SC - Sources and documentation

[LrdRas at aol.com]

In a message dated 9/6/99 12:10:36 PM Eastern Daylight Time, 
rhiannon at madcelt.com writes:

<< how can you assume recipes from the list or even
 personal redactions are not being used? >>

Assumptions often are made by what information is available. :-) Since I 
freely share  my redactions and my feast menus with the list, I assume 
everyone else does also. So I guess I base my assumptions on my personal 
experience.

<<Also, how would you categorize the
 use of recipes from either the "Miscellany" or "Take a Thousand eggs,"
 considering these are both published works, commercially available, whose
 authors are members of this list and frequently quote to this list from
 these publications?>>

Take A Thousand Eggs is commercially available now. It was not so until 
recently. The Miscellany is not commercially available as are not the 
Collection of Medieval and Renaissance Cookbooks, Vol. I and II. The later 
works are available at cost from the editor and compiler Duke Sir Cariadoc. I 
do not own the former collection. I would classify them both as sources from 
members of the list. 

However, I feel my post was generalized when in actuality I used terms that 
clearly meant 'usually' and 'for the most part.' Given that the MAJORITY of 
posted sources for the contents of menus published to the LIST do not in fact 
contain a large number of recipes from here, I merely was wondering why. No 
other intent was meant. 

Of course, if people choose to read things into any given post that is not my 
concern. To site feasts outside those posted to the list is irrelevant to the 
circumstances as described in my original post, IMO. I still think it 
interesting that most of those who post recipes and menus to the list hardly 
ever use any material they glean from the list in the way of redactions. I 
think hearing the various reasons why is very cool.

Lest I be sited as an example of one who doesn't, I  do all of my own 
redacting and have with only a single exception (the Squash Soup in The 
Medieval Kitchen) never used any recipes from commercial sources, including 
Thousand Eggs or the Miscellany, because there are so many recipes that have 
not been done or that have been done poorly, I feel that time spent creating 
new and better redactions is far more useful to the SCA  and to those who 
study medieval cookery. 
 
<< Rhiannon >>

Ras
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