SC - Re: Redacting, Reconstruction and more

[LrdRas at aol.com]

In a message dated 9/7/99 3:07:02 PM Eastern Daylight Time, RuddR at aol.com 
writes:

<< Ras you said  you had only used on recipe from a published source in your
 feasts. Do you just use your own redactions or do you use recipes from the
 list?>>

For feasts I use my own (with the Squash Soup exception). For personal 
consumption in my home, I use many recipes other than my own. 

<< I have a copy of the Miscellany (a wonderful collection!), and I have 
cooked 
 from it,>>

As have I but not for an SCA event or get together.

<...<snip>.....and shared a recipe from it with a friend, who was glad of 
receiving it.>

As have I.

<< I have myself redacted  many recipes from primary sources, and use them 
first when I am planning  medieval dinners, but I also like to draw on the 
expertise of other >>

I find reading the work of others a great source of knowledge and at other 
times humorous. Sometimes disbelief. Rarely disgust.

<<perhaps more experienced and knowledgeable) researchers into early cuisine. 
>>

Perhaps.

 <<Just because I personally have redacted a period receipt doesn't make it 
more 
 authentic (or tastier) than if a past master in the field has already done 
so 
 and published the results. >>

This is a conundrum because the fact is that many past masters in the field 
really had no idea what they were doing. I feel my own redactions are at 
least equal to and in many cases more authentic than some which have been 
either done or published in the past. 
 
<< Sometimes the fun is in the cooking and dining, regardless of the source 
of 
 the recipe;>>

I have absolutely no problem with this. In fact, that is what makes it 
worthwhile to post redactions or publish them. There are people who just 
enjoy cooking for the sake of cooking. Those people need and should expect 
good recipes all ready to use. I don't think that my original post (or any 
post for that matter) ever said that everyone should be able to 'create' 
recipes. Just as one would not expect a leather worker to be able to tan 
their own hides, you shouldn't expect a cook to create their own recipes. 
OTOH, you would expect a Master leather worker to be able to do so and you 
would expect a Master cook to be able to use period recipes to produce feasts.

<< I turn to Joy of Cooking as often as Forme of Cury.>>

For me it is Fanny Farmer and al-Baghdadi. :-)

 <<I, for one,  am glad that there seems to be an increase in the number of 
cookbooks of  modern adaptations of medieval cuisine being published. >>

Me, also. If nothing else it raises the odds of finding medieval food being 
served at events. 

<< I have also filled a large folder (nearing the point of needing binding) 
of redactions printed from this list. All of these give me a measure to gauge 
my own work by, 
 sometimes they have insights or angles I didn't see, >>

Again I think this pretty much describes what almost everyone on this list 
does.

<< the work of people who are better cooks than I am!  >>

I have yet to experience this. ;-)
 
 <<Why post redactions to this list, or publish them in collections, if one 
 don't want anyone to use them?>>

Can't imagine why not. I think my original question was why do we use so many 
recipes from published sources as opposed to very few of the ones that have 
been published here. The question of whether one should or shouldn't use 
published sources, those from the list or original redactions to create 
feasts was not mentioned in the original message. My answer to that question 
was not intended to be anyone else's answer. 

<< Rudd Rayfield >>

Ras
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