SC - Teacups (was re: An Elderly Cookbook)

[Robin Carroll-Mann]

In a message dated 4/16/00 4:59:21 AM Pacific Daylight Time, troy at asan.com 
writes:

> Um, not to make a big thing out of this, but the above (see the last two
>  sentences) illustrates _exactly_ the point of the people who have said
>  that while following a recipe as closely as possible gives us a fighting
>  chance of having accurately "period" food, changing a modern recipe to
>  make it seem more "period" introduces variables whose propriety/accuracy
>  within the confines of the dish we can't know.
>  
>  Not intended as a criticism of the gentles referenced above, or of their
>  views; it just made for a convenient illustration. The fig recipe looks
>  lovely, and it seems to have something in common with medieval recipes.
>  But that could, of course, be purely coincidental: so does a cheeseburger.

Not actually.  Provided we know that our "changes" are/ were commonly 
available (all-spice being an obvious example of an out-of-period item), and 
the ingredients were common in the area we are attempting to study, then we 
can feel free to make them without compromising the medieval authenticity of 
the dish.

For example:  Libro della cucina del secolo (pg 81) - In the discussion of 
the use of saffron for various items, the author strictly advises against the 
use of saffron for river fowl, but does "certainly" state that "here, a good 
cook can use common sense and adapt to the local circumstances."  To me, this 
means that making changes to a recipe to suit ones taste was more than a 
common practice, it was almost universal.  

I have stated before that these kind of changes took place all over medieval 
Europe, and indeed that statement is backed up in "documentable" fact.  If 
you are trying to re-create a particular recipe, then, no, substitutions 
would not be acceptable, because you are then altering THAT recipe.  But to 
take a recipe and alter it to suit your taste and the tastes of your guests 
is VERY "period".

Just make sure that your research is sound, and  your substitutions reflect 
the common culinary practices of the day (and place), and make all the 
substitutions you wish.  But, to save anyone from getting in a huff over 
particulars, state at the outset that the dish is "a period alteration of 
such-and-such a dish".


Such a strange fascination, as I wallow in waste
That such a trivial victory could put a smile on your face.
                                        - Mark Burgess