SC - Re: Online Cookbooks (was Re: Period Dining....)

[Elaine Koogler]

I've had a copy for some time.  I like the fact that the book has a good amount
of historical background material, which I find helps me to understand the
environment and times when the recipes were used.  I have also found the
information useful in a series of articles I've been working on that deal with
what kitchens looked like during various points in the time frame that the SCA
recreates.

The original recipes are also provided.  What I find is that I don't always have
the time to redact all of the recipes I want to use for a feast, so I use some
that have been done by others.  This book, by giving me the original, gives me
something to compare the redaction against so that I can determine if the work
is reasonable and one that I'm willing to use.

So, yes, I find it useful.

Kiri

CBlackwill at aol.com wrote:

> In a message dated 4/5/00 4:54:55 AM Pacific Daylight Time,
> grizly at mindspring.com writes:
>
> >  Decide my motives, my level of participation in histoirical accuracy, the
> > resources available to us (no cheating on this one since 5 translated
> > cookbooks are online)
>
> Can anyone provide the links to these online books?  I have been having a
> devil of a time trying to scoure through the Library of Congress, Amazon.com
> and any number of other resources.  On the same topic, has anyone purchased
> "The Medieval Kitchen"?  I ordered a copy from Amazon based on a few of the
> reviews, but am curious to know if this will actually prove useful as a
> "primary source".
>
> Your comments have been well recieved (yeah, I had an attitude adjustment),
> but if you read my previous posts, I have always implied that substitutions
> (in fact, even entirely new recipes) should be based on the volume of
> knowledge we already have, and made with "informed" care.
>
> Balthazar of Blackmoor
>
> Such a strange fascination, as I wallow in waste
> That such a trivial victory could put a smile on your face.
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