SC - Care of Horn?

[Philip & Susan Troy]

i answered this query on the rialto and will give the same answer here -
if you take a known recipe and change it you are turning the result into
an -unknown- entity.  yes, someone might have made it that way, but they
might not, and knowing the reasons why they would not involve a much
deeper knowledge of historic culinary culture than most of us have, or can
have.

spicing had as much to do with balancing the humors of food as it did with
making it pleasant to the palate - perhaps more so.  taking the ginger or
garlic out of a recipe might result in something that was perceived as
very harmful, even poisonous, but would be quite edible if the garlic (or
ginger or saffron or galengale) were included to balance the dish.

we eat ketchup and mustard on hamburgers with buns.  would we also eat
ketchup and mustard on breakfast muffins?  why not?  and how would someone
just reading a recipe or looking at a hamburger advertisement know that?

it's fine to make "perioid" food and eat it.  but we need to acknowledge
what it is - our own idea not a re-creation.

elaina

On Sun, 23 Jan 2000, Deborah J. Schumacher wrote:

> Brangwayna had said about the gentle that had started the thread on the
> rialto
> 
> >He's also very interested in trying to reconstruct as accurately as
> possible
> >what peasants' or soldiers' meals might have been like, as it suits his
> >persona more than a nobleman's feast.
> 
> One of the things the gentle has mentioned more then once is the idea of
> finding a medieval recipe and leaving off the  spices the peasant might have
> found too expensive. He actually mentions it as a query. Would this practice
> make the recipe medievalish instead of medieval like the original.
> In my mind I would say it makes it medievalish. We cant prove that the
> spicing would be left off and we also cant prove that they didn't try to
> substitute with something else.
> What do you guys think?
> 
> Zoe Valonin,
> (MKA Deborah Schumacher)
> 
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