SC - Smithsonian dinner

[Jeff Brainard]

I believe that the bone of contention here is neither the recipe itself
nor the claim that it is in a similar style as the food of the medieval
period, but that the magazine, about which I have some very strong and
vehement feelings, is presenting this recipe which is clearly NOT *per
se* authentic as a recipe indicative of the foods the medievals ate.
(oh, and I really mean "per se" here) Just my two pfennigs.

Signore Marco di Caprioli


- --- KallipygosRed at aol.com wrote:
> In a message dated 7/27/00 7:46:55 AM US Mountain Standard Time, 
> Bronwynmgn at aol.com writes:
> 
> << I find the use of even the term "medieval-style" deceiving at best
> for 
> this 
>  recipe,and it certainly could give a reader a false impression of
> medieval 
>  food.  However, while I would tell the magazine publishers that this
> is not 
>  medieval-style cooking, I would not complain to the them that the
> recipe is 
>  not period.  They didn't say it was period, but they did claim that
> it was 
> in 
>  a medieval style, which it patently is not.
>  
>  Brangwayna Morgan >>
> 
> Ok. I read through the recipe. I hadn't gotten that far when I
> replied 
> before. So, are you saying that roasting stuffed birds on a spit is
> not a 
> period form of cooking? That the rice with spices and vegetables
> wouldn't 
> have been a period form of combining rice with vegetables, ie,
> boiling the 
> rice and adding the vegetables into the pot with the rice? I
> understand that 
> the tomatoes might not have been used. And perhaps there was some
> other form 
> of "hot" pepper that might be used other than cayenne. But, again,
> this was a 
> recipe for the "modern" person, and I doubt if they would have had
> "period 
> spices" to use in the mix. Romano Cheese and Zuchinni and chili oil?
> Hmm. 
> Don't know if Romano Cheese was used anywhere in period. Don't like
> Zuchs or 
> hot oils, myself. As for the tomatoes, well....we all know about
> tomatoes. 
> But again, it sounds like they offering the "style of" and not the
> "content 
> of". To me it is a recipe aimed at someone who has decided to throw a
> get 
> together in their backyard, and have their own small BBQ in a style
> of the 
> Medieval timeperiod; not someone who wants to throw a very period
> feast with 
> period ingredients and recreate an authentic regional recipe. I get
> the 
> impression that this was written so as to give a "taste" of it with
> stuff you 
> might already have in your kitchen. Again, I can't fault them for
> that as 
> they never said, or it was never said online in this forum, that they
> were 
> intending to do anything else.
> 
> Lars 
>
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=====
Marcello di Caprioli, Ornament of Artemisia                 
Shire of Silver Keep                
The Glorious Kingdom of Artemisia

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