SC - questions

[Sue Clemenger]

Interesting question...is it because the recipes are more widely
available? I haven't got the vast cookbook libraries of others on this
list, but I don't recall many of the ones I do have, having menus....
Also, of the menus I have seen, most seemed to be so large (i.e., so
many dishes) as to be of limited use in an SCA context--one would have
to pick and choose among the many dishes, thereby creating a new
menu....
- --Maire

Jenne Heise wrote:
> 
> > Mileage is going to vary widely on this.  To my mind, if you want a 14/15th
> > century feast, you should use the wealth of available recipes from the time
> > period.  Many of these have already been worked out into modern recipe style,
> > with cooking times and temperatures, amounts of ingredients, etc, and are no
> > harder to work with than a modern recipe.  I bleieve there are also surviving
> > feast menus from that time period, so you could see how the people of that
> > time put a feast together, and modify it to suit your needs.  As far as
> > whether the recipes all come from one country, that is mostly up to you, and
> > to how important you find the consistency of everything being from one place.
> 
> I have a question that has bugged me for a while.
> In the SCA, we concentrate on re-creating specific document period
> recipes, but don't really pay much attention to period _menus_. Why is
> that?
> 
> Jadwiga Zajaczkowa, mka Jennifer Heise        jenne at tulgey.browser.net
> disclaimer: i speak for no-one and no-one speaks for me.
>    "My hands are small I know, but they're not yours, they are my own"
> 
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