SC - questions

[Elaine Koogler]

I think you've made a valid point.  In fact, I've recently begun to collect
books that deal with information about period cuisines and the place of food in
society.  I've also recently undertaken a study of period kitchens, something
I'm sure most of you have already done, but I'm finding that it helps me
understand why some recipes read the way they do.

This all goes to my basic philosophy of education in general (I am an educator,
in various guises, in my real world life):  If you teach a person how to do
something, you'll have to show them several times.  If you teach a person why
something is done a particular way, along with the "how", learning is much
easier!

Kiri

Jenne Heise wrote:

> By the way, I asked this question in all seriousness:
>
> > Why do recipes trump other
> > sources of information to the point where it is only acceptable to serve
> > foods from that corpus of recipes (though we know that the recipes that
> > we have are only a limited depiction of period cuisine, since most
> > recipes weren't written down)?
>
> As a relatively inexperienced SCA cook who's done too much reading, and
> whose personal interest is in Eastern Europe, I'm really interested in the
> philosophical basis for this.  Also, I notice that new SCA cooks are often
> sent directly to collections of medieval recipes, rather than to the
> secondary sources about food and cooking in the Middle Ages that purport
> to give a background on the subject, and I'm interested as to why.
>
> 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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