SC - questions

[Jenne Heise]

> 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"