SC - questions

[david friedman]

At 12:47 AM -0400 6/14/00, CBlackwill at aol.com wrote:

>The problem lies with the lack of extant period menus, and not the cook.  You
>cannot accurately recreate something you have never seen... There is a
>difference between creating your own menu using period reciepts, and
>recreating one which was used in period (and is documentable)

Which cuisine were you thinking of? Le Menagier provides lots. The 
Anglo-Norman treatise of Walter of Bibbesworth gives a menu. _Two 
Fifteenth Century Cookery Books_ gives some. Among them, those cover 
the 13th-15th century English French feast pretty well.

Max Rumpolt gives menus. The 13th c. Andalusian cookbook doesn't 
actually have a menu, but it has a description of what goes where in 
a feast.

I would  expect menus to be about as easy to find as recipes, 
although I haven't looked for them outside cookbooks.

David/Cariadoc
http://www.daviddfriedman.com/