SC - Recognized historians

[LrdRas at aol.com]

In a message dated 3/12/00 1:37:55 AM Eastern Standard Time, stefan at texas.net 
writes:

<< However, I've seen both of these comments made by recognized 
 historians in the books on period cooking I've been reading.
    >>

Recognized historians who write books about period cookery have been known to 
be notoriously sloppy in their presentations of 'facts'. The writing of a 
book on historical cookery by a recognized historian doesn't make it 
'authoritative' any more than a book on history written by a recognized 
master chef would make it 'authoritative.'

Many respected writers in the field have been known to get their 'facts' 
wrong on many occasions. Hyeatt's (sp?) first edition of Pleyn Delight 
contained numerous errors. Both The History of Food and Food in History 
contain many errors even though they were written by 'recognized authorities'.

Ras