non-member submission - RE: SC - Barley malt syrup?

[Michael F. Gunter]

> If you want to substitute a period recipe and don't insist on its 
> being German, let me recommend Fylettes in Galantine.

Ok, I have to admit I have a real problem with this. I would rather see
someone attempt to re-create a mentioned dish with no period recipe in a
culture-themed feast than just throw in a random period dish because it
has a similar base ingredient. There are certainly times where you can
substitute a period recipe from another culture under the rubric of 'If I
were a cook from x and someone from y told me to make this dish, this is
what I would make'. But, you have to really think about what you are
trying to do, and honestly advertise the theme.

I could, for instance, see serving a Platina-based feast at a Polish
event, or even an Italian one, under the banner of 'strange foriegn food',
because Poland had extensive contact with Italy.
But if you are going to chuck in British stuff, you will have to bill it
as 'a melange of period foods from around the continent' not a themed
feast. (Britain is wierd. One has to be very cautious about generalizing
from Britain, as the examples of hops and horseradish prove.)
 -- 
Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"I do my job. I refuse to be responsible for other people's managerial 
hallucinations." -- Lady Jemina Starker