SC - TI article?

[Brian L. Rygg or Laura Barbee-Rygg]

That sounds like a wonderful idea, and I'll be willing to contribute what I can
to the effort...I also suspect that the CA editor would be ecstatic.  I can
check with her, if everyone thinks this is a good idea........

Kiri

"James F. Johnson" wrote:

> Listening to Puck list off the foods he was preparing for the sideboard
> gave me the thought that it would be nice to compile a list/recipe book
> of medieval cuisine that is practical for event camping and
> aforementioned dayboard. Specifically, those that could be prepared
> before an outdoor event and transported easily, or easily made on site,
> as opposed to in a well-equiped indoor kitchen. I personally am still
> familiarizing myself with medieval cuisine, and am not always sure what
> is pragmatic for cooking in the field, or not.
>
> Then later the idea came that such a collection would make a fine
> Compleat Anachronist edition, perhaps two or three. On the face, it
> appears to be a recipe book for easy to make field food, quick meals for
> fighters, etc. A little less overtly is the fact that they all are
> 'period' recipes. (on this point, I'm not sure if it'd be better to
> include the original recipe on the same page, or list them in order in a
> appendix in the back, so those prejudiced aren't immediately aware that
> this is 'period' food). Include subject indices by region, major time
> periods, and primary ingredients. Present it as an SCA cookbook of easy
> to make and/or practical recipes. It just also happens to be
> 'all-period' as well.
>
> As I looked over the several CAs I have, most run from 50-100 pages.
> Allowing for two full pages per recipes, that's no more than 25-50
> recipes per edition, give or take for introductions, indices, and
> appendices. Surely we could come up with that many once or twice.
>
> Seumas
> --
> Roi ne suis prince, ni duc, ni comte aussi; je suis sire de
> Bruyerecourt.
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