SC - Definitions and Examples: Period, Peri-oid and OOP

[Decker, Terry D.]

Is the "turkey" mentioned in your sauce recipe the New World Turkey or the
Guinea fowl, both of which were known as "turkey?"    

How was the "turkey" prepared for roasting?  What was the baste?  Which
spices were used?  Simply documenting a food to a time and place does not
document how it was prepared.  

I think you may be confusing culinary history, which is determining the
history of foodstuffs and culinary practices, and historical cooking, which
is preparing dishes according to historic recipes.  The two fields are
complimentary, but have different goals

Bear

> But in the case of a food that can be documented as having 
> been served in
> period (for instance, if a cookbook gives a recipe for a 
> sauce for roast
> turkey, we know that the dish 'roast turkey' existed with the same
> likelyhood that the sauce did), we are not working with 
> suppositions. When
> foods are mentioned in texts and so farth, we know that they 
> existed. When
> the existence of a food can be be documented to period.. the 
> rule of this
> list that a food is not period unless it is redacted from a 
> recipe from
> the time period produces as classh between the definition of period as
> everyone other than cooks use it in the SCA and this special 
> definition.
> 
> Which is why people really should, as nicoolo says, not use the term
> period as shorthand for 'that which we have  pre-17th cenutry 
> recipe for".
> 
> Jadwiga Zajaczkowa, mka Jennifer Heise