[Sca-cooks] payn perdu et. al.

[Elaine Koogler]

I think it would be a grand idea.  I know that someone else responded about
the differences of opinion that many cooks have about what constitutes a
"period" recipe, but I think that you could present both sides of the
argument and let the reader decide for themselves.  If you feel strongly
about the issue one way or another, you could get someone who holds to
opposing opinion write a short "blurb" about their view.

Kiri

Gaylin Walli wrote:

> Stefan wrote:
>
> >I'm just a simple lad and those fancy French terms just kinda go
> >right over my head...
>
> And that is my fault for making an assumption. It's been rather
> intentional. I did a test drive for the class that I will be teaching
> by teaching part of it at a meeting of one of my Cantons and I was
> quite deliberate about using Payn Perdu as often as I could instead
> of using "French Toast" because I didn't want to impose a bias on
> the recipe. All but two of the 10 people that took that test drive
> class had *no* experience with recipe redaction at all. Telling
> them something was a certain thing would have changed how they
> perceived the recipe.
>
> >What do you mean not as complete as yours? All I think I've seen
> >from you was this listing of Payn Perdu recipes, which I will try to
> >add to the French-Toast-msg file.
>
> Well, I'm not quite done yet with the list. I've added 3 more since
> I posted it originally. The article that's in there (and please forgive
> me for not remembering the author write off) has a good number of
> them already. But it stops into the 1600s. I was aiming to include a
> larger time frame to show the variety of ways in which french toast
> is made today (baked or fried, dipped or poured, sweet or savory)
> and how today's methods mirror those across the ages and within
> our researched time periods.
>
> >Do you have a more complete article/
> >set of notes? If so, can I have it for the Florilegium? I can
> >wait until after your class
>
> I believe my article *is* more complete in that it contains more
> recipes both from in period and out of period sources. However,
> as I mentioned, it is for a class in beginning recipe redaction, not
> an article about french toast. I think the list of french toast recipes
> would be a great addition. The rest? probably not as it is more a
> detailed list of steps and phases and pep talk that amounts to "this
> shouldn't be as scary as you're making it; you already have the
> skills to do this; go at it, champ!"
>
> My husband asked me what I  thought about the possibility of submitting
> it as a Complete Anachronist article, especially in light of the recent
> Autocratting 101 issue that was released. But I think I'm still deciding.
> I'd be interested to know what other people think about the idea of
> a beginning redaction CA.
>
> Iasmin
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