[Sca-cooks] how to assess advice

[Bronwynmgn at aol.com]

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In a message dated 2/19/2002 4:36:04 AM Eastern Standard Time,
crma at ix.netcom.com writes:


> I am fairly new to the SCA and I get advice from some of my
> local people and wonder just how good it is.


Yes, a common problem for new people.  Many of the older people who are
giving the advice are giving it based on what someone told them, or what they
observed, when they were new.  Your tunic example, for instance - the
standard SCA "T-tunic" pattern doesn't include gores (or much of anything but
side seams), so perhaps they figure that is the period way to make it, since
that's what they were taught.  Lots of people assume that if it is done in
the SCA, it must be period, and never question it.>
>

> How can one determine whether or not what you are being told is
> accurate?  I'd like to get a cookbook of period recipes but I want
> to get a good one!  Thanks for your advice!!
>

Well, the first way is not to just take anyone's word for it; ask them to
show you where they got the info.  If they just say, "Well, that's how I was
taught to do it", beware!  If they say someone else told them, track down the
someone else and ask them.
The second way is the one you have already found useful; look it up yourself,
and go for the sources with primary documentation.
As far as period recipes, I've taught a class on that at the last two
Pennsics.  In a nutshell, the answer is:
If there are no period versions of the recipes, or at least sources where you
could look them up yourself, assume that they are probably not accurate.  The
assumption may be wrong, but you have no way of knowing.  Fabulous Feasts and
the Frugal Gourmet Cooks Three Ancient Cuisines fall into this category.
If there are period versions, compare the period version with the modern
version.  Be on the lookout for changes or substitutions in cooking methods
or ingredients.  The modern recipe should contain all the ingredients and
follow the same cooking techniques as the original (although it is generally
permissable to substitute oven roasting for roasting over a fire).  If there
are changes, can you figure out why?  Is it a substitution of something
easily available (pepper) for something not so easy (long pepper)?  Or is it
a case of somebody substituing pepper and salt for cinnamon on a roast
because they think cinnamon on meat sounds yucky?

Brangwayna Morgan