[Sca-cooks] Good morning from Greece

[Christine Seelye-King]

Welcome Athenaeus,
	Lainie posted quite a bit of good information for you to follow, so I would
just like to echo her Welcome!
	I know one thing that would interest me (and probably a few others) is
hearing about the earlier of your cookbooks.  Since I joined this group in
1979, we have gone from darn few actual sources to lots of available
sources, including many that are on-line.  My personal library has grown
over the years as well, but I still get excited by extant examples of period
works.  If you have the time, we'd love to hear more about your collection.
	In the Florilegium that Lainie mentioned, there is a review of period
cookbooks by a member of the SCA, which lists the books and their
information along with an opinion of thier worth to cooks, period scholars,
whether they are a primary, secondary, ethnic, etc. sort of source.  The
site for that review is:
http://www.pbm.com/~lindahl/articles/food_bibliography.html

	As Lainie also noted, this is a high-volume-list, but with a judicious use
of the 'delete' button, you can glean some very useful stuff here!
	Glad you're with us,
	Mistress Christianna MacGrain
	Barony of the South Downs, Kingdom of Meridies
	being Christine Seelye-King
	Atlanta, Georgia, USA, modernly