[Sca-cooks] John Barleycorn Menu

[Phil Troy/ G. Tacitus Adamantius]

Also sprach jenne at fiedlerfamily.net:
>Ok, I'm a nasty, evil horrible bitch, because I don't see for even one
>moment what the problem is with saying 'I suspect most of it is not
>documentatble, though more-or-less period-oid' if you don't think the cook
>does his/her cooking by redacting period written recipes.
>
>... other than the irritating term 'period-oid' -- can't the period recipe
>machos come up with a less 80's term for 'not redacted from a period
>recipe'? Please? I use 'medieval-style' sometimes but I don't think it
>really means what one is trying to convey.
>
>-- Jadwiga Sittin here on the Group W bench far away from all the Nice
>Ladies.

Let the lady on the Maunche list and this is what happens ;-).
Periodesque? Speculative rendering? The trouble with peri-oid (my
preferred term, if I have to go with something like that) is that it
covers so much more than so many other, more specific, but not
necessarily more meaningful, expressions.

Adamantius

--
"No one who cannot rejoice in the discovery of his own mistakes
deserves to be called a scholar."
	-DONALD FOSTER