[Sca-cooks] Re: food myths (Turkey)

[jenne at fiedlerfamily.net]

> We're also back to the "within our period of study" thing. Yes, that
> book is... by 4 years... say, a decade or so for the food to be
> familiar, the recipe to be developed, and the book to be written and
> printed. A decade or so out of the  centuries we study.

Depends. If Dawson and Markham both give a recipe, it was familiar in
England (which, let's face it, was a bit of a backwater) by the 1590s.

Brighid, I believe, can give us earlier Spanish recipes.

If something is a Hot New Thing in Britain in period, there's generally
some other place where it was done first. :)

>  From what I've seen, if someone was doing a real themed feast, the
> issue wouldn't even come up.

Why not? Depends on the theme. If the theme was 16th century English or
Spanish, it might well come up.

If the theme was 'foods you didn't know were period' or 'New World Foods
we have recipes for', that could be another theme...

-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
"The lunatic is in my head... There's someone in my head, but it's not me..."