[Sca-cooks] process approach to food history

[Olwen the Odd]

>Do you mean that we can take a food or recipe and follow it through 
>history?
>I have been researching recipes over and through the centuries  for a
>number of countless years at this point. What it takes is a comprehensive
>library of sources
>more than anything else. Once one has the books it's a questions of 
>choosing
>volumes to pull off the shelves and look at.
>See my article in icing as an example. of what it is that I do.
>http://home.earthlink.net/~mkcooks/SUGARICING.htm
>or
>http://www.florilegium.org/files/FOOD-SWEETS/Sugar-Icing-art.rtf.
>
>Or did you mean something else?
>Johnnae llyn Lewis
>
>My French Toast entry/article (in the Florilegium now) is the same way, a
>retrospective of recipes over several centuries.  Lady Temair did an entry
>on Blancmange this past weekend that was similar, I think she told me she
>had over 27 sources and 50 recipes!  Lady Caitlin of Enniskillen also did 
>an
>entry of All Things Almond, but I don't know if it had the historical
>timeline aspect to it.  I hear it was fabulous, though!
>I think it is a valuable teaching technique, especially if you can show the
>modern equivalent and make it relevant to the students.
>Christianna

Well, since my name was mentioned, I suppose I should chime in with what I 
did for the booklet (which I have actually mentioned here and even mailed a 
few copies off ~ with no replys from any of the recipents).  It was a spur 
of the 13th hour thing really for a demo.  I basically had one recipe from a 
period source, with source and year of a period recipe on the left hand page 
and on the facing page tracked down a very similar modern recipe, with 
source and year if available.  Sort of an at-a-glance type comparison in an 
effort to show how similar some period cooking was to now.  I actually still 
have some copies of it around and still hand them out.
Olwen

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