[Sca-cooks] Cookbooks with period recipes for beginners

[Kirsten Houseknecht]

there are some panphlets from a cooks guild... they are VERY good.
origonal, plus redacion, plus commentary...... and many simple dishes.....

has anyone got the info on them or do i need to drag them out of storage? i
got my copies at Pennsic from "White Wolf and the Phoenix" (the woven belt
favor folks) but it must be available elsewhere........
Kirsten Houseknecht
Fabric Dragon
kirsten at fabricdragon.com
www.fabricdragon.com
Philadelphia, PA     USA
Trims, Amber, Jet, Jewelry, and more...

I worry about you, wear a reflective sweater...
----- Original Message ----- 
From: <Bronwynmgn at aol.com>
To: <sca-cooks at ansteorra.org>
Sent: Saturday, December 27, 2003 8:43 AM
Subject: Re: [Sca-cooks] Cookbooks with period recipes for beginners


> In a message dated 12/27/2003 12:27:07 AM Eastern Standard Time,
> StefanliRous at austin.rr.com writes:
>
>
> > Which "genre" are you talking about specifically? Cookbooks with period
> > recipes? Cookbooks with period recipes for beginners? Cookbooks with
> > period recipes for beginning cooks?
>
>
> Just what I said.  The genre of "sources for newcomers who want to bring
> period food with them to an event".  That can include any of the types
you've
> listed above, depending on the individual newcomers' familiarity with
cooking.
> The key thing here is that, while they may or may not know something about
> cooking, they don't know anything about period food or recipes.  This
particular
> cookbook (Travelling Dysshes) is, in my opinion, a poor example of this
sort of
> source because the recipes are usually poor redactions and if you don't
know
> how to compare a redaction to an original, you won't know that.  So you'll
> think you are bringing "period food" when you aren't.  This is compounded
by the
> fact that, in the earlier edition at least, not all of the recipes
actually
> come from period sources; some of them are clearly of the "this was served
for a
> feast so it must be period" variety.  Some of these have been retained in
the
> second edition, although they've been identified as such and placed in a
> separate chapter, which is a significant improvement.
>
> >
> > What cookbook would you recommend for the latter two? Especially the
> > last? Does it have a list of items that these folks can pick up from
> > the grocery and use at an SCA pot luck which are at least
> > psuedo-medieval? I'd be happy to try to do my part in helping new cooks
> > get into period cooking by using the Florilegium, if someone wants to
> > create a bibliography or an article on this subject.
> >
>
> I do agree that, for the most part, the list of things to pick up from the
> grocery is pretty good, as is the list of what's period/what's not - of
course,
> with the sort of inaccuracy that happens if you try to create a list like
that
> for the entire time period covered by the SCA.   You know, the "do I leave
> out sweet potatos because they are only available for late period, and
have that
> inaccuracy, or do I put them in and then have somebody making '14th
century
> sweet potatos' because I said they were period" sort of problems.
>
> I haven't found a book that combines a period cookbook and a cookbook for
> beginners into one volume.  I treally think that requires two; one basic
modern
> cookbook and then a period cookbook with modern English translations and
worked
> out recipes.
> For people who know how to cook but don't know about period stuff, the
three
> I usually recommend first are Pleyn Delit 2nd edition, the first volume of
> Take a Thousand Eggs or More, and the one by Redon - I'm forgetting the
title,
> but it's mostly French and Italian recipes.
>
> Brangwayna
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