[Sca-cooks] process approach to food history

[Catherine Hartley]

Okay this discussion was earlier in the month but I haven't had a chance to
read my emails...

I have created a database  that I would love to publish on the web so that
folks could add to it which folllows ingredients and cooking techniques in
the various medieval and renaissance cookery sources. My original intent was
to see what sort of ingredients are used in a modern fashion as well as what
sort of cooking techniques existed and when.

It is an ambitious project, not one I could do myslef and would love to see
if SCA cooks would like to participate.

I did use this to do a "Ubiquity of Almonds in Medieval and Renaissance
Cookery" entry at the begining of December.

Its indexed by ingredient, cooking method, source, translation, culture, and
timeframe.

It is an access database which exports to spreadhseets and word and xml...
So a booklet on all kinds of things could be pulled from this ultimately.
There are just so many fascinating trends in spicing, in cookery techniques
in ingredients...

Caitlin of Enniskillen