[Sca-cooks] Food History v. Sources of Recipes

[Phil Troy/ G. Tacitus Adamantius]

Also sprach SableSwanHerald at aol.com:
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>[ Picked text/plain from multipart/alternative ]
>Count me as someone who is interested in food history and food archeology.
>
>In my opinion, it's an important part of studying food in history.  I am
>someone who believes that acceptable documentation includes and should
>include results of archeo-logical finds, not just translated recipes.
>
>'Sides, I'm in it for the overall knowledge, not just the recipes.
>
>Berengaria

As long as the recipes aren't ignored (which they are, all too often,
anyway), I agree.

Adamantius