[Sca-cooks] To the Kings Taste Question

[johnna holloway]

I think both books by Sass are interesting now for
what they meant to us then. We were so glad to have those
books available back in 1975 and 1976. Sass did get her
PhD on the Forme of Cury and now does vegetarian and pressure
cooker cookbooks. Times have changed
so much in what we expect from historical cookbooks now.
Both are certainly worth having to use as comparisons on how
versions of recipes and thoughts on adapting have changed through the years.
And I am very glad that I even have an autographed set of them.

Johnnae llyn Lewis    Johnna Holloway

Olwen the Odd wrote:

> >Bear wrote:
> > > I wouldn't consider it a "bad" example.
> >
> >Well, if you're teaching redaction as a subject, it is a good demonstration
> >of how not to do it. The half-roasted chicken being transformed into
> >floured and fried chicken is a really graphic example. Perhaps I am just
> pickier
> >than most. Cynara
>
> I have the book and I like it.  I prefer books that have the [translated]
> original along with the redaction (or without one).  I often get quite a
> laugh out of what someone decides is suitable for a redaction and often will
> go ahead and do my own redaction.  But it is always good excercise to read
> and compare thoughts.  But there are some pretty cool recipes in it.
>
> Do you have To The Queens Taste as well Nichola?  It is quite the same.
> Olwen
>
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