[Sca-cooks] Favorite Healthy period dishes

Phil Troy / G. Tacitus Adamantius adamantius.magister at verizon.net
Tue Aug 15 05:52:08 PDT 2006

On Aug 15, 2006, at 8:25 AM, Johnna Holloway wrote:

> There's also the question of course of how many meals
> were consumed each day and when during the course of the day.
> If you are eating only two meals a day, food that provides
> more substantial staying power has a value.
> Johnnae
> Phil Troy / G. Tacitus Adamantius wrote:
>> One thing I didn't go into earlier, because it's a complex issue and
>> still not 100% applicable for us, is simple caloric value. These are
>> people who lived without central heating, sometimes in climates
>> somewhat colder than ours, and burned a lot of their calories simply
>> remaining at 98.6.snipped
>> Adamantius

That's true; I honestly don't know how many meals a day would have  
been "typical". What we in the SCA call a "feast" is more like a  
feast-day dinner, which may or may not preclude a separate breaking  
of the fast (which might be rinsing the mouth with a splash of ale  
and a heel of bread), a noon[-ish] meal, and then there are  
occasional references to dishes best suited for supper (although I  
suspect this is mainly for travelers coming in late).

Obviously, this way of eating made sense to medieval people. The  
point is that there's often a difference between the decisions you  
make for modern health considerations and the decisions you make to  
get something that is more historically accurate (and I'm not talking  
about those idiots who put sand in the bread), and we, as  
conscientious living history types,  need to know why period people  
did what they did, and be honest about why we're doing what we're doing.


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