[Sca-cooks] 10th C. Cornish?
lilinah at earthlink.net
Wed Oct 25 16:06:15 PDT 2006
Stefan li Rous wrote:
> > Our new Wooden Spoon minister (West Kingdom cooking competitions)
> > has announced the contests for the next year:
> > 3 are straight forward
>What are these three? The others certainly are not straight forward,
>and I doubt there can be an answer. At least not one based on an
>actual, written food recipe.
Here's most of her message.
----- Part of the original message from our Minister of the Wooden Spoon:
>Please take note on the 2007 Wooden Spoon competitions and there
>themes: **Documentation requested**
>Reminder for the coming year, try to do your own redactions of the
>recipes. Please do not rely on a website to redact for you. Half of
>the fun of cooking is getting there yourself.
>10th century Cornwall
>Includes anything 10th C. Cornish
>12th century Italian
>Includes anything 12th c. Italian
>Fruits of the Summer Solstice.
>Any form of fruit. Pottages, pasteries, pies, sweet meats etc..
>Braided, loaf, twisited etc..
>soups of the 13th century, any country of your choice. Cream ,
>broth, cold, hot, herbed, meat, veggie any style.
----- End message -----
As i noted, for the Twelfth Night contest, the Wooden Spoon minister
supplies a recipe in its original language and those entering must
translate as well as cook it. So it isn't included in the above
"reveal", as that isn't posted until about 2 months before 12th Night.
Note that she says "documentation requested"! As long as i've been
doing these things (admittedly not all that long), documentation has
always been *required*, and, in fact, counts for 1/6 of one's score
(taste counts for 1/3, the other 3 areas counting for 1/6 of the
score are: historical accuracy, appearance/presentation, and
Note also that she says "try to do your own redactions" - as a judge
and as Silver Spoon, doing one's own redactions is not a "try" kind
of thing. It is necessary.
And, yes, i know that there are very few period bread recipes, but
there's a moderate amount of info about bread, and at least she
didn't ask for an 11th century Irish bread recipe :-)
Additionally, although we know that the ruling elite of Sicily was
highly influenced by Muslim culture and that there is still Arabic
influence in some Sicilian dishes even today, there is limited actual
evidence for specific recipes. So if i cooked some 10th C. Arabic
recipes (i don't know of any from the 12th C.), it would be
speculation... i'm not sure how well that would go over.
Fortunately this morning, two of our food Laurels politely posted
asking the new Wooden Spoon minister if she had any particular
Cornish resources in mind. We Westies are awaiting her response...
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
More information about the Sca-cooks