[Sca-cooks] Cooking Help Please!!!!!!!!!!!!

[Elaine Koogler]

And some of us aren't yet published, but may sometime in the future, and, if
nothing else, would like credit for our work.  Most of us do so when we use
recipes redacted by another for feasts we cook!

Kiri

On 1/2/07, Nick Sasso <grizly at mindspring.com> wrote:

>
> Joshua, there are lots of period recipes online, from period texts
> that are untranslated, to ones that are translated and written up in
> modern format. A good place to start is:
> http://www.pbm.com/~lindahl/food.html
>
> Poke around there a bit, then if you have specific questions,. come
> back and ask.
>
> 'Lainie  < < < < < < < <<
>
>
> Do realize, though, that several persons on this list have published
> recipes
> and works, like Cariadoc and Cindy Renfrow.  I suspect that poaching
> people's material for personal profit or gain will be met with a certain
> professional unhappiness and swift appropriate response.  Some are even
> attorneys in private lives.
>
> So, as Adamantius has asked, a little forthright discussion of the actual
> project purpose and scope would be met much more amicably than a line of
> obsequious exclamation points in an email subject.  Almost seems like a
> demand than a request when typed thusly.
>
> niccolo difrancesco
>
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