[Sca-Cooks] Pasties article in the new T.I.
edoard at medievalcookery.com
Sun Jul 29 08:49:32 PDT 2007
On Jul 27, 2007, at 6:35 PM, David Friedman wrote:
> 1. Anyone competent at doing serious SCA research could have caught
> that one--the author was perfectly open about what she had done,
> starting with a description of how she encountered Cornish pasties
> and liked them. It required zero specialized knowledge to realize the
> combining a modern pastry crust with a 14th century mushroom pie and
> shaping it like a Cornish pasty did not produce anything one had any
> reason to think was period.
[average Joe] But it's rustic looking and it's from England, it
*must* be medieval! [/average Joe]
Most of the people outside of this list have less than zero
specialized knowledge when it comes to medieval food. They're
operating under a huge amount of "knowledge" they obtained from
Hollywood (and indirectly from Victorian speculations).
Again, the editors of TI no longer care about accuracy. Their goal
is selling copies, and like most modern publishers they are changing
their content to meet that goal.
"Then cover your But-head with a sheet onely in Summer,
but blankets in Winter..." - Sir Kenelme Digby, 17th c.
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