[Sca-Cooks] Pasties article in the new T.I.

[Daniel Myers]

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.

- Doc


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