[Sca-cooks] Recipe Books

Elaine Koogler kiridono at gmail.com
Tue Mar 20 04:46:46 PDT 2007

As an art historian, I'm going to "fudge" a bit here.  The Middle Ages
ended, Renaissance began at different time in different countries.  In the
south, Italy specifically, the Renaissance began quite early, possibly
around 1450 or so, and spread outward to the rest of Europe.  As my period
of study in the SCA particulary deals with Japan, I would say that the
Medieval period lasted until about 1604, when the Tokugawa Shogunate began.


On 3/20/07, Phil Troy / G. Tacitus Adamantius <adamantius1 at verizon.net>
> On Mar 20, 2007, at 12:39 AM, Daniel Myers wrote:
> >
> > On Mar 19, 2007, at 12:49 PM, Jadwiga Zajaczkowa / Jenne Heise wrote:
> >>
> >> Most historians do think of medieval as having ended by 1400 though.
> >
> > I would say that the above statement is far from true.  On this
> > matter historians appear to be very like economists - ask four of
> > them a question and you'll get five different answers.
> Agreed. My own feeling is that the question is subject to a pretty
> broad spectrum of regional interpretations. What may set the dates
> for medieval Britain may be (and almost certainly is) different from
> what establishes similar trends in Italy or Japan.
> For myself, I'd identify the Middle Ages in Britain as being between
> the beginning of the end for Roman occupation -- 407-410 C.E., and,
> roughly, Bosworth Field. It would be different for some other locale.
> With regard to there being a Culinary Renaissance in 1600, I'm not
> seeing it. While New World foods do begin to emerge as significant at
> around this time in some parts of Europe, I'd have to say that the
> changes in eating habits, at least those represented by written
> recipes, are far more evident between, say, 1550 and 1590 CE than
> they are in most of the actual 17th century. Putting it another way,
> there seem to be more important changes ushered in by, or around the
> time framed by, say from "A Newe Proper Book of Cookery" and the
> works of Dawson, than the period framed by Plat or Markham, to Digby.
> By the time of Elizabeth I's death, the shift is already quite well
> established -- more sugar in use, egg yolks and butter become more
> important as thickeners than bread crumbs, galingale, grains of
> paradise and cubebs are starting to be phased out (but ginger,
> pepper, cloves, mace and nutmeg still going strong), pastry becomes
> more clearly edible and less of a durable container, etc.
> Perhaps, again, this applies more to some locations than  to others.
> Adamantius
> "S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la
> brioche!" / "If there's no bread, you have to say, let them eat cake!"
>      -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
> "Confessions", 1782
> "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
>      -- Susan Sheybani, assistant to Bush campaign spokesman Terry
> Holt, 07/29/04
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