[Sca-cooks] BAD sources for historical cooks
Bronwynmgn at aol.com
Bronwynmgn at aol.com
Thu Mar 13 14:43:56 PDT 2008
In a message dated 3/12/2008 5:40:58 P.M. Eastern Daylight Time,
lilinah at earthlink.net writes:
<<I thank you for any suggestions.>>
These are books and descriptions from my "How to Choose a Period Cookbook "
class handout. One could also add "The Frugal Gourmet Cooks Three Ancient
Cuisines" or similar, as well as anything called "Traditional (insert country
here) Cooking"
Seven Centuries of English Cooking: A Collection of Recipes, by Maxime de la
Falaise. ISBN on my (old) copy is 1-56619-112-2. This has apparently been
released under a number of titles, such as “Seven Hundred Years of English
Cooking”, and with the author’s name in a variety of forms. The first section
covers the 14th through 16th centuries, but is extremely uneven. Sources
are given for all or almost all the recipes, but the original recipes sometimes
are not given. There are modern recipes for all of them, but they are very
inaccurate – ingredients changed, dropped, or added; cooking methods changed,
use of post-period ingredients, etc.
Traveling Dysshes Or, Foods for Wars, Peace, and Potlucks, by Siobhan Medhbh
O’Roarke and Cordelia Toser, 2nd edition, ISBN 0-9723843-0-8. A collection
of recipes from various sources by two SCA cooks. While each recipe does now
list its original (a change from the first edition), the modern style
recipes are spotty at best as to how well the originals are followed. Does contain
a useful and generally (although not entirely) accurate list of period and
non-period foodstuffs as well as contact info for sources for more unusual
ingredients and a list of both books and websites with more recipes.
Brangwayna Morgan
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