[Sca-cooks] Opinion Needed

Euriol of Lothian euriol at yahoo.com
Wed Sep 16 20:08:52 PDT 2009


I think it is work the effort to work with the author to try to use recipes that are from period sources. Certainly, some of the recipes I've come across are vague enough or suggest variants that modifying a recipe because of allergies is well within reason.

A few  years ago I was the head cook for the Investiture of a former Prince & Princess of the Mists. I wanted to center the theme of the feast around their personas. When I asked them about their personas, they said "We're generic SCA". So I asked about their likes and dislikes. This particular gentleman hated onions, but loved garlic. One of the recipes that I chose was a mushroom recipe. In the original it called for onion, but I substituted garlic for the onions instead.

Now this has me thinking on how a similar substitution might have been made. I've been trying to get my feet a little more wet on humor theory, according to one source I have garlic is hot & dry to the fourth degree and onions are hot to the fourth degree. So if someone were more Melancholic than Phlegmatic, would this particular substitution I made be appropriate?

Euriol

 Euriol of Lothian, OP
Clerk, Order of the Pelican, Kingdom of Æthelmearc
Chronicler, Barony of Endless Hills


"I slept and dreamt that life was joy. I awoke and saw that life was service. I acted and behold, service was joy."
-Robindranath Tagore, Poet/Playwright/Essayist 1913 Nobel Prize for Literature



----- Original Message ----
From: Elaine Koogler <kiridono at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, September 16, 2009 9:31:00 PM
Subject: [Sca-cooks] Opinion Needed

Friends,
I have an issue facing me that I need your collective wisdom on.  I am
working with an individual who is writing a paper that has to do with
adapting recipes to be eaten by those who have one of several various types
of food allergies.  For the most part, the paper is very well written and
provides some very useful information.  However, the recipes used as
examples are not all period.  Many of them are, and those are just fine.
However, there are several that are either "traditional" or what we have
often termed "periodoid."  And these are presented as things that are to be
served at events.

Now I know that we all serve dishes that may not be documentable at our
feasts.  However, I am uncomfortable with publishing a paper that contains
this type of recipe as I believe that anything we publish should be
considered to be educational and the best of what we do.

What do you think?  Should this paper be published with the recipes that are
not from period sources or should I work with the author to find recipes
that are similar to the ones that are not period, perhaps putting the
questionable ones in an appendix or something?

Thanks!

Kiri
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