[Sca-cooks] Opinion Needed

[David Friedman]

>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

It isn't clear where it is being published. If an SCA publication, I 
think the very minimum requirement is that recipes not known to be 
period be identified as such. It would still be better if you could 
replace those recipes with appropriate period ones.
-- 
David/Cariadoc
www.daviddfriedman.com