[Sca-cooks] Redactions for SCA use?

Terry Decker t.d.decker at att.net
Thu Dec 9 20:17:01 PST 2010


If you want to use any of my recipes from the Florilegium or this list, feel 
free to do so.  I recommend using those which have the original recipe 
appended, so that people try to work out how they were adapted.  I 
appreciate being credited, but getting other people involved in historical 
cooking is the bigger reward.

Bear


> Our Baroness has issued a challenge for an upcoming local Barony holiday
> potluck. She wants to see as many people bring medieval food as possible. 
> As
> the Barony's A&S officer (and the person who's been championing this idea
> the whole way) I have offered to provide a wide range of already-redacted
> recipes for people to choose from. Many people are interested in
> participating but feel they can't redact recipes from period manuscripts. 
> I
> want to make this as painless as possible, since the whole point is to
> entice more people to try cooking period dishes. These dishes will not be
> "judged" in any way.
>
>
>
> My biggest concern right now is violating copyright. I know that posting
> links on our Barony's website to sites like the Miscellany is okay. What
> about printing off recipes and distributing them at meetings? Is it okay 
> if
> I include where I got the recipe? Do I need to ask permission for each and
> every recipe?
>
>
>
> Let me know what you all think.
>
> Madhavi




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