[Sca-cooks] Organizing Miscellany Recipes
johnnae at mac.com
Mon Sep 27 11:53:12 PDT 2010
Perhaps because the Miscellany is often mentioned as THE source for
SCA versions of Islamic recipes you should lead with and feature those
recipes at the front.
Section I. Islamic Dishes
I: Meat with Sauce or Stew
III: with Legumes
IV: with Grains, Bread, or Pasta
V: Oven Dishes and Roasting
VI: Relishes and Dips
Section 2. Chinese Dishes
Section 3. European Dishes
> I: Bread
> II: Vegetables
> III: Seafood
> IV: Soups
> V: Pasta, Rice, etc.
> VI: Poultry
> VII: Meat Dishes
> VIII: Meat, Cheese and Egg Pies
> VIIII: Desserts, Appetisers, Etc.
> IX: Drinks
> X: Sauces
Section 4. Miscellaneous
As long as you provide keyword indexing (maybe add a quick note as to
how that can be accomplished using "find" for instance) readers ought
to be able to browse sections and make their own comparisons.
And of course you can index the document under standard cookery
divisions by type of dish if you wish
(pies, drinks, vegetables, fruits, etc.) and by region, language or
country if that's available. Also even by source or manuscript. (Le
Menagier versions; FofC versions, etc.)
I hope this makes sense.
On Sep 27, 2010, at 12:47 PM, David Friedman wrote:
> The tenth edition of our Miscellany is gradually getting done, and
> one question that comes up is the organization of the recipes.
> Currently, the categories are:
> As you can see, this is a mix--mostly organized by kind of dishes,
> but in part by area of origin. Would people find it more useful if
> it was:
> A. Organized by area of origin, with subdivisions within each, as
> the Islamic now is. Categories would probably be European, Islamic,
> Indian, and Chinese.
> B. Organized by kind of dish, possibly with area of origin as a
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