[Sca-cooks] Is it just me

[yaini0625 at yahoo.com]

I know Katja you had references, but where did the other author get their sources? Can it be corrected?
Aelina- whose adding this to "sites to avoid list for her teachers."
Sent via BlackBerry by AT&T

-----Original Message-----
From: Katja <katjaorlova at yahoo.com>
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.org
Date: Wed, 7 Sep 2011 08:25:21 
To: Johnna Holloway<johnnae at mac.com>; Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Katja <katjaorlova at yahoo.com>,
	Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Is it just me

Ack! Now that I had a chance to *look* at the article, I see the silly thing claims that spices were used to cover the taste/smell of rotten meat -- which is absolutely NOT in either of my articles or apparently in the other four websites it references.
 
It also claims there were no ovens in Renaissance kitchens, but my paper has oh, what? THREE period images of ovens in such kitchens?

And long pepper is incorrectly defined as another kind of pepper, yet cubebs and grains of paradise *are* correctly defined as other dried berries. Why not just accurately define *all three* as pungent dried berries often used as we today use black pepper?

Sigh.

<head.desk>

Katja


From: Katja <katjaorlova at yahoo.com>
To: Johnna Holloway <johnnae at mac.com>; Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, September 7, 2011 10:55 AM
Subject: Re: [Sca-cooks] Is it just me


<howls with laughter>
 
Yoickazoids, I really need to go back to both of those papers and update them. I have some more specific and better sources on those subjects now since so many nifty books have been published in the past decade.
 
Thanks for sharing,

Katja


From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Tuesday, September 6, 2011 6:56 PM
Subject: Re: [Sca-cooks] Is it just me


What's funny is that this paper is used as a source here for eHow: 


http://www.ehow.com/info_8435592_cooking-supplies-renaissance-food.html

Other sources they cite the include:


"Renaissance Spices -- Show and Smell"; Baroness Katja Davidova Orlova Khazarina

and her article on kitchens

http://www.katjaorlova.com/MedievalKitchenEquipment.htm

Katya's material is much better of course.

Johnnae


On Tue, Sep 6, 2011 at 5:17 PM, otsisto <otsisto at socket.net> wrote:
>
>Is it just me or does this site need some tweeking.
>>
>http://www.thehistoryconnection.com/Renaissance-Food.html
>>
>I Googled a phrase from this article and also a phrase from an article
>about the American Revolution on the same site.  Both turned up on
>several other websites that sell ready-made essays to students.
>
>-- 
>Brighid ni Chiarain
>________________
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