[Sca-cooks] Welcome to this list

[Stefan li Rous]

Welcome Iohannes,

You asked:
<<< greetings to this list, and the cooks herein? ; ) >>>

We have cooks and folks just interested in medieval cooking on this  
list. We have all levels, from folks just learning to cook, to those  
just learning to cook medieval foods, to accomplished feast cooks, to  
scholarly folks doing professional class research, to folks that cook  
and write professionally. All are welcome.

However, with Gulf Wars starting at the end of this week and going on  
for the next week, it may be a while before any questions get  
answered. On the other hand, there are at least several of us who  
would like to be at Gulf Wars, who won't be able to make it. :-(

<<< i'm a fairly accomplished savories cook mundanely as yet another  
hobby, don't do bad in pastry either...but is there a FAQ or other  
introduction site for the "Hardware and Software" to do SCA cooking at  
the A&S and personal level?? i have Pleyn Delit, and have a few other  
cookbooks, but i'd like to know more about what is considered good  
research and practice in SCA cookery, and if someone can point me in  
the right direction, i'd be obliged.>>>

There is no list FAQ. It was discussed and one was tossed around a few  
years ago, but was abandoned, although I can't remeember the reasons  
right now.

Much of what is discussed here, and certainly most of the recipes,  
does often end up in the food sections of my Florilegium files at: http://www.florilegium.org

Pleyn Delit is a good place to start. Nowadays there are also a number  
of medieval cookbooks and translations online, if you can deal with  
the recipes in the form they were originally written in.

Here is a good bibliography which indicates which are good cookbooks  
and those which are not. This is in the FOOD-BOOKS section of the  
Florilegium:
cookbooks-bib (44K) 2/15/04 Cookbook bib. by Mistress Jaelle of Armida.

http://www.florilegium.org/files/FOOD-BOOKS/cookbooks-bib.html

Here are some written by SCA folks:

cookbooks-SCA-msg (64K) 10/29/11 Cookbooks written by people in the SCA.

http://www.florilegium.org/files/FOOD-BOOKS/cookbooks-SCA-msg.html

This section also contains some reviews of various period cookbooks  
including those where there are often multiple editions of the same  
period cookbook. None are perfect, but some editions are often better  
for various purposes than others are, such as:

cb-rv-Apicius-msg (66K) 12/ 1/06  Reviews of cookbooks having Apicius  
recipes.

http://www.florilegium.org/files/FOOD-BOOKS/cb-rv-Apicius-msg.html

If you feel that you can and wish to work from the original recipes,  
and much of the discussion on this list often is discussing how to  
cook particular recipes, as I mentioned there are now online  
translations, and here are several in the FOOD-MANUSCRIPTS section of  
the Florilegium:

Guisados1-art    (220K)  5/28/01    A translation of Ruperto de Nola's  
1529 "Libre del Coch", part 1 of 2 by Mistress Brighid ni Chiarain.

http://www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados1-art.html

Guisados2-art    (116K)  5/28/01   "Libre del Coch". part 2 of 2.  
Lenten recipes.

http://www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados2-art.html

The latter is partcularly appropriate since we are, or will be? soon  
within the Lenten season.

Eberhard-art      (91K)  6/29/05    A 15th century German recipe  
collection translated by Giano Balestriere.

http://www.florilegium.org/files/FOOD-MANUSCRIPTS/Eberhard-art.html

Stefan

PS: If you can cut and past pieces from a previous digest or even a  
single message, rather than simply replying, it is appreciated.


--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****