[Sca-cooks] Cut-Off Date for Cookery Books?

[Daniel Myers]

> -------- Original Message --------
> From: Elise Fleming <alysk at ix.netcom.com>
> Date: Wed, January 29, 2014 3:40 pm
> 
> Doc wrote:
> 
>  >Given that there is a certain degree of continuity and flow in recipes
>  >and the art of cooking I don't object outright to using such books,
>  >though I prefer to focus on pre-1500 sources.
> 
> I'm pretty sure you meant pre-1600 sources. I'm just anal... ;-)


Nope.  

<putting on asbestos underwear>

With the changes in technology and the discovery of the new world,
European cuisine began to change significantly.  The 16th century
recipes are different enough from the earlier ones to form a sort of
transitional cuisine between medieval and modern European.

I know I'm in the minority, but I don't see 16th or 17th century in
northern Europe as being medieval, regardless of what the SCA corpora
says.

Of course if you ask someone who specializes in Italian history they'd
probably tell you that the medieval period ends around 1400.

- Doc