[Sca-cooks] An SCA feast

[JIMCHEVAL at aol.com]

I think you underestimate your ability to quickly locate references to a  
variety of obscure food topics in your own database. "Food history 
librarian,"  if you prefer. But I know a few people who call themselves food 
historians who  do not have so much information at their fingertips.
 
I by the way AM a food historian (but only claim the title after some  
history of publication by others), but not in the least a cook,
 
The great French food historian Le Grand d'Aussy, by the way, referred to  
himself as a "compiler". A compiler whose work has been relentlessly mined  
in the centuries since. Think of him as the Stefan of his time. :)
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

FRENCH BREAD HISTORY:  Seventeenth century bread
http://leslefts.blogspot.com/2016/02/french-food-history-seventeenth-century
.html







In a message dated 9/20/2016 2:28:21 P.M. Pacific Daylight Time,  
stefanlirous at gmail.com writes:

I am not  a food historian, or that much of a cook. Certainly not a feast 
cook, although  I did do a small Royal lunch. I am, at best, a librarian, 
collecting the  knowledge of experts and trying to save it where I can find and 
use it, while  also trying to make it available to others.

Thank you,  though!