[Sca-cooks] Thyme and place
Susan Lord
lordhunt at gmail.com
Sat Jan 7 14:18:05 PST 2017
For me it was a total disappointment as there were no references.
Perhaps the recipes are good but I can't use them in my work as is.
Enviado desde mi iPhone
> El 07-01-2017, a las 17:08, sca-cooks-request at lists.ansteorra.org escribió:
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> 1. Re: "A Thyme and Place" (The Eloquent Page)
> 2. A Thyme and Place: Medieval Feasts and Recipes for the Modern
> Table (Johnna Holloway)
> 3. Old Springerle Recipes? (Elise Fleming)
> 4. Re: Old Springerle Recipes? (JIMCHEVAL at aol.com)
>
>
> ----------------------------------------------------------------------
>
> Message: 1
> Date: Fri, 6 Jan 2017 17:30:50 -0500
> From: The Eloquent Page <books at TheEloquentPage.com>
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] "A Thyme and Place"
> Message-ID: <2796e2d6-3353-6d00-8171-2274e615db40 at TheEloquentPage.com>
> Content-Type: text/plain; charset=windows-1252; format=flowed
>
> I have a copy here at my bookstore. It's arranged in chronological
> order, holiday by holiday. Many are later period, despite the claims of
> medieval. It's fairly "cutesy" - the Hocktide entry reads "A little
> Fifty-Shades-of-Grey-ish, but hey...cheesy bread!" The recipes are
> heavily modern - dragon lamb wellington, chutney, pork rolls made with
> egg roll wraps, etc. Some might have started from a medieval recipe-
> cherry pudding, wassail, herb fritters, salmon pie, but without the
> original recipe listed I can't see how they came up with these
> redactions. with The illustrations are drawings, and not particularly
> period. There is no documentation for anything - not the holiday lore,
> not the recipes, and definitely not the illustrations. There isn't even
> a bibliography in the back so you can see what sources they used.
>
> Katherine
>
>> On 1/6/2017 1:50 PM, Elise Fleming wrote:
>> Greetings! Does anyone have any information on this cookery book, "A
>> Thyme and Place: Medieval Feasts and Recipes for the Modern Table"?
>> Authors are Lisa Graves and Tricia Cohen. There don't appear to be any
>> references, however brief, to medieval recipes.
>>
>> Apologies if this was discussed earlier, but I can't seem to use the
>> Archives.
>>
>> Alys K.
>
>
>
>
> ------------------------------
>
> Message: 2
> Date: Fri, 06 Jan 2017 20:00:30 -0500
> From: Johnna Holloway <johnnae at mac.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: [Sca-cooks] A Thyme and Place: Medieval Feasts and Recipes
> for the Modern Table
> Message-ID: <D34B388F-224F-44C2-98DB-FE5076602133 at mac.com>
> Content-Type: text/plain; charset=utf-8
>
> Originally sent 9/21/16
>
> Recently complaints were made about the new 2016 volume A Thyme and Place: Medieval Feasts and Recipes for the Modern Table by Lisa Graves and Tricia Cohen.
>
> My copy arrived this week and the book is not bad for what it is. It's a popular cookbook with a medieval slant. It is just not a rigorously researched volume devoted to 100% historical adaptations complete with original recipes, adapted recipes, working notes, sources, bibliography, photographs, etc. I don't think it was ever meant to be such a volume, and we shouldn't judge it as lacking anything. (Simply put and members of SCA Cooks will understand that it's more MP Cosman than Constance Hieatt. It's not a private small press or on demand press publication put out for SCA members.)
>
> The description at Skyhorse Publications does a pretty good job of describing the book accurately. Here, read this:
>
> "With gorgeous and whimsical hand-drawn illustrations from beginning to end, A Thyme and Place is both a cookbook and a history for foodies and history buffs alike. Cohen and Graves revive old original medieval recipes and reimagine and modify them to suit modern palates and tastes. Each recipe is tied directly to a specific calendar holiday and feast so you can learn to cook:
>
> ? Summer harvest wine with elder flower, apples, and pears for St. John?s Day (June 21st)
> ? Wee Matilda?s big pig fried pork balls with sage for Pig Face Day (September 14th)
> ? Roasted goose with fig glaze and bannock stuffing for Michaelmas (September 29th)
> ? Peasant duck ravioli and last of the harvest chutney for Martinmas (November 11th)
> ? And many more!
>
> Accompanied by juicy fun facts and tidbits, these recipes will revive your inner period cook and allow you to impress your guests with obscure medieval knowledge. Keep the old culinary traditions of the Middle Ages alive, whip up some bellytimber, and fill the dinner table with food and friends at your next house banquet."
> http://skyhorsepublishing.com/titles/396-9781510702530-thyme-and-place
>
> Ok, now why would one expect 100 % historical accuracy in a cookbook where the recipes are titled "Right-as-rain apple pastries," "Wee Matilda?s big pig fried pork balls," "Girdle crackers," "Pagan Pancakes," "Saintly Fall Fritters," and "Silence of the Lamb Stew"? I certainly wouldn't expect it to be anything more than what it is. It's fun, it's light, and it's colorful with quick notes or descriptions about the chosen holidays and interspersed with these funny titled but appealing recipes. (NB-I have not cooked from any of the recipes, but at several glances, they look like they would work and taste good.) As a librarian, I would certainly buy or consider adding it to a middle school or high school collection, especially if the music department had an interest in madrigal dinners or medieval fairs. It's also very suitable for a general public library collection. It's just not an academic volume but then again Skyhorse Publishing is not an academic or university press. The
> book at 141 plus pages is priced by the way at $16.95 hardcover, making it a rather inexpensive purchase these days. (Academic volumes on food are regularly running $60-$80 these days. It's just $11.72 on Amazon.)
>
> For more information, see the description at Skyhorse or take a look at Amazon. The co-author and illustrator Lisa Graves's website is <https://historywitch.com> and the two authors are on Facebook at "Deconstructing History: One Bite at a Time."
>
> Johnnae
>
>
>
>
> ------------------------------
>
> Message: 3
> Date: Sat, 7 Jan 2017 13:41:28 -0500
> From: Elise Fleming <alyskatharine at gmail.com>
> To: sca-cooks <sca-cooks at lists.ansteorra.org>
> Subject: [Sca-cooks] Old Springerle Recipes?
> Message-ID: <01f9cf7e-769f-0166-ce99-c5ff01e677d0 at gmail.com>
> Content-Type: text/plain; charset=utf-8; format=flowed
>
> Greetings! Do any of you German research folk have a recipe for
> springerle from period? My sources are all English. One of the residents
> here has been making springerle for 60+ years and has pearwood molds
> that her grandfather carved. She was wondering about the history of
> springerle - which I found on the Gode Cookery website - which indicates
> that the cookie is from at least the 1400s. Thanks for anything you can
> share!
>
> Alys K.
> --
> Elise Fleming
> alyskatharine at gmail.com
> http://damealys.medievalcookery.com/
> http://www.flickr.com/photos/8311418@N08/sets/
>
>
> ------------------------------
>
> Message: 4
> Date: Sat, 7 Jan 2017 14:25:50 -0500
> From: JIMCHEVAL at aol.com
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] Old Springerle Recipes?
> Message-ID: <a2d01b.10f81e17.45a29abd at aol.com>
> Content-Type: text/plain; charset="US-ASCII"
>
> The earliest reference I see for these is from 1850:
>
> https://books.google.com/books?id=peXZE1C8OkYC&dq=tirgeli&pg=PA222#v=onepage
> &q&f=false
>
> They were also known as tirgeli, which seems to be the older word. Grimm
> says they were a specialty of Swabia, made in the shape of a hare, but gives
> no dating.
>
> Nor does the combination of sugar, anise and flour come up in early
> searches, though it's not an unlikely one - anise was sometimes used in French
> breads in earlier centuries and presumably in German ones too. But that is no
> guarantee they were used in a particular cookie.
>
> jC
>
> 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 1/7/2017 10:41:45 A.M. Pacific Standard Time,
> alyskatharine at gmail.com writes:
>
> springerle
>
>
>
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>
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