Re: events without a cooler (long and slightly meandering)
- --- In Authentic_SCA@y..., "Amy L. Hornburg Heilveil" <aheilvei@u...>
> At 08:56 PM 5/9/2002 -0700, you wrote:one or
> >I used a fabulous book,
> >which I naturally cannot find. It's by Carla Emery and is called
> >more of the following: An Old Fashioned Recipe Book, The School ofCountry
> >Living Cookbook, or similar. Carla's a back-to-the-lander in Iowawho does
> >it ALL herself. And she's collected beelyons of recipes and hintsfrom
> >others like her.completely
> Ah, but it's not period. The stuff that Bogdan and I do is
> period and therefore, we like it better. There are *many* fabulousperiod
> cook books that have receipts which can be used or adapted forweekend or
> day events - even Pennsic. I don't believe we've ever made food atPennsic
> that wasn't period-correct.No, not period, but full of information on techniques (something the
> I'm sure your book is nice, Medinia, but it's not period.
majority of period "cookbooks" are woefully lacking). The techniques
may or may not be period, but provide one with some "base knowledge"
from which to work with existing historic recipes. This is
particularly important when preserving foods; do something the wrong
way, and people can get sick.
Just in case people have picked up on this discussion mid-thread,
this needs to be repeated: Bogdan is *very* well-versed in the proper
methods of food handling and preserving (as is Despina). They have
the knowledge necessary to take a straight medieval recipe and use
it. On behalf of everybody that will eat someone else's cooking at an
event, please make sure you are familiar with proper food handling
and preserving techniques and rules *before* you launch into
preparing a medieval recipe for a multi-day field event.
(who feels ptomaine poisoning twice in 6 months is 2 cases too many)