[Regia-NA] food questions

[Phil]

Do you have the title of the McCarthy book to hand please Andy?

Cheers

Phil

----- Original Message -----
From: "Nicholson, Andrew" <andrew.nicholson@dumgal.gov.uk>
To: <list-regia-na@lig.net>
Sent: Monday, February 10, 2003 1:10 PM
Subject: RE: [Regia-NA] food questions


No nothing is written down [yet!].

We know the shapes of the pottery [Ipswich ware, Stamford ware etc] and the
fabrics - Mike McCarthy's co-authored book on medieval pottery is very
useful, plus publications on specific sites.

Metalwork [griddles etc] comes from archaeological finds too.  An
Authenticity Officer or deputy, seeing something they're not sure about [we
are human, well mostly, after all] is quite likely to ask someone to
provenance an item they're using. Remember the rule - no provenance, no use.

Its the same to some extent with food. We know what they had [see Hazel's
bibliography] and what they used to cook with, and then try to marry the two
up. Recipes get published in Chronicle, or local newsletters such as
Bordweall.

Guğrum

-----Original Message-----
From: Karen * [mailto:kitten@golden.net]
Sent: 10 February 2003 12:23
To: list-regia-na@lig.net
Subject: RE: [Regia-NA] food questions


On Mon, 10 Feb 2003, Tate William T Jr TSgt 352 OSS/SCSC wrote:

> The rule-of-thumb I've always observed is that, if The Public is on-site
and
> we are under authenticity orders, food is authentic and cooking is
> authentic.

Okay, but what is authentic and how do you know? For both cookware and
food?

Are there authenticity rules written down for this somewhere like there is
for fighting? Or are you just going on instinct?

One of the odd ones that I've learned is that frying pans as we know them
today just wouldn't be period (I can't remember why at the moment, my
offlist friend knows). So...how closely do you monitor your authenticity
in foodstuffs?

Karen :)

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