[SCA-AE] Blackstone Investiture Feast

[Alaxandair O'Conchobhair]

Shes used a dash of "creative"...  <grin>

or

Blackstone Mountain has access to a wide a varied trade route, and can
acquire a variety of goods.  <grin>

Alaxandair



On Tue, Nov 18, 2008 at 6:48 PM, Heather Holmes <hjholmes at gmail.com> wrote:
> Good Gentles,
>
> The meal sounds quite tasty!  Luckily people preparing feasts are allowed a
> bit of leniency when planning and preparing in terms of authenticity, unless
> perhaps it's to be submitted as an A&S entry in a competition.  So long as
> it's likely to have been possible or probable before around 1600 it's
> usually considered fair game, unless you are specifically striving for
> accuracy.  (It is hoped that food preservation and preparation will be kept
> up to modern health code standards, for example).
>
> I am sure it will be a delight, and anyone wanting to partake will excuse a
> little geographical slippage.
>
> Unless I missed something and it *is* a competition entry, in which case
> SHAME ON YOU!!
> ; )
>
> Verederosa
>
> On Tue, Nov 18, 2008 at 11:35 AM, Solveig Throndardottir
> <nostrand at acm.org>wrote:
>
>> Noble Cousin!
>>
>> Greetings from Solveig!
>>
>> > I wanted to present foods that the explorers and the early settlers
>> > of the
>> > New World might have eaten.  I do understand that many of these
>> > dishes did
>> > not make it onto the Western European table but could have been
>> > eaten by
>> > Europeans in the New World during the SCA period.
>> > (This menu may change slightly but the ingredients will stay the
>> > same.)
>>
>> Actually, you would probably have a better justification for your
>> feast plans if
>> you have the feast take place in Spain or possibly Cuba. You are
>> mixing corn
>> and potatoes which more or less come from different agricultural
>> zones in
>> per-Columbian America. Potatoes show up in Spain by 1565, the turkey
>> also
>> appears to make it to the old world prior to the pilgrims voyage to
>> New England.
>> Maize (corn) appears to have made its way back to Spain with Christopher
>> Columbus.
>>
>> Rice of course originates in the Indian sub continent. However, there
>> are
>> significant issues with rices species. In addition to the two rices
>> subspecies
>> associated with Asia there is a third species associated with Africa.
>> That
>> showed up in the Americas along with Africans who were usually slaves.
>>
>>  From the Cambridge History of Food.
>>
>> > The Caribbean islands obtained their ricse from Europe in the late
>> > fifteenth and early sixteenth cneturies. Central and South America
>> > received rice seeds from European  countries, particularly Spain,
>> > during the sixteenth through the eighteenth centuries. In addition,
>> > there was much exchange of cultvars among countries of Central,
>> > South, and North America (Lu and Chang 1980).
>>
>>
>> Cortes of course reports Turkeys. Basically, I think that your best bet
>> for combining all this stuff is to have your feast take place in the
>> Caribbeans and especially in the island which served as the Spanish
>> jumping off point during the sixteenth century. This would account
>> for a fairly broad mixture of American and European foodstuffs.
>> Further these Peninsular grandees historically held European titles
>> of nobility and staged feasts.
>>
>> Your Humble Servant
>> Solveig Throndardottir
>> Amateur Scholar
>>
>>
>>
>>
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