Several people have said this already, but I agree so vehemently I want to reiterate the sentiment in my own words...
You are making reasonable conclusions and applying them.
This is what keeps me in perspective: Nothing we ever do is "period". We don't cook over charcoal or wood most of the time. We are using modern varieties of vegetables. We are using way bioengineered domestic animals. We aren't cooking in the same pots, using the same cooking methods. Heck, just the lack of dirt and woodsmoke in our food probably makes it taste different, even if we could recreate all the other things. We must balance this with our own educated opinion of just how "authentic" we want to make our creations. We each have our own priorities when it comes to redactions, and we have to balance that aginst modern palates and food prejudices. I can always strive to make mine more "authentic" but I try not to beat myself up too badly when I fall short or have to make serious concessions to the audience I'm feeding.
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timeasmymeasure
no subject
Date: 2007-08-31 02:27 pm (UTC)You are making reasonable conclusions and applying them.
This is what keeps me in perspective:
Nothing we ever do is "period". We don't cook over charcoal or wood most of the time. We are using modern varieties of vegetables. We are using way bioengineered domestic animals. We aren't cooking in the same pots, using the same cooking methods. Heck, just the lack of dirt and woodsmoke in our food probably makes it taste different, even if we could recreate all the other things. We must balance this with our own educated opinion of just how "authentic" we want to make our creations. We each have our own priorities when it comes to redactions, and we have to balance that aginst modern palates and food prejudices. I can always strive to make mine more "authentic" but I try not to beat myself up too badly when I fall short or have to make serious concessions to the audience I'm feeding.