PE - Re: period encampment at three kings

[Cherie Nolan]

Thank you, You know I think you are right! I have to cook some other things for me and my family so I could cook enough to give to others and that way I would not be
stepping on anyone's toes. I always cook for a lot of people at events so no one would think of it as odd! Thank you Marguerite



david friedman wrote:
> 
> At 4:17 PM -0600 11/1/00, Cherie Nolan wrote:
> >Hey I wanted soup, But the group that asked me to help them with
> >this. They had the chili already set. :)
> >I am from New Orleans and hate beans. Crazy. I think it was because
> >I ate so much of it and now can't stand the though of it. Yucky :)
> >Period birds and soup would be my
> >choice. With orange waters and teas.
> 
> You might think about providing some period nibbles and
> sekanjabin--gradually introducing people to the idea that period food
> is good. I'm not sure what you mean by "teas."
> 
> >You see encampments is a new thing for our kingdom. There has been
> >an out growth for wanting them, (joy) The thing that people here is
> >afraid of is that it can be a really
> >strict thing and no one can have fun in one.  So this is a big jump
> >in our kingdom. If they want chili let them have chili.
> 
> Sure.
> 
> But, over time, get them to want fylettes in galantine, or capon
> ystewed, or Andalusian lentils, or ...   . What struck me as bizarre
> was people wanting to participate in a period encampment and not
> seeing anything odd about eating strikingly modern food in it.
> 
> >  If I could have help
> >and advise on how to get people more involved, it would be more
> >bless then you would even think.
> 
> One thing you might think about (and perhaps have) is showing people
> cheap and easy ways of doing period things. In my experience, a lot
> of people identify "authentic" with "fancy, elaborate, expensive,"
> and are discouraged as a result.
> 
> For instance, a geteld is just as period as a pavillion and a lot
> less work to make. My period rope bed design takes about half an hour
> to make and another hour to lace (the first time). Andalusian lentils
> is a favorite of ours for Pennsic because it is relatively little
> work to make. Other people can offer other examples.
> 
> My lady wife likes to say that our garb specialty is "period scruffy."
> --
> David/Cariadoc
> http://www.daviddfriedman.com/
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