intro
Michael F. Gunter
mfgunter at tddeng00.fnts.com
Wed Apr 9 12:17:48 PDT 1997
>
> On the nomenclature issue, how about "chef" or "head cook"? The fact
> that these terms are comprehensible to modern ears doesn't ENTIRELY
> disqualify them from SCA use :-)
I don't think it disqualifies them from SCA use but it depends upon the way it is
used. I have concerns over "chef" for two reasons. First it implies a mundane
ranking and second it could make things confusing for the listener. Saying "I
have been a chef many times." could imply either that a person has "feastocratted"
several events or been the "chef de cuisine" for a nice mundane restaurant.
Another aspect of confusion would be my original post. Imagine the way it would
have been interpeted if I had said "go study under a chef for a while." Meaning
feastocrat.
I prefer "Head Cook" but I'm not thrilled with that either. The phrase "...and
bottle washer." always runs through my head when I hear it.
I may not like "feastocrat" but at least we know what we are talking about.
>
> And if we're talking nomenclature (I know this is going to come up
> sooner or later, so let's get it out of the way), the word is "course".
> Not "remove", but "course". The earliest OED citation of "remove" meaning
> a course in a meal is due to Benjamin Franklin.
Thank you, I was going to mention this myself.
>
> mar-Joshua ibn-Eleazar ha-Shalib
> Stephen Bloch
> sbloch at panther.adelphi.edu
Yers,
Gunthar
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