SC - Period Recipes
maddie teller-kook
meadhbh at io.com
Thu Jun 5 05:23:04 PDT 1997
david friedman wrote:
>
> At 5:18 PM -0500 6/4/97, maddie teller-kook wrote:
> I don't want to pick on the poster, since I think I agree with what she is
> saying in the post, but I would like to comment on an attitude in the SCA
> that I think may possibly be reflected in the quote above.
>
> There seems to be a very common attitude in the SCA that authenticity is
> something you do for A&S contests, rather than something you do because it
> is fun, interesting, and makes the Society a better place.
I do agree that there is this attitude. I have sometimes been guilty of
it. (mea culpa mea culpa). In Ansteorra, it has been a long hard road
preparing and serving period feasts. There is a large 'meat and potato'
mentality and changing/expanding people's palates here has been hard
work. We have progressed! Tho is still saddens me when people tell me
how wonderful a feast is and it consists of steak, baked potatoes and
corn on the cob!
I had hoped my comment would emphasize the fact we are successfully
serving feasts that consist of dishes that are found in a number of
period cooking sources. I am sorry if it portrayed a 'we are better than
you attitude'.
In service....
meadhbh
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