SC - Re: sca-cooks V1 #387

[Woeller D]

> 
 In a message dated 97-10-24 03:35:01 EDT,Cairistiona wrote:
> 
> <<
>  3.  Do people think that a small amount of tact is called for
>  occasionally?  I mean, I know that there are half-a-dozen or so
>  'important' people on the list, and the rest of us aren't, but do we
>  really have to be squashed quite so heavily?  Self-esteem isn't
>  always that easy to come by.
>   >>
> 
> I realize that you are reading the digest, and responding to multiple
> postings, but I am a little unclear what this message is referring to.  Could
> you enlighten me, please?
> 
> Tyrca

I suspect that the request for tact refers to rather matter-of-fact
corrections that have been handed down by our list's more experienced
members to enthusiastic new-comers.

I believe this forum is incredibly valuable because those corrections
are where those of us who know little may learn from those of you who
know a lot, and I appreciate your willingness to share.
But I also (hope?) feel that another aspect of worth of this list is the
encouraging atmosphere it  can offer to those of us who have come to add
to their learning  and research experience and confidence, at the warm
and wise feet of our culinary betters, and I would like to appeal to
your nobler natures in this matter.  

In one instance, a list member wrote proudly about a meal that she
prepared.  She described her food, then mentionned that she realized
partway through the meal that it was 'medieval', not by intention, but
by happy accident, due to recent gleanings from the list (my
interpretation from memory, sorry if not exact).  She was obviously
pleased by her experience of learning and progress. 
A rebuttal and entire discussion ensued upon what was and was not
'medieval' in her meal. The discussion has been wonderful, from a
learning standpoint, but it is possible that something unintentional was
accomplished.  The 'dressing down' that was directed at the idea that
the meal was 'medieval' may have acted effectively as a personal
squashing of a tentative, creative culinary spirit, and may make others
afraid to speak up, as well.  I believe that the original writer
probably didn't even have a true intention of claiming her meal was
'medieval', just used that word to share her pleasure and surprise at
finding her culinary efforts leaning towards "perioid" (again, my
interpretation).  So, although I am not among the more experienced
members of our list, I am going to say what I wish had been said, before
the dissection and periodicity discussion:

To the Gentle who made the "Medieval" stew, bread and mead dinner:
Hurrah for you!  I am so pleased for you that you are becoming more
interested in preparing period meals.  Your meal sounds delicious, and
it is wonderful to see someone pleased to bring an idea of the Dream to
their kitchen.  I look forward to wonderful things for and from you, in
the future, as you learn more about planning and researching a period
meal.  By the way, FYI, the actual use of the word 'medieval' wouldn't
apply to this particular feast, it  would probably be called 'perioid',
denoting that the general spirit of the meal could be a period effort,
but the actual recipes were not taken from the period, and some of the
ingredients are past the time allowed for in our (SCA organization time
(till 1600), which, itself actually extends a bit past the'medieval'
period. Does anyone out there have a good, period stew and/or bread
recipe for future reference?  Can anyone offer insights into what about
this meal would be OOP? (I'm not asking to start this over- This is just
my take on how I wish it had gone) 

I have noticed somewhat harsh corrections directed at several messages,
but this one made my heart go out to the writer of the original missive,
I hope she will keep trying, and not be afraid to offer suggestions or
examples. I hope others will not be too intimidated to participate.  I
hope I am not too out of place to ask, please- teach, help, correct- I
am grateful for that, but please also remember that part of the Dream is
a courtesy and chivalry to be extended to all levels of expertise that
is also, in truth, not period, or medieval. Be gentle, when you can, and
a Gentle, when you cannot.
Please forgive me, if I offend, but I had to get it off my chest.
Sincerely grateful for your attention,Angelique
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