SC - Cooks as Laurels

[Uduido at aol.com]

In a message dated 97-09-22 13:38:42 EDT, marisa_herzog at macmail.ucsc.edu
writes:

<< I think the justification is that if it is someone who does a *lot* of
 research from priomary sources and developes recipes, etc., then they should
 be laureled, as this is "art".   >>


Since I have coooked at least a dozen or more 'period' feasts and researched
, redacted, and developed every recipe used therein from period sources, I
guess that means I should be 'laureled'?  Since I am not I would presume that
other criteria such as teaching, publishing, chilvary, etc. also are also
used as criteria. Methinks that many things go into the making of a Laurel
not just talent. 

Lord Ras

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From:	marisa_herzog at macmail.ucsc.edu (Marisa Herzog)
Sender:	owner-sca-cooks at Ansteorra.ORG
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Date: 97-09-22 13:38:42 EDT

                      RE>>SC - Held up feast                       9/22/97

<snip>
> I heard someone out here (West) suggest that cooks ought to be Pelicaned
> rather than laureled   :)
> -brid

I've heard that argument before, but am curious as to what reason is
given. I'm also curious as to what percentage of cooks in the West
actually make it to the Pelican poll.
<snip>
Adamantius<snip>

I think the justification is that if it is someone who does a *lot* of
research from priomary sources and developes recipes, etc., then they should
be laureled, as this is "art".  Whereas if they cook well and often from
already created sources, and 'feastocrat', this is "service", and should
recieve a pelican.  I have no idea what the percentage of any peerages for
this sort of thing is.
- -brid

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