SC - Kentwell Part 2 (also long)
Yeldham, Caroline S
csy20688 at GlaxoWellcome.co.uk
Fri Mar 27 07:28:21 PST 1998
Dear Everyone
> >I wasn't wishing for pics, but now you've mentioned you have some I'm
> >wild to see them.
>
> The berkeley Household has a good photographer, so I'll talk to him over
> the weekend (we've got a making weekend on) and see what we can come up
> with.
>
> >Would Kentwell or the groups you work with now
> >find/pay someone to post these for their own promotional purposes? Are
> >there any other U.K. readers who have a scanner and a website? Please
> >offer to help get these up!
>
> As far as I know the group's I'm in are not that gearing up yet,tho' they
> may be in the future.
>
> I especially want to see the 7 ft tall log on
> a trestle used to set up the out door kitchen.
>
> Sorry if I said trestle - I meant a tripod of logs at either end
> supporting the log at about 7 foot high.
>
> >If we could get that
> >duplicated at Pennsic and you over to teach--heaven!! (If no nearby
> >volunteers appear, I have a scanner and can put them on a site. If
> >you'll pay postage here, I'll pay the return.)
>
> Lets see what emerges! There seem to be a few offers around so I'll talk
> to our photographer and see what we can put together
>
> >The nearest I've seen to the Kentwell kitchen is the Governor's Palace
> >kitchen at Williamsburg Virginia. However, the tour line does push the
> >observers through so you don't really get a clear look at things.
>
> I would like to see Williamsburg sometime.
>
> > They
> >don't keep a daily schedule such as you describe at Kentwell since
> >Health Dept. Regulations prevent them actually feeding anyone, even
> >employees. Every single item is eventually thrown in the garbage.
>
> I'm speechless (which doesn't often happen). I can't believe it! What a
> waste, of food, of an opportunity - what they don't even let the cooks eat
> it?! I'm a believer in safe practices (and Its a proud boast that in 6
> years of period cooking no-one has ever gone down with food poisoning from
> my kitchen) but this is safety run mad. Is it because it isn't an
> 'approved' kitchen?
>
> >Probably to reduce the scandalous waste a daily schedule would create,
> >they take all week to build up a single tableful of dishes "waiting" in
> >the kitchen to be carried into the dining room. It would be a lovely
> >groaning banquet, except that by weeks end when the bulk of the tourists
> ><arrive, most dishes look less than appetizing due to sitting out for
> >days. Dried out, withered, beginning to discolor and generally
> >disgusting.
>
> And of course the cooks have no incentive to improve their knowledge,
> recipes, anything
>
> >This might add to the misconception of period food being
> >gross.
>
> And the visitors don't get a chance to talk to people eating it either -
> one of the best ways to convince doubters that the food is delicious is to
> see people enjoying it! One of my favourite times is just after the food
> has been served, silence descends upon the camp except for eating noises -
> and the only answer to a visitor asking whether the food is good is 'mmm'.
>
> >I could do with out the plastic food items displayed at the
> >governor's dining table, sooner look at an empty table. No, they aren't
>
> >toy foods, but rather well made reproductions like you sometimes see in
> >chinese restaurants. Still, it is plastic.
>
> I know the kind of thing, but I'd rather have that than food deteriorating
> in front of visitors. One of the few things I get moralistic about is
> wastage of food!
>
> Caroline
>
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