SC - La nina?
tncpool
tncpool at ptialaska.net
Sun Jan 24 10:01:23 PST 1999
Stefan li Rous wrote:
> She took it to the revel, where the staff proceeded to cut it up in
>pieces and serve it in very poor light. She might as well have simply
>cooked a single chicken or turkey.
Adamanatius replied:
>It seems as if the scientific achievements of Lord Thomas of Menlo
>Park might have helped with this artistic effort...
In a thread on pet peeves, I mentioned that poor lighting was one of
mine and quoted an earlier post about the hall being only lit with
candles. Someone else commented that the reason the lights were out
and only candles used was because the (prince?) wanted it that way.
Dim lighting might seem romantic and "medieval" to us because we are
used to banks of fluorescent or incandescent lights. Since those
hadn't existed, the lighting must have been poor.
The new issue of TI surprised me with an article of mine, part of which
talks about our Victorian perception of candle-lit halls. The example
I gave about having to take out a flashlight to see if we had a grain
dish or a salad wasn't exaggerated. Stefan's cook (above) is echoed by
my example of a lovely subtlety that wasn't visible. Ambiance is
something we need to begin working on. I will hazard a guess that if
the tables are arranged "medievally", if servers act with flourish, if
banners hang on the wall, and if the food is good and on time, few
people will complain that the lights are too bright. Or, am I
mistaken? I will note in passing that there is a level of low light
that now gives me headaches and eye strain. Many feasts seem to
descend to this particular level and after some 15-20 minutes I
experience continuing, low-level pain. Is this a problem for anyone
else?
Alys Katharine
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