SC - lichen in period?

[pop.efortress.com]

Russell Gilman-Hunt writes:

> I have been mulling this over.  You see, I am one of those poets; I
> write poetry in a period fashion, using modern English.  And the process
> is not quite the same (for me) as what that person was claiming to be
> an analog of the "oh meat is period and bread is period, and I bet egg
> and oil is period... would you pass me that roast beef sandwich with
> Mayo?"

Branwen is perfectly capable of defending herself, and will probably kill 
me if I mention the fact that she's not only an experienced kitchener but 
has won competitions out here for her Anglo-Saxon verse <strolling 
innocently toward the rock--and out of firing range> so I'll get to *my* 
point and not impede what she might have to say.

Should standards differ for the different fields within arts and sciences? 
 In the Bardic arts, if I am not mistaken, the ultimate demonstration of 
one's skill is to create a piece in a period style; this is held in a 
higher regard than simply reciting a known period piece, as it proves your 
total understanding of period style.

In the art of cooking, however, the reverse is true:  the standard is to 
recreate a known period "piece."  Creating a piece from period ingredients 
in a period style is considered less valid.

I'm not claiming either viewpoint is correct or incorrect; and I'm 
certainly not going to indicate which I prefer <GRIN>--I'm just pointing 
out that they *seem* to contradict one another.

	- kat, grabbing a cider and settling down under the rock...



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