SC - Pot Luck Part two....

[Mordonna22 at aol.com]

In a message dated 5/28/99 6:32:32 AM US Mountain Standard Time, 
WOLFMOMSCA at AOL.COM writes:

<< a couple of kitchen bosses from other feasts have cornered me at events 
 for information on how to "ram period food down the populace's throat". >>

then she said:

 <<The populace is NOT stupid 
(for the most part), and they appreciate being told about the historical 
context of the food they're about to dive into.  It works. >>

This is what I do on a smaller scale when cooking for my Household.  Before 
every new dish, I announce,"This is (insert recipe name) It cones form 
(insert century and country of origin) and contains (insert ingredients.)"
I find that when I do this, even my picky eaters are willing to try most of 
it.   In the past, when I just cooked it and expected them to eat it, there 
were a lot of dishes not touched by most of them because they "looked funny."
It also helps that I cook for a close group, and over the years I have 
learned their preferences.  Sometimes that limits my expressions of 
creativity a bit: for instance I know better than to try a meatless or lenten 
menu on them again.  But it also makes it easier to be assured that my feast 
will be a success.

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