SC - "period" cookery and "period" poetry
kat
kat at kagan.com
Mon May 17 12:45:50 PDT 1999
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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