SC - soup question

[Anne-Marie Rousseau]

m'lord,

You might want to remember that in the early days of the SCA, there was
*carpet* armor, and *freon* helms!

By no stretch of the imagination would I find these to be period.  But -
from the accounts that I have had from a participant from AS10  (who resided
in Berkeley) they were interested in recreating, not dissuading people.
They taught without being overbearing...and even enjoyed the amusing side
trip into the bizzare at times.  It is amazing what you can do with non
period items when you have nothing period to work with.

The most important feeling I came away with from my conversations with this
Mistress was that the locals in Cali practiced 'suspension of disbelief'.
This allowed them to enjoy their events even though they didn't have perfect
recreations of period items.  A little 'imagination' goes a long way.  So
does tolerance.

Diana Haven
Rickard List Marketing
(631) 249-8710 x108
- -----Original Message-----


>> I think you forget one very important thing about this
>> Society, and that is the "Creative" portion of the name.
>
>BZZZZZZZZ!
>
>I charge you Guilty of "Revisionist History"!
>Thank you for playing
>
>The name "Society for Creative Anachronism"  was thought roughly up
>ten seconds before filling out some paperwork to use a park in San
>Francisco.
>
>"'Name of Organization'...   Hmmm  Idunno...
>Hey, we need a name!"
>
>Marion Zimmer Bradley: " oh!, uh... How about the Society for ummmm...
> Creative Anachronism?"
>
>"Cool! We'll put that down, thanks"
>
>What the name was never designed for was to be used to justify calling
>Phillie Cheese steaks period, just because all the ingredients existed
before
>1601, and hundreds of other similar invocations, ranging from "elves" at
>events to Peg-legged-Long-John-Silver-wannabe "pyrates", to singing
>rockabilly ballads at events.
>
>If you change the recipe, by substituting an ingredient, you are not
>cooking a documnetably period recipe, you are cooking your own recipe.
>this is OK. say it is your recipe cooked in a period style, and take credit
for it.
>it is not OK to call it a Period dish.
>
>brandu