SC - What would you do?

[Sunraven]

We are beginning to see more of that here in Atlantia as well.  I was most
gratified to see my information/recipes/redactions for the Coronation Feast I
did a year ago last fall published in our Kingdom A&S newsletter just out.
Shortly thereafter, the lady in charge of our A&S web page called and asked if
she could put that, along with a couple of other articles that had been
published in the newsletter up on the A&S web page!  So it is beginning to
happen...and of course, Stephan's Florilegium is helping as well.  Word is
beginning to spread about that as well.

Kiri

micaylah wrote:

> Another suggestion might be to ask your web master to put the feast menu and
> ingredient list up on the event website. This gives folk a chance to see for
> themselves what ingredients are in what; and can go far to lightening up
> your work load as well.
>
> I find it really quite amazing that both the non-recognition of service and
> lack of information available for the "masses" is still happening out there
> in the rest of the knowne world. I must be lucky here in that there has been
> some embracing of the fact that sometimes people who are doing feast also
> include documentation, menus, ingredient lists on web sites/hard copy and at
> the site the day of  not to mention a little history lesson in theme of the
> feast. True, a small flyer on the table is really oop but given that the
> trade off is a more educated public...I, for one, have no problem with this.
>
> Its really not that much of a stretch to start a tradition (Ive heard a
> scadin saying that if its done 3 times - its tradition <smile>) and post
> more information than absolutely necessary. I feel very strongly about
> taking the art/science of the culinary arts out of the kitchen and into the
> laps of the populace. Can't you tell? <evil smile>
>
> Clearly everybody knows that doing a feast is hard work, if not the most
> labour intensive on all levels. Unfortunately all too many people really
> dont understand about all the peripheral skills and work that actually go
> into the
> finished product. Quite a few people see food in front of them and that's as
> far back as it goes. Regrettably quite alot of people think that the meat
> still comes from the grocery store. The
> thought process ends there.
>
> So I say go ahead and take Lars advice.
>
> Micaylah
> ~hopefully inspiring~
>
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