SC - Public Consumption

[James F. Johnson]

LrdRas at aol.com wrote:

> Correct. However, a meal is analogous to a completed costume or whatever. A
> feaster pays to participate in that experience. Anyone in the SCA can enjoy
> the art of cookery for free. All they need to do is read the menu, read the
> ingredients list, read the recipes. The can even enjoy watching others
> participate in the feast and see the dishes in all their splendor, and smell
> the smells for free.  If they want to 'participate' fully, they pay.

Payment is precisely one of the ways cookery in the SCA differs from
other arts. I personally have never paid for the pleasure of studying a
gown or tunic, to watch a good fight in well crafted armour, to pick up
and test the balance of a fine sword, to hear a good story or a well
performed tune, to appreciate a finely crafted scroll. But I can't
compare seeing a beautiful houppelande with seeing and smelling a
platter of food. 

Actually, eating at a feast is closer to a performance than making a
physical item of craftsmanship. A gown will be around to enjoy visually
for years. A meal lasts only a few hours. While it can be duplicated
later, it remains a slightly different experience. And while the
presentation adds it's influence, it's primarily the taste and texture
that is the ultimate expression of this art. 

I have no doubts about the quality and authenticity of your cookery and
feasts, and that those that attend experience a mastery of culinary art
as it was, or close to it, prior to 1600 or sooner. What I find sad, and
a challenge to take on, is that there are many that have already decided
not to pay to attend a 'period' feast because they unfortunately ate a
poorly cooked feast, or came into the SCA with the impression that
cookery prior to the 17th century was bland, tasteless, unappetizing and
Hobbesian (except not short). My focus here is how to reach those that
are already misinformed about historic cookery. No matter how good a
feast is itself, they probably won't attend because they still think the
food is going to be poor, because they haven't tasted good cookery. We
can get a few by recommendations of those who know better, but it seems
this is a small increase compared to the size of the SCA and the
influence of modern articles like the recent we just discussed.

If there is a common misconception that historic food is unpalatable,
how do you get someone into a well cooked feast to dispel that
misconception, and be willing to pay for it while they still think it's
going to be poorly done. You could do it personally and individually,
but that still leaves a lot of people with a misconception that
discourages them from paying money to eat what they think will be a bad
meal.

> 
> BTW, I do make period food at demos and such occasionally available to the
> public freely and out of my own pocket. I see nothing wrong with your
> suggestion regarding samples, etc., although the logistics might be a
> nightmare in itself.

Oh, yes, a nightmare. And personally costly. I almost didn't suggest it.
But it does seem like a very direct method to spread the idea that
historic cookery is tasty, even to the 'modern palate' (not that _I_ 
think it's that different).

> 
> No matter what way the art of cookery is presented in the SCA, it is a valid
> occupation and any attempt to water it down or kowtow to the less informed or
> selfish fussy minority of members is treachery to the craft, IMO.

Yes. I do not advocate 'cooking down' a feast, or that historic cookery
is not a craft and an art form. My concern all through here has been how
to reach those on the outside. The modern world has many examples of
outreach programs, performances on the street, in the park, in the
classroom, of classic music and Shakespeare, because of a common
misconception that such art is boring and not understandable. The
performers are not waiting for the occasional curious person to take a
chance and come to the concert hall or theatre, and pay for the
experience as well. They are going out on a mission of conversion. That
is what I advocate. 

Seumas