[Sca-cooks] Redaction Challenge - tardpolane

[Philip & Susan Troy]

Stefan li Rous wrote:


> A while ago, I mentioned my preferance on feast menus that a
> description of the food item be given, rather than just the original
> name if it wasn't obvious to the usual feast goer. I wanted to point
> out this one as an excellant example of this. I'm not sure if
> Marged added the "[custard tarts with fruit]" comment or not. But
> without it, or the recipe and sometimes even with the recipe, I'd
> have no idea what a "Tardpolene" is/was.
>
> Sometimes the modern words may not be an exact definition of what
> the recipe calls for, but they are better than just the original
> name.

That's Constance Hieatt's doing. I agree that it's helpful, and there's
probably no getting around it, but in a way it's also kind of jarring,
just another reminder that we're playing this as a game, rather than
living it. But then, having a menu at all is, I suspect, just as jarring
in that respect.

I mean, I can't see Duke Amadeus of Savoy getting up to leave a feast
early, saying, "Come, my sweet, I still have time to catch the end of
the  Redskins game if we hurry," and being told, "But Ammy dear, they
haven't brought out the tardpolane yet, and you know how you love
tardpolane!"

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98