[Sca-cooks] Most important factor?

[Christine Seelye-King]

> I'm having a discussion with some people about judgements of SCA cooking
in terms of the Arts. From everything I've seen on this list, the most
important thing SCA cooks look at one another's cooking in terms of the Art
(as opposed to the service) is "Was it made from a period recipe? How well
did they follow the recipe?"
> Anyone care to propound a different theory?
> -- Jadwiga Zajaczkowa

	I'd have to say "How does it taste?" ranks right up there, too.  Now, if
you are talking about our modern, scholastic/grad school expectations at A&S
Faires, then "How accurately does the cook portray the original recipe, and
how accurate was the source the recipe came from?" probably take center
stage.  For diners, however, the taste issue, perhaps proceeded by the
visual presentation, takes the foremost place.  I would also say that
presentation in context with other dishes, sauces, season, and/or event
would be more important to me as a feast diner than the primary or secondary
nature of the recipe.  (Note: that's if we're talking a plausibly period
food here, my "NOT PERIOD" radar goes up with potato dishes, tomatos, and "I
can't be bothered to do the research, I have hungry mouths to feed!"
attitudes - but then, we're no longer talking about Art at that point,
either.)
Mistress Christianna