[Sca-cooks] RE: time was: "Trial By Fire" Ad

otsisto otsisto at socket.net
Wed Jun 22 13:20:54 PDT 2005


<<< In theory,anyway, we're an educational organization learning and
studying about the historical period prior to Dec 1, 1600.>>

*Prior to 17th century which starts January 1,1601.
There are those Kingdoms that have members that do Cavalier or periods up to
1650. Why 1650? I do not know, only that I am told that that is as far as
SCA folks are willing to tolerate out of SCA period. Ten years ago the
tolerance date stopped around 1605, maybe someone got dyslectic with the
date.


<<<<This thing about limiting our period to pre-1650, and no earlier than
650 is
a constant irritation, eroding our attempts at cheerful recreation, at least
for those of us with an interest in early period. It's rather like
"Feastocrat",  "Porta-castles", and "Dragons"- cute, but rather silly,>>>>

*(forgot troll booth)
There is a time for nostalgia but there needs to be something to inform the
new and old that "such and such" is not period or not quite period but a
local/kingdom/Known World tradition.

Around the late `80s, early `90s I mentioned to my Shire that in my research
for better names, I found that "steward" was a closer to a period name then
autocrat and feastocrat. (memory is foggy but I believe "porter" for
"troll") We used feast steward and event steward at the next event and now a
days these titles are used more commonly then autocrat and feastocrat in our
Kingdom.
I am sure that there is probably a better title then "steward" but as yet I
have not heard it.
Find the words/titles and get the word out. Educate. It takes time (and
sometimes a lot of patience).
Also there is need for a title to be Generic/Universal so that when an event
is not country specific, the title can be used.

We all need a moment to vent but then try to remember to ask for reasons and
clarifications.
I was told once by an elder at a powwow. Ask. It usually saves you from
pulling your foot out of your mouth and other such embarrassments.

Now on to cooking. :)

Lyse






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