[Sca-cooks] remove vs course

Mon Jun 5 12:49:15 PDT 2006

Niccolo, 
  Thank you for input and the way you represented it. 

  after the first attack I receievd from Huette, and then her second . If she feels passionate about something it is more apporiate to get someone to change their ways if you are nice and educatiuonal rather then attacking the person, ( for instance her first email saying I am stupid and lazy ) 

  she doesn't know me nor did she even read what I wrote. and if it wasn't for the face that I have been in as long as I have I would of said screw this group and left, and well actually two of my new-comers which joined this list at the same time I did have left, their thinking was "if they will attach betta on her first post asking innocent questions then how will they treat use who know nothing about all of the SCA" so they left and one actauly hasn't come back out to anything all because of this Huette person. 

  Thank you for the link and I will check it out... as I would like this meal to be as period as I can manage with my health.. 

  Lisabetta 

grizly <grizly at mindspring.com> wrote:
      Fear not, good Lisabetta.  Your efforts are appreciated in whatever manner, and from my experience here, I predict that humble Huette was not intending any rebuff at all.  This is a topic near and dear to Huette's heart and often elecits a short, and sometimes empassioned plea.  There has been, over the course of the near decade I have participated on this list, an effort to modify the commonly held language used in describing and discussing the meals (primarily feasts) in our hobby.  Some efforts have met with huge success . . . feast-o-crat extermination . . . being one of them.  some areas and groups still cling to that word made up exclusively for our hobby, but many have sought out new and more descriptive actual words to label their office and efforts.

  "Remove" is one that has been more resistant to our efforts at change.  We all have had very similar experiences that the word is ubiquitous and even universal in the SCA hobby culture.  Some research and essays have suggested that the word is incorreclty used, and actually descriptive of a concept not at all high medieval, and probably out of the scope of our hobby time period.  A "course" of dishes is the more likely used term in most times and places according to the most recent reliable essays on the subject.  So, us fire and food geeks are setting about, once again, to change the lexicon of this little subgroup of the world's population we call the SCA.

  As Anne-Marie spake, I concur that the one sweating and setting fire to flesh gets to call it whatever they want.  My grand meals were set out in courses, perosonally, in my little piece of Meridies back 5 years ago or so.  those who learned and listened to my rantings followed that tradition.  so, a small pocket of scholarly cooks in Northern GA were prophets for the "course" adoption.  No telling who else along the Gulf Coast took up that mantle . . . not too many as the word "remove" still has many ardent followers still :o)

  niccolo difrancesco
  (I say follow the gourd since the sandal is less important and followed by plitters)
  (Go for LeMenagier . . . I have some recipes adapted from that source at http://franiccolo.home.mindspring.com/recipes_main.htm , though most are English and Italian)
    -----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org [mailto:sca-cooks-bounces at lists.ansteorra.org]On Behalf Of betta
Sent: Monday, June 05, 2006 1:07 PM
To: Cooks within the SCA
Subject: [Sca-cooks] remove vs course

  Huette, 
  Seeing as the only two attempts you have made to me have been condescending and not polite in any such way.. 

  I have those to say of my 24 years and 10 months of being in the sca, very very very very rarely have I seen the term course used instead of remove. I am not saying you are wrong I am just saying that here in the south this is what I have witnessed, so I will make an attempt when I am addressing you ( which I don't really see happening seeing as my very first post to the group you were rude and insulting enough to make a newcomer run and hide ! )  to use your preferred term 

Huette von Ahrens <ahrenshav at yahoo.com> wrote:
  The term "remove" is a Victorian concept. The proper term for each individual
section of a feast is "course". To help you remember this, I have this mnemonic:

Please remove "remove" and add "course" of course!

Thanks.

Huette

--- betta wrote:

> Okay, 
> It is going to be French, and 4 removes 
> The last remove will be a desserts & salad remove
> 
> as said before it will be for roughly 80 people, we do have a lot of people on Atkins, and
> would like to have a balance for those who don't do the starches.. 
> 
> we also have a few non red meat & non pork eaters, so I am thinking at least one needs to
> include chicken.. 
> 
> anyone have links for period french cuisine?
> 
> and yes Clara I will schedule time to come over :) 
> 
> Lisabetta 
> 
> 
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