[Sca-cooks] Documentation "Fun"...was "Potatoesand personalissues"

[grizly]

I think of the documentation booklet I have always provided at my feasts as
the "condiment" to my meal.

That egregiously labor intensive braised lamb dish with sauce is pretty
darned good to eat . . . . and the reference material gives context to it.
It gives people the understanding that I and others working with me made
labors of love (research and reference materials) that made a difference in
their meal.  It's a spiritual thing for me . . . the passion and love I have
for the entirety of my craft & and it's reason is infused into the team with
whom I work and the fruits of our labors.  When all things are clicking just
so, we get brief glimpses into what it was like to do this for a living
supporting some local nobility . . . and without the research, those
glimpses are too darned few and far between.

Putting the knowledge on paper gives life to the experience of learning and
passes the effort along to the people who perchance read something while
waiting for their glass of tea.  Even better, a few of those happening to
look at my writing may even feel inspired to take a few more steps
challenging themselves in their crafts and pursuits.

pacem et bonum,

niccolo difrancesco
(who finds the difference between art and science in cookery is the
expression of passion and love into the meal, the team preparing and the
entire effort.  Spirit versus action)

-----Original Message-----
Agreed.  If SCA stood for Society for Catering Activities or Society for
Culinary Adventures, 'good dishes' (a relative term) could be served
with impunity.

Being able to share your academic research showing that your 'good dish'
was served at the coronation of King Umdeump in 1245 helps set the scene
and the mood.

Fodder for good conversations, too.

Duriel

Terry Decker wrote:
<<<SNIP>>>  At a feast, I don't
> expect people to concern themselves with my documentation other than
> for their amusement, but I take it seriously as part of my practice of
> the art of historical cooking.
>
> Bear
>
>> I'd rather cook good food and serve it to appreciative people, not
>> beat them over the head with my phone-book sized pile of
>> documentation while they're eating.
>> -Helena