No subject

Feeding The Masses and Good Tasting Food to be a Service
and
Scrupulous adherence to high-level documentation to be an Art.

Personally, I always thought that taste was an aesthetic value rather than a
work-ethic one, but time and experience shows that the official SCA line seems to
say otherwise.  My observation only, your mileage may vary.

It helps to taste good too but artistic judges generally acknowlege that Tastes
Change over centuries.  What tastes good to a 12th Century Mongolian may not be what
tastes good to a 21st Century USAn - and a 21st Century Mongolian may disagree with
both of them.
Certainly there are dishes that I would enter in a pure arts contest, that I would
never serve up to the general populace due to the item being an "acquired taste."
Practical budgeting won't allow for it, and our diners are a bit more timid than we
happy few, we adventurous foodies!

Again, my opinion only, etc.

Dame Selene Colfox, OP, OLC, etc., Caid
selene at earthlink.net