[Sca-cooks] A&S ENTRIES

David Walddon david at vastrepast.com
Sun Nov 9 14:26:56 PST 2008

How do you develop a rubric that starts in the middle?

Food is life. May the plenty that graces your table truly be a VAST  

David Walddon
david at vastrepast.com

On Nov 9, 2008, at 2:12 PM, S CLEMENGER wrote:

> I beg to differ.  In my 20-odd years of judging (and entering,  
> etc.), I've
> always thought it best to start from the middle and work up or down as
> circumstances warrant.
> --Maire, sometimes snarky, but not when she's judging....
> ----- Original Message -----
> From: "David Walddon" <david at vastrepast.com>
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Sent: Sunday, November 09, 2008 12:33 PM
> Subject: Re: [Sca-cooks] A&S ENTRIES
>> IMHO no judge (snarky or not) should be taking points OFF and no
>> entrant should consider their entry so perfect that marks are being
>> taken from them.
>> A good judging rubric should build from zero not deduct from 100 (or
>> whatever the top score could be).
>> If you approach it this way perhaps the judges will seem less snarky.
>> And in the end it is a necessary evil to differentiate between
>> entries and find a "winner".
>> Eduardo
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