[Sca-cooks] A&S ENTRIES
sclemenger at msn.com
Sun Nov 9 15:43:47 PST 2008
Start with an assumption, a sort of neutral-value approach to the given
item? I'm not actually sure about defining or creating a rubric (and I'm
just lazy-and-under-the-weather enough to not bother to look it up), so I'll
leave that to those on the list whose education (and/or inclination) had
included such things. I'm strictly speaking as a past/present/future judge
and competitor in SCA A&S competitions. We are taught in Artemisia (and
were in Atenveldt, prior to kingdom split) to start from a neutral "5,"
going on the scale of 1 to 10, and to add or subtract as further indicated.
I've found it useful on occasion, especially when judging, say, a cooking
entry that pushes my personal "ick" factor. (Should point out that the item
in question, a soup enriched with goose blood, was perfectly fine, in and of
itself....I'm just squeamish about a few things.) Starting in neutral
allows a certain amount of dispassionate observation....
----- 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 3:26 PM
Subject: Re: [Sca-cooks] A&S ENTRIES
> 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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