[Sca-cooks] I posed these questions to my kingdom....

[Elaine Koogler]

Maybe you should come to "A Day in the Middle East" in the Barony of Dun
Carraig (southern Maryland).  We pride ourselves on serving period
dishes...though there is one non-period version of a dish, stuffed grapevine
leaves, for which a period version does exist...that we do serve, mainly
because of the fact that this is a seriously work-intensive dish.  But the
remainder of our dishes are documented as being period.

If you're interested, let me know and I'll send you details!

Kiri

On Mon, Dec 7, 2009 at 9:59 AM, Sharon Palmer <ranvaig at columbus.rr.com>wrote:

>
>  6.  Would you want to see other country's period dishes represented that
>> are
>> beyond the traditional SCA borders? (Chinese, Arabic,etc.)
>>
>
> Yes, but please not modern food.  Ethnic food has history too, and the
> dishes served today are not the same as those 400 years ago. I've seen too
> many feasts of modern Middle eastern food.
>
> Ranvaig
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