[Sca-cooks] Question for Adamantius?

David Friedman ddfr at daviddfriedman.com
Mon Dec 7 23:35:00 PST 2009

>On Dec 7, 2009, at 7:37 PM, Jim and Andi wrote:
>>>  6.  Would you want to see other country's period dishes represented
>>  that are
>>>  beyond the traditional SCA borders? (Chinese, Arabic,etc.)
>>  I wouldn't be bothered by it occasionally, but not on a regular basis.
>>  Adamantius
>>  Why? I'm really curious about this reaction.
>Why what? Why am I not simply opposed or not opposed? I don't mind 
>it because in theory, when properly pursued, it represents an 
>enlargement of one's world view.
>I'm not entirely in favor of it, however, as a central activity for 
>the SCA. It makes a nice change of pace from our usual focus, but 
>I'd rather not lose sight of our original focus.
>In addition, I've seen far too much essentially modern Asian and 
>Middle Eastern food at SCA events being promoted as period without a 
>great deal of real research being done into it, on the assumption 
>that if someone's grandmother cooked something, it must have been 
>passed down along the many generations in direct descent from the 
>Primordial Ooze, unchanged.

Also Scandinavian, French, German, probably English, Italian, ...  . 
This is a problem, but it doesn't have much to do with where the food 
is from.

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