[Sca-cooks] Question for Adamantius?
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.
>> 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
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