[Sca-cooks] Question for Adamantius?

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Tue Dec 8 04:17:46 PST 2009

On Dec 8, 2009, at 2:35 AM, David Friedman wrote:

>> 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.

Not directly, but this was a question about my personal preferences, which are colored by my experience. I see more modern Asian and Middle Eastern food at events than I do modern French or Italian food. Presumably there's a fairly easy-to-follow paper trail of documentation if one exists.


"Most men worry about their own bellies, and other people's souls, when we all ought to worry about our own souls, and other people's bellies."
			-- Rabbi Israel Salanter

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