[Sca-cooks] Idea for an A&S Entry

[Barbara Benson]

I second the suggestion of speaking to the organizer of the specific
Faire. Many of the sites that are used would have significant issues
with someone whipping out a deep fryer in the display hall. And other
entrants might have issues with it, especially if cooking is set up
next to Illumination or costuming ;).

The redacting that you are speaking of, while a significant part of
what we do in the SCA, is not really a period practice and therefore
difficult to slot into a category. In Meridies you might be able to
enter it into the "SCA Life" category as opposed to the cooking
category. It is most assuredly not a "Performing Art" and since you
are speaking of utilizing modern equipment and techniques to produce
your product it would not fit into the prospective "Live Arts"
category under development.

For me, it sounds like a wonderful class that might be best presented
at an event like one of the Royal Universities that occur in many
Kingdoms.

--
Serena da Riva

On Wed, Jul 1, 2009 at 4:57 PM, <chawkswrth at aol.com> wrote:
> I?am wondering, and I think this is a good place to ask...
>
> I am pondering the viability of doing a cooking demonstration as an A&S entry into the Cooking area (static,?not performance)
>
> What I would want to show is the progression of taking a Period Recipe and translating it into a viable recipe for today's kitchens. I realize?to do it right,?it would require a Power Point presentation, as well as a formal demo table, complete with cooktop and the mirror to show your hands performing the technique. (This way, I would not disturb the folks cooking in the kitchen)
> I would choose a recipe that shows at least two methods of cooking, such as parboiling and then frying, and then finishing off the product, for general serving.
> It should, if properly planned out, and pre-prepared, take no more then 15 minutes....
>
> Am I about to send shockwaves through the Lords and Ladies of the Laurel and assorted Purists?
>
> Should I plan this out further or just do the recipe at home and dish it out, with documentation,?at the Faire?
>
> thanks!
>
> Helen