[Sca-cooks] Idea for an A&S Entry
raphaellad at yahoo.com
Wed Jul 1 15:29:44 PDT 2009
I think there is a lot of questions that really depend on the A&S culture where you plan to display and lots, and lots and LOTs of logistics that would have to be worked out in advance. This definitely something you can't spring on an autocrat (or contest coordinator for that matter) with out much advanced notice.
That said, where I'm at (fairly central AnTir) we've had at least two Kingdom Arts and Sciences Champions, that I know of (there could be many more) that have entered at least one food item and cooked them on site. One used an electric burner set up, the other cooked outside over fire. Of course the fire would be much more accurate as far as historical technique, but sometimes introducing people to historical cooking also requires working with what rational parameters you have.
I really, really enjoy when people enter food items, and I'm delighted that we seem to be seeing more historical food as part of general SCA life and not just for feasts.
In joyous service,
--- On Wed, 7/1/09, Barbara Benson <voxeight at gmail.com> wrote:
> From: Barbara Benson <voxeight at gmail.com>
> Subject: Re: [Sca-cooks] Idea for an A&S Entry
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Wednesday, July 1, 2009, 2:20 PM
> 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
> difficult to slot into a category. In Meridies you might be
> able to
> enter it into the "SCA Life" category as opposed to the
> 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
> category under development.
> For me, it sounds like a wonderful class that might be best
> at an event like one of the Royal Universities that occur
> in many
> Serena da Riva
> On Wed, Jul 1, 2009 at 4:57 PM, <chawkswrth at aol.com>
> > I?am wondering, and I think this is a good place to
> > 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
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