[Sca-cooks] cooking as art or service
phlip at 99main.com
Mon Jun 27 21:16:36 PDT 2011
As I understand it, whether you get (ultimately) a Pelican or a
Laurel in the East depends on what you'redoing.
If you serve large numbers of people good food, but aren't
particularly concerned with making the food period, you'd get a
Pelican. If, however,you study period cookery, and teach about it,
you'd tend to get a Laurel. If you do both, studying as well as
cooking and serving period food at feasts, chances are eventually
you'd get both.
Our Awards if High Merit are rather different from those in the
Middle, too. Rather than worrying about whether a given activity is
an art or a science, both are covered under our Maunche, which is a
polling order. I know the Mid has both the Oak for Sciences, and the
Willow for Arts. The East generally seems to have fewer awards than
the Middle does, too, although I may be wrong. At any rate, we only
have the Awards of High Merit between the AoA and the Peerages,
although there are a number of other awards for various specific
things, unlike the Middle with both the Oak and the Willow, and above
that, I gather, the Evergreen.
On Mon, Jun 27, 2011 at 4:03 PM, Ginny Beatty <ginbeatty at gmail.com> wrote:
> I had this discussion when I attended West Kingdom Crown 2 weeks ago.
> According to people I spoke to out there, they consider it a Service,
> thus Cooking Pelicans are more recognized in the West.
> In the Midrealm, we have recognized cooking with arts awards (laurels,
> Willows (AoA level), Evergreens (grant-level) because
> research/presentation/teaching/competition of cooking is Art to us. I
> teach a lot of classes on historical food practices.
> Now, the logistics of doing large-scale food service like feasts,
> sideboards, lunches, war commissaries, and other activities associated
> with it (cleanup, dishwashing, serving, hall stewardship), that to me
> is Service. The work involved in feast production has been noted with
> our kingdom's service awards.
> I also teach a 2 hour class on the logistics involved with pulling off
> a feast. For activities associated with a feast, for me there is about
> 20% historical research involved and about 80% project management,
> budget, and resource planning. Its much more than running down to the
> grocery store to get a household lunch together for next weekend's
> event. I have spreadsheets to prove it. :)
> Now...I know many great cooks who are incredible researchers and
> historians who can create a but once the number gets bigger than about
> 25, more planning skills are involved and so they generally rely on
> others to help implement their vision on a bigger scale. I also know
> others who would prefer to not research a whole lot and gain their
> reknown by making tasty food.
> Only recently we have recognized service related to food at the
> Peerage level. Myself, Iasmin, and Helewyse were recognized for
> cooking first. Our Pelicans came later.
> While some of our service involved activities not food related, such
> as royal service, scribal work, local/regional leadership (Ias and
> Helewyse were landed baronesses), etc., we still could not abandon our
> passion for cooking and training others to do likewise.
> Gwyneth Banfhidhleir
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
So, you think your data is safe?
Heat it up
Hit it hard
Repent as necessary.
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.I never wanted to see anybody die, but there are a few obituary
notices I have read with pleasure. -Clarence Darrow
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