[Sca-cooks] Officially serving modern food at SCA events
phlip at 99main.com
Tue Jan 29 18:39:18 PST 2013
You know, if you don't advertise, you can actually get away with
serving period foods more easily.
When Avraham and I did our feast, we didn't mention that we were
deliberately not serving beef, so they griped about the peas- no one
noticed there was no beef.
I suspect that if we kept our proud little yaps shut when we're
serving a period feast, and served them lots of rice and legumes,
breads and similar starches, the anti-period dweebs would never know
the difference. Giggle afterwards ;-)
On Tue, Jan 29, 2013 at 9:29 PM, Richenda du Jardin
<richenda.du.jardin at gmail.com> wrote:
> I once did a feast for a Newcomer's Event for my local college branch. We
> served two versions of each dish - one spiced for a more medieval palate and
> one spiced for a more modern palate. However, everything, including spicing,
> was documented to period.
> People's responses were amazing. A member of the faculty newspaper attended
> the event and couldn't believe we were serving French toast (pain perdu),
> macaroni and cheese (lozenges), and the like and it was all medieval and
> One thing a lot of people forget - and sometimes even the cooks forget it -
> is we need to remember who we are feeding. We need to remember their palates
> and take the time to educate them. I moved from a very urbane, large group
> that strongly encourages authenticity in everything you want to do and can
> afford, to a much smaller, more rural group that is less arts and
> sciences-oriented. Soups and roasts are as period as they generally want
> their food to be - give them their potatoes and corn and they are happy. So,
> our fledgling culinary guild has a lot of educating to do.
> On 1/29/2013 6:14 PM, lilinah at earthlink.net wrote:
>> I realize not everyone is interested in being historically accurate in
>> everything they do. That's fine. No one is under that obligation, and people
>> are free to do as they like in their own camps as long as they're wearing
>> some attempt at period clothing, per sca.org.
>> But it seems to me that when serving food as an official part of an
>> official event, it is much more interesting - and often tastier - to serve
>> historical food rather than modern food. Period food definitely can be
>> yummy. When it isn't, it's usually because the modern cook hasn't quite
>> perfected their interpretation of a dish.
>> I am also often perplexed when Royalty declare that something modern is
>> "period" during their reign. Then i wonder, how hard IS it to go for a few
>> Saturdays within a 6-month period without some favorite modern food or
>> Even if someone went to an SCA event EVERY SINGLE Saturday in a year,
>> assuming 52 Saturdays, there would still be 313 other days to enjoy modern
>> When i've been rather broke and/or pressed for time, i admit i've
>> sometimes eaten modern food - such as a can of tuna with mayonnaise - while
>> in the confines of my own tent. I would never serve such things at a public
>> or branch dayboard, potluck, feast, etc. And that's also a far cry from
>> declaring, for example, that chocolate brownies are "period" just because i
>> like them. There's plenty more time in a year to enjoy them when not at SCA
>> Urtatim (that's oor-tah-TEEM)
>> sometimes just a cranky pants
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
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