[Sca-cooks] An SCA feast

[Terry Decker]

That kinda nails it.

I try to find out something about people I'm discussing before I write, but 
between fat fingers and tiredness, I didn't find anything.  I then erred.

Poor Baron Bragg has fallen foul of sticklers.  Culinary historian doesn't 
come with any job qualifications (unless you're doing it academically, where 
you need the union card of a degree), but when one's statement that one is a 
culinary historian appears before an audience of amateur culinary 
historians, we're all kind of interested in what we can learn.

Bear

LOL - I saw the first part of that post and Stephen's comment about the 
honey butter, but somehow missed the rest of it.  So let me see if I have 
this straight: On the Facebook SCA Cook's page, Stephen was being Stephen, 
Bragg got all full of himself, and then you called him a girl, is that about 
it?

I will be happy to pass along a reminder about the tone of commentary on 
text-based media, as it is extra hard to read someone's intent without other 
external clues like body language and intonation.

I will also be happy to tell him to put up or shut up about being an 
historian, or to perhaps call himself a 'student of culinary history' until 
he publishes something.  His art is well-published, he's probably got more 
covers of Popular Chivlary done with his artwork than any other single 
artist.  However, he does not have any papers written to my knowledge on the 
topic of food history, although he might have done one in school, I'll have 
to see if he is willing to put the work into polishing that up for SCA 
publication.

Whether or not he took umbrage at a gender mis-identification, I have no 
idea, but I'll be sure to pass along your regrets.

Lordy.
lol
Christianna