[Sca-cooks] An SCA feast

[Christine Seelye-King]

When we cashed our paychecks for the first on-site historic cooking demo we
did together (a marathon 4-day event over an open hearth in an extant 1840's
cookhouse in front of 20,000 people), we congratulated ourselves on finally
being professional culinary historians.  Mundanely, I teach food history
classes all the time, and am often booked in as a speaker on culinary and
herbal history.  I founded the Culinary Historians of Atlanta, and run the
Culinary Historians group on Linkedin (hey folks - if you are on Linkedin,
come join the Culinary Historians group!) He has been playing more with the
Norselanders and Tuatha de Bhriain folks than SCA, although has moved back
to Meridies and is getting more active locally. He is a wiz around an open
fire, and cooked a whole pig one night for dinner at Pennsic, just for
kicks.  He can also let his mouth run without stopping to think sometimes,
which is often where I come in :)
I will get in touch with him this evening and tell him he's been quite the
topic of conversation over here.  
Christianna



-----Original Message-----
From: Sca-cooks
[mailto:sca-cooks-bounces+chefchristy=kingstaste.com at lists.ansteorra.org] On
Behalf Of Terry Decker
Sent: Tuesday, September 20, 2016 7:24 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] An SCA feast

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

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