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53670Re: [Authentic_SCA] Re: NY Times article on Tudor food

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  • Justin
    May 2, 2006
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      > > Thanks for sharing! I love that the author describes the food
      > > as "nouvelle ancienne cuisine"...that's fantastic. :-)
      > >
      > I liked his reaction to the stuff in the Vivendier. The repeated "Oh,
      > my God!" was particularly effective. :) The "not that I'd ever go to
      > the extreme of trying it" comment made me immediately think "well,
      > obviously you're not SCAdian!"

      I don't know.. If I attended a feast where they tortured a chicken, filled
      it with steamed mercury, then paraded it around while the neck hole clucked
      with bubbling sulfur I'd be more then a little alarmed.


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