Culinary Scoring & Feedback Sheets
Documentation for all culinary entries must include both the period AND redacted version of the recipe, including an ingredient list. The period recipe can be either an extant written recipe or non-recipe source such as a depiction of the dish in art of literature of the time.
Entries must be prepared ahead of time. No cooking or brewing is done on site or during the competition.
All foods for consumption must be kept at safe food temperatures. Entrants may provide two versions of their dish – a presentation version and a sampling version. The latter may be kept in a cooler or heated container – bring what you will need (e.g., an ice chest or crock pot). Electricity is available for crock pots. Note on your registration form if you need access to an outlet.
All sampling dishes, storage containers, and utensils for the judges (including cutting, serving, and eating implements) must be provided by the entrant. Disposable serving items may be used for the sampling version.
If you are entering a condiment, include a food on which to eat your condiment.
No toxic ingredients (no matter how period) may be used. Seriously, don’t poison the judges. If a recipe calls for something toxic, substitute that ingredient and explain in your documentation why you did so. Judges are not required to taste anything they suspect is dangerous to consume. If you think there’s a chance someone might think you entry looks spoiled, but it really isn’t (e.g., a cheese freshly curdled with citrus), note that in your documentation.
A minimum of two (2) pints must be provided for each Brewing entry.
BREADS (yeast breads or flat breads)
SWEETS (cakes, cookies, candies, desserts)
PRESERVES (all preserved and fermented fruits or vegetables)
Vegetarian Dish (any non-meat dish)
SUBTLETIES and ILLUSION FOODS
Subtleties and Illusion Foods
Varietals (sodas, fortifieds, liqueurs, vinegars, fermented fruits, and kumis)
Judging Forms for Brewing can be found here.
RESEARCH or PROCESS PROJECT – CULINARY
(This category is focused on the “Sciences” part of Arts & Sciences. Entry should explain the hands-on research done to answer an SCA-period-appropriate question pertaining to the Culinary Arts. For example, an entry could show the multiple attempts to recreate 14th century food preservation methods and the results of the experiments. The entry should focus on the hands-on process and experimentation performed and the conclusion reached from the results.)
Research or Process Project – Culinary