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~ Covering the Kingdom of Æthelmearc of the SCA

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Tag Archives: Kingdom A&S Championship

Behind the Scenes – Kingdom A&S Championship: Quince Bread by Eadgytha scripsit

28 Thursday Nov 2019

Posted by aethgazette in A&S Competition and Display, Arts & Sciences, Cooking, Food, Research

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A&S, cooking, Kingdom A&S Championship, Research

Quince Bread, also known as Quittenbrot, Chare de Quences, or Pâte de Coing, is a confection made from quince apples or quinces. Quince trees, Cydonia oblonga, are small fruit trees in the Rosaceae family. They are closely related to apples and pears. Quinces were grown in West Asia and around the Mediterranean since antiquity. Quinces remained popular fruit trees throughout medieval times.

quince tree romanImage: Roman painting of a quince tree in the Casa die Livia, probably 30BC

Like other pomefruits, quinces do not do not come true from seed. Desirable genotypes need to be propagated by grafting. Grafting was well known to the Romans. At the time of Gaius Plinius Secundus, AD 23–79, better known as Pliny the Elder, many different varieties were grown, several of which Pliny mentions by name in his natural history:

Chapter. 10. (11.)—The Quince. Four Kinds of Cydonia, and Four Varieties of the Struthea: Next in size after these are the fruit called by us “cotonea,” by the Greeks “Cydonia,” and first introduced from the island of Crete. These fruits bend the branches with their weight, and so tend to impede the growth of the parent tree. The varieties are numerous. The chrysomelum is marked with indentations down it, and has a colour inclining to gold; the one that is known as the “Italian” quince, is of a paler complexion, and has a most exquisite smell: the quinces of Neapolis, too, are held in high esteem. The smaller varieties of the quince which are known as the “struthea,” have a more pungent smell, but ripen later than the others; that called the “musteum,” ripens the soonest of all. The cotoneum engrafted on the strutheum, has produced a peculiar variety, known as the “Mulvianum,” the only one of them all that is eaten raw. At the present day all these varieties are kept shut up in the antechambers of great men, where they receive the visits of their courtiers; they are hung, too, upon the statues that pass the night with us in our chambers. There is a small wild quince also, the smell of which, next to that of the strutheum, is the most powerful; it grows in the hedges. (Pliny)

In modern times, various named quince varieties propagated by grafting are available to the gardener. However, quinces also serve commonly as dwarfing rootstock for pears, resulting in the mature pear tree reaching only about 40-60% of the natural mature height. (Elkins, Bell, Einhorn, 2012, Journal of the American Pomological Society 66(3):153-163). These quince rootstocks along with occasional chance seedlings are the source of feral quinces found in the Dominion of Myrkfaelinn. In the work presented here, I compare quince bread made from fruits of a named cultivar, ‘Orange,’ with quince bread made from feral quinces and a third variety that attempts to combine the benefits of both.

Quinces are considerably more heat tolerant than apples, hence their historic popularity in Mesopotamia and the Mediterranean. However, many varieties are cold hardy to USDA zone 5 and thus can be grown successfully in Myrkfaelinn and neighboring Baronies. Quinces do well in sun and partial shade. Unfortunately, Quinces are plagued by two pests. Quinces are extremely vulnerable to Fireblight, caused by the bacterium Erwinia amylovora. Fireblight is the main reason quinces are no longer widely grown. A local apple and pear grower (Ian Merwin of Black Diamond Farm) explained to me that he was avoiding quinces to prevent the likely fireblight infections jumping over onto his pear trees. The round headed stem borer (Saperda Candida) also causes damage to trees. Both of these diseases have caused loss of quince trees in my garden.

Quinces tend to flower later than apples, in my garden at the end of May, which usually protects them from damage by late frosts. Quinces also tend to ripen later than apples. Unlike apples and pears, quinces are self-fruitful. There is no need to grow second variety for pollination. According to the Trinity Encyclopedia compiled by an anonymous writer in the 1400s in England, the quince season starts at Michaelmas (September 29th) and lasts till Martinmas (November 11th).

§62 Chare de quences.
Forto make chare de quences. Take þfayre quences in tyme of yeer, as between Mihelmasse and Martynmasse… (Clarke 2016)

In my garden, quinces ripen around Halloween. I found that quinces harvested but not quite ripe yet, can ripen a bit while being stored indoors. However, since quinces can’t be stored much longer than a month, only so much post-harvest ripening can be had. I would advise any quince grower to leave the fruit on the tree, until they have fully changed to yellow/orange color, unless a severe frost is threatening the harvest.

food042

Image: Late medieval rendering of a quince tree, probably 1300-1400, in the Tacuinum sanitatis, by Ibn Butlân

As Pliny the Elder described, the Romans valued quinces particularly for their smell. A single quince can easily fill a small room with its fragrance. Most quince fruits are hard and sour and not delightful, when eaten raw. ‘Aayvay yemek’ or ‘to eat quince’ is a Turkish expression used to describe unpleasant situations. The Mulvanium is a rarity for being enjoyable in raw form. Even today, there are very few quince varieties available that can be enjoyed raw, the best known one is the Russian variety Aromatnaya. I found that after storing Orange quince for three weeks, the pectin in the fruit broke down enough to make the fruit edible raw. The texture was then like a radish and the level of acidity not unpleasant. Attempting to eat feral quince raw was an experience similar to biting into a very hard lemon.

In my kitchen freshly harvested quince last for about a month, before eventually they go bad. The feral quinces appear wrinkled after this time of storage, which makes them harder to peel. The Orange quinces tend not to wrinkle, but the fruit flesh softens and they turn brownish on the inside. Making quinces last longer requires some sort of preservation. Apicius lists two recipes featuring quince in his book De Re Coquinaria Liber. The first one is in the first book and is concerned with the preservation of quinces for future use:

Ut mala Cydonia diu serventur: Eligis mala sine vitio cum ramulis et foliis, et condes in vas, et suffundes mel et defritum, et diu servabis. (Apicius 21)
How quinces might be served later: Select apples without blemish with stems and leaves, and put them in a vessel, submerge them in honey and concentrated spiced white wine (=defruitum), and you will serve them in a long time later.

This recipe is solely about the preservation of quince, not a dessert in itself. Note that the quince is not heated or cored. The emphasis on the stem and leaves still intact is to ensure that no air enters the fruit that could lead to fermentation. Even with the sometimes – from modern perspective – rather strange culinary customs of the Romans, it is unlikely, they would have actually eaten the cores and leaves. It is in a section of the book that describes how to preserve various fruits for later use. (the previous recipe suggests to steep pomegranates in sea-water and hang them to dry for preservation, the following one advises to place a variety of fruits again intact with the stems in honey for preservation.) However, if the fruits were cored, relieved of stems and leaves and actually boiled in honey and spiced wine, this would make for a delicious dessert. If such a concoction were dried, it would pretty much be quince bread. Apicius’ second recipe suggests that quinces might have been boiled in honey for preservation. This recipe is a savory one:

Patina de cydoniis: Mala cydonia cum porris melle liquamine oleo defricato coques et inferes vel elixata ex melle. (Apicius 163)
A Dish of Quinces: Cook quinces with leek, honey, fish sauce, rubbed (?) oil or threw in thoroughly boiled in honey.

The recipe offers two versions to prepare the same dish, either cooking the fresh quinces together with the other ingredients or throwing in the already honey cooked quinces later. The second part of this savory recipe, ‘or throw in [quinces] thoroughly boiled in honey’ might be a reference to conserving quince by boiling them in honey. Potentially this was done to preserve quinces not quite free of blemish. From quinces boiled in honey for preservation to quince bread is only a small step.

Quinces remained popular in Europe into medieval times. Hildegard von Bingen (1098-1179) mentions quinces in her book ‘Physica’ both as food source and for medical use as a remedy for gout, excessive saliva and badly healing wounds.

IV. Quince Tree
The quince tree is very cold and of a subtlety which is assimilated, sometimes usefully, other times not. Its wood and leaves are not of much use for human beings. Its fruit is hot and dry and has good balance in it. When it is ripe and eaten raw, it harms neither a sick nor a healthy person. It is useful, cooked or roasted, for a sick person to eat. One who is virgichtiget (=suffering of gout) should frequently eat this fruit, either cooked or roasted, and it will check the gicht (=gout) in him, so that it does not blunt his senses, nor break his limbs nor leave the person helpless. One who produces much saliva should eat this fruit frequently, cooked or roasted. It will dry him up internally and diminish his saliva. Where there are ulcers or foulness on a person, one should cook or roast this fruit and place it, with other spices, over the wounds, and he will be cured. (Bingen)

The Trinity Encyclopedia from the second half of the 14th century lists a very detailed recipe for quince bread, called ‘chare de quences’, translated as ‘pâte de coing’ or ‘pâte de coing’.

§62 Pâte de coing
To make pâte de coing. Take nice quinces in season, that is between Michaelmas and Martinmas, and cut them equally in two in the middle, and take away the pips with a knife, and the core of them as well, and if there is any part of them that is rotten, pare it away with a knife as well. Then when you have as many as you want to work up at once, cleaned and prepared like that, then put them all in a nice clean pan and add clean water to it so that they lie all submerged and somewhat more, so that they can be seethed well in it. Then set your pan with your quinces over the fire and seethe them well until they are tender enough to be strained. Then when they are tender enough, take down the pan off the fire, and take out your seethed quinces from the water with a dish or with a platter and lay them in a sieve or else on a nice clean table and let the water run out from them; let them lie like that on that table or in a sieve all night still, without stirring. (Clarke 2018 – for the rest of this lengthy recipe, please check the reference)

Like the Roman recipes, this medieval recipe uses honey to preserve quinces. The recipe is from a time when sugar was just about to become available in Europe and therefore had not yet taken a crucial role in food preservation. In the quince breads presented here, I used sugar instead of honey, as the only honey I had available was brown honey from goldenrod and Japanese knotweed, which has a much stronger flavor, than a ‘nice white honey’ asked for in the recipe.

quincebread-6
quincebread-7

Images: Smooth skinned feral quinces to the left. Fuzzy skinned Orange quinces to the right.
Orange quince cut open. The slight browning of the fruit flesh indicates that the pectin is breaking down, making the quince softer.

The first step is to core the quinces and remove all the seeds. Quince seeds – like most seeds in the Rosaceae family – contain some cyanide, so removing the seeds before cooking is a good idea. The cores themselves are very hard. After cooking, quinces were passed through a sieve, thereby removing the hard leftovers of the cores and the skin. When working with feral quinces, I followed the first cooking-then sieving approach, because these quinces proved very tedious to core and peel. With the much larger and softer Orange quinces I found it easier to simply peel and thoroughly core the quinces, before I cooked them and omitted the sieving step. The cooked peeled quince is very soft and can easily be mashed with a potato stomper like applesauce or potato mash, or run through a sieve.

quincebread-9Image: Quince puree ready to be sweetened. At this point it is still yellow.

It is surprising that in this recipe the boiling water is simply discarded. The water, in which quinces are boiled, is very aromatic and pleasantly fragrant. In many modern quince gelée recipes, the main focus is on the boiling water, which then gets sweetened (occasionally acidified) and thickened, while the use of the remaining pulp for the making of quince bread is treated more as an afterthought – some modern cooks apparently simply discard the pulp. This is quite a change in attitude from medieval times. Not wanting to waste the flavor in the boiling water I opted for a change in the recipe, boiling the quinces in much less water, similar to the amount one would use for applesauce and omitting the drip off stage. I found this approach frequently mentioned in German Internet publications, generally citing Hildegard from Bingen as source for the recipe. Unfortunately, none of these Internet publications provide a citation of a recipe written by the Abbess herself.

quincebread-10Image: Quince puree ready to be dried. The color is now orange.

Having omitted the drip-off step, my quince pulp was presumably much moister than the pulp the medieval confectioner, so therefore I only added 1/2 of the pulp weight in sugar. Initially, I followed the recipe evaporating water from the sweetened quince puree on the stove top. However, I found that the sweetened pulp is quick to stick to the pot bottom and burn, even while being stirred. Therefore, I opted for a different approach to dry the quince puree. Once all the sugar was dissolved in the quince puree, I spread the quince puree about 1/2inch deep on a backing sheet and dried it in the oven. The quince puree was still orange/yellowish in color, when I spread it onto the sheet.

I dried the feral quince puree at 220° F. Upon tasting it, I felt I might have heated it too much and therefore dried the other two purees at 180° F. By the time the puree had sufficiently dried out it had taken a red color and a somewhat glassy consistency. The drying process took about two days at the given temperatures.

IMG_6461

Following the advice of the medieval recipe I made sure to use nice clean cookware at every step of the process.

The three quince breads presented:

  • Quince bread made exclusively from feral quinces. This bread has a fair level of acidity to it. The texture is leathery and chewy.
  • Quince bread made from Orange quince. The bread is very mild with strong quince flavor. The texture is soft, smooth and almost creamy.
  • Quince bread made from a combination of feral and Orange quince (ratio roughly 1:2). The texture and aroma resemble the quince bread from Orange quinces; however, the color is darker and there is a bit more acidity.

I did not use spices in this work to prevent them from overpowering the flavor differences caused by the quince varieties.

IMG_6537Image: Eadgytha enjoys sharing her yummy samples with the general populace present during the Kingdom A&S Championship.

Bibliography

  • Apicius Book I; 21. De Re Coquinaria Liber I. Epimeles (about honey, translation mine)
    Apicius Book II; 163 Patinae Piscium, Holerum & Pomorum (Dishes of Fish, Vegetables and Apple-Fruit, translation mine)
  • Hildegard von Bingen’s Physica, The Complete English Translation of Her Classic Work on Health and Healing, (Translated from Latin by Priscilla Throop, 1998, Healing Arts Press, Rochester, Vermont.)
  • Mark Clarke, The Crafte of Lymmyng and the Manner of Staynyng, Early English Text Society, 2016
  • Mark Clarke, Tricks of the Medieval Trades, The Trinity Encyclopedia: A Collection of Fourteenth-Century English Craft Recipes. Archetype Publications Ltd., London, 2018
  • Pliny the Elder, The Natural History (John Bostock, M.D., F.R.S., H.T. Riley, Esq., B.A., Ed Red Lion Court, Fleet Street. 1855.

Images

  • Exemplar at Villa di livia, affreschi di giardino, parete corta meridionale. From here.
  • Quince; from the Theatrum Sanitatis, Library Casanatense, Rome. From here.
  • Process photos by Eadgytha scripsit
  • Kingdom A&S Championship entry photos by Elska á Fjárfelli

 

 

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Court Report: Arts & Sciences Championship, October 31, A.S. L

16 Monday Nov 2015

Posted by aethgazette in Arts & Sciences, Court Reports

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Court Report, Kingdom A&S Championship

Documented from the Scrolls of the Reign of Magnus Tindal and Etain II, basileos kai basilissa Æthelmearc: the Business of Their Court at Kingdom Arts & Sciences Championship, 31 October Anno Societatis L, in the Shire of Angel’s Keep, accompanied by His Highness Byron, Prince of Æthelmearc. As recorded by Baronsfrú Oðindisa Býkona, Fleur d’Æthelmearc Herald, with the assistance of Lady Amalie Reinhardt.

Their Majesties thanked the entire populace of Angel’s Keep for their willingness to host the event and for the hard work they did to make a it great day.

Their Majesties enjoying the theme of the event

Their Majesties enjoying the theme of the event.

Their Majesties invited the children forward. They then called Baroness Anastasie de Lamoure into court. Baroness Anastasie then escorted the children outside for fun and games.

Their Majesties called forward Baron Fridrikr Tomasson of Knusslig Hamn and Baroness Orianna Fridrikrskona. They talked about all the wonderful entries they saw. They thanked the entrants for entering. They also thanked the judges for the work they put into evaluate the entrants. Baron Fridrikr and Baroness Orianna then gave thank you gifts to the judges.

Their Majesties called forward the top five placers of the competition: Elska Fjarfell, THL Solveig Throndardottir, Mistress Gillian Llewelyn, Baron Artemis Andreas Magnus, and Lady Cassandra Matis. Her Majesty gave them Her token to mark their accomplishments.

Baron Fridrikr announced that Elska Fjarfell was the populace’s choice for the day. She was given a token to commemorate this.

His Highness spoke of the many hours of work and fine craftsmanship that Mistress Gillian Llewlyn had put into her embroidered slippers. He then gave her a token for being the Prince’s choice.

His Majesty spoke of Lady Cassandra Matis’s fine display of prosciutto and cheese. He admired her for the many months she spent making the prosciutto. For this, He named her King’s Choice and gave her a token.

Her Majesty spoke of Baron Artemis Andreas Magnus’ stained glass display. She remarked on the many hours of work that went into each piece as well as his extensive documentation. For this, She named him Queen’s Choice and gave him a token.

Their Majesties called forward THL Christina McGhriogair, Their current Arts & Sciences Champion. They thanked her for her service as Arts & Sciences Champion and divested her of the regalia. They then called forward Elska Fjarfell and named her Their new champion and placed the sash on her. Scroll by Lady Mairghhread Stoibheard Inghean ui Chionne.

Elska Fjarfell the new A&S Champion.

Elska Fjarfell the new A&S Champion.

Their Majesties called forward Lady Margaret Grace. It was noted that she made beautiful clothes for the royal family. For this they created her an Imperial Seamstress. Scroll by Edle Herr Fridrich Flußmüllner.

 Lady Margaret Grace, Imperial Seamstress.

Lady Margaret Grace, Imperial Seamstress.

Their Majesties also noted that she cared for the Royal Children both at events and in their raiment. For this, they bestowed her with an Award of Excellence. Scroll by Edle Herr Fridrich Flußmüllner.

 Lady Margaret Grace, Award of Excellence.

Lady Margaret Grace, Award of Excellence.

Their Majesties called forward Lady Felice de Thornton. Her Majesty spoke of Felice’s beautiful scrolls entered in the competition. She was especially pleased when Felice donated them to the kingdom. For this, Her Majesty named her as Queen’s Inspiration for the day. She was then created a companion to the Order of the Sycamore for her skill and artistry. Illumination by Lady Gillian McGill. Wording and calligraphy by Master Jonathan Blackston.

AS Champs 3

Lady Felice de Thornton, named Queen’s Inspiration and inducted into the Order of the Sycamore.

Their Majesties called forward Lady Fenris McGill. Lady Fenris spoke of how the children’s activities box went missing after the sudden death of Lady Lassairfhiona. She then thanked the Barony of Delftwood, and especially Baroness Clarice Roan, for replacement items for the new box.

Lady Fenris McGill gives thanks.

Lady Fenris McGill gives thanks.

The Majesties called forward THL Desiderata Drake. THL Desiderata talked about the scavenger hunt for the children. She thanked all those adults who helped make it a success and fun for the children. Their Majesties bid her stay a bit longer. They noted she helped revitalize websites so that information was more accessible to everyone. They spoke of her many years of service both as local, regional, and currently, the Kingdom Chatelaine. They then called forward Their Most Noble Order of the Pelican. They presented her with a writ to sit vigil for contemplation of entrance into this order. Scroll by Baroness Ekaterina Volkova. Wording by Master Giles de Roet.

 THL Desiderata Drake receives her writ.

THL Desiderata Drake receives her writ.

Their Majesties asked that all those who contributed scrolls for the event please stand and be acknowledged. They then thanked them for contributions.

Their Majesties thanked the staff of the event again and also the populace for a wonderful day. They encouraged everyone in the further pursuit of the arts and sciences.

Oðindisa Fleur d’Æthelmearc asked for a moment in the Imperial Court, which Their Majesties granted. She then requested that Baroness Helene al-Zar’qa join her. She announced to one and all that Oðindisa’s term as Fleur d’Æthelmearc Herald had come to an end, and Silver Buccle had appointed Helene the new Fleur d’Æthelmearc Herald, responsible for regional heraldic matters in Region 5 of Æthelmearc. With the consent of the Imperatori, and by the authority granted her by Silver Buccle, Oðindisa placed the Fleur d’Æthelmearc tabard on Helene’s shoulders and named her Helene Fleur d’Æthelmearc.

Helene Fleur d’Æthelmearc.

Helene Fleur d’Æthelmearc.

There being no further business, this Court of Their Majesties was closed.

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Change in Documentation Requirement for Kingdom A&S Champs

06 Tuesday Oct 2015

Posted by Krista in Arts & Sciences, Event Announcements & Updates

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A&S competition, A&S Faire, Kingdom A&S Championship

A missive from Fridrikr and Orianna, Kingdom Ministers of Arts and Sciences. [More information about the Kingdom A&S Championship, to be held Oct 31st in the Shire of Angel’s Keep, can be found at aeans.aethelmearc.org. Pre-registration is encouraged.]

After some discussion about documentation & its purpose, we have decided that:

In the upcoming Æthelmearc A&S Championship, documentation will NOT be scored as a separate item.

Documentation will be taken into consideration as part of your entry since your documentation will inform the judges in looking at your work. The extent of your documentation is up to you; however, be aware that the judges will look to your documentation when they consider your work.

If you have any questions concerning this decision, please contact us at ae.ans@aethelmearc.org.

In service,
Fridrikr & Orianna

ArtsAndSciences

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Kingdom A&S Championship F.A.Q.

07 Monday Sep 2015

Posted by aethgazette in Arts & Sciences, Event Announcements & Updates

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Kingdom A&S Championship

To the People of Æthelmearc, Greetings from Fridrikr and Orianna, Kingdom Ministers of Arts & Sciences.

artistAs part of the Kingdom A&S Champions event, we will be holding a competition to find the Kingdom A&S Champion. As we haven’t run this competition in this way before, we’re sure that folks have lots of questions. We’ve drawn up a list of Frequently Asked Questions (FAQ’s) and answers. We’re sharing this list here. We hope that many of you will choose either to enter or to help out with judging at this event.

Thank you,
Fridrikr & Orianna


When & where is the event?
The event is being held on October 31st in the Shire of Angelskeep (Auburn, NY). The event announcement can be seen on the Æthelmearc webpage.

Who can enter the championship?
Any citizen of Æthelmearc can enter the championship.

Do I have to be at the event to enter? In other words, can I enter by proxy?
All entrants are required to be present for the championship, as the judging will be face-to-face.

What is face-to-face judging? How will it work?
Every entrant in the championship will be judged by  team of judges. The team will meet with the entrant for 1 hour, talking about the entry, asking and answering questions. After the team has engaged with the entrant, they will judge the entry and give their scores to the scorekeepers.

How long will I be required to stay with my entry?
You’ll be required to stay with your entry for the hour you are being judged. After that, you may stay with your entry or you may do other things.

Speaking of entries, what are the rules about entries?
You may bring an entry consisting of three items, all from a related field.

What other requirements are there for entries?
The only other requirement is that you provide documentation for your entry.

What criteria will the judges be using when they judge my entry?
The judges will be using the following criteria in judging the entries:
a. Research and Project Planning
b. Historical Accuracy
c. Quality of Workmanship
d. Methods
e. Materials
The definitions of these criteria will be provided at a later time.

I see that you want me to pre-register my entry. Why is that?
If we know what entries we are getting and how many, we can better plan for judging and the space we need.

Can I enter even if I do NOT pre-register?
We will accept entries that are NOT pre-registered the day of the event, but pre-registering your entry will help us out immensely.

What prizes will be given?
Their Majesties will be cho osing the Kingdom’s Arts & Sciences Champion at the event, using the scores, the advice of the judges, and Their own observations. They will also be giving out both a King’s choice and a Queen’s choice, as well. Also, during the day, the populace will be given the opportunity to vote on their favorite entry. A prize will be given to the Populace’s Choice winner.

Let’s say I’m NOT entering, can I still display my work at the event?
That will be decided once we know how many entries we have and how much space we have. We anticipate that we will have display space, but it will be limited.

Who will be the judges?
We are hoping to get volunteers from the Orders of the Fleur and the Laurel to act as judges. The judges will be divided into five or more teams. Each team will judge up to five entries, taking one hour for each round of judging. We will ask volunteer judges to pre-register also, to let us plan the judging rosters more efficiently.

Where can I find pre-registration forms?
The forms will be found on the Æthelmearc A&S website, with a link from the event announcement on the Kingdom of Æthelmearc website, on the Æthelmearc e-mail list (as well as various order e-mail lists), and on Social Media (FaceBook & Google Plus).

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Kingdom A&S Championship is October 31

31 Monday Aug 2015

Posted by aethgazette in Arts & Sciences, Event Announcements & Updates

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A&S, Kingdom A&S Championship

artistTo the people of Æthelmearc, Greeting from Fridrikr and Orianna, Kingdom Ministers of Arts and Sciences.

As the Fall comes upon us and we prepare for the onset of Winter, Æthelmearc will be choosing her new Arts & Sciences Champion in October. The Kingdom A&S Champions event will be held in the Shire of Angelskeep on October 31st. The event announcement appears in this month’s ÆSTEL and can be found on-line here.

We hope that this grand competition will draw many entrants. It will feature face-to-face judging, in which each entrant will be visited by a small team of judges who will engage the entrant in conversation. Because of this, all entrants MUST be present at the event. No proxy entries will be allowed. We also strongly suggest that entrants complete the short and easy registration form prior to the event.

We will need judges for the competition and we are urgently requesting that any companions of the Fleur and the Laurel who do not choose to enter the competition join us as judges. You will get to meet several excellent artisans and discuss their entries with them at some length. It is a great way to teach AND learn.

The rules for the entrants are as follows:

1. All entrants must be present. No proxy entries.

2. Entrants may enter up to three pieces, all in the same category.

3. Entries may be completed items or items in progress.

4. Because the site is dry, no alcoholic beverages may be entered. However, brewers may enter a work in progress, so long as it does not include alcohol (no fermentation).

5. “Performance” entries may be recorded in advance. Decisions of whether or not to allow this will be made on a case-by-case basis.

6. Entrants are strongly encouraged to pre-register their entries. Registration forms will be available on Facebook, Google+, the Kingdom A&S website, and the Kingdom e-mail list.

7.The populace will be offered the opportunity to vote on their favorite entry.

8. Entries will be judged on the following criteria:

a. Research and Project Planning
b. Historical Accuracy
c. Quality of Workmanship
d. Methods
e. Materials

We sincerely invite the people of Æthelmearc and her neighbors to attend this excellent event!

In service to Æthelmearc and the Arts & Sciences,
Fridrikr & Orianna, Kingdom MoAS

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