NOTE: More documentation is required for Cooking entries than other categories because the written information is used for judging both in the Documentation and the Discussion sections of the criteria. Recipes must be included and those not in modern English should be translated to modern English. An entry must consist of four dishes. One of the dishes may be a beverage, but should not be an alcoholic beverage brewed or fermented by the entrant (to eliminate problems with Brewing vs. Cooking criteria). Entries with more than four dishes must specify which four are to be judged. Not only is each dish judged, but the combined effect of all. When dishes (documentation, discussion, etc.) differ markedly in quality, average the results of the dishes (and explain in judge's comments).
DOCUMENTATION (0-4 points) Give one point for each of the following items that is present:
- Identification/Description of dishes.
- Approximate time period and location/origins of dishes.
- Lists recipes of dishes.
- Cites at least one reference (primary or secondary) to the dishes, relating to either the period use of such (i.e. "...they served meat pies...") OR period method of making them.
- 1: All recipes are exact copies of recipes developed (redacted) by someone else.
- 2: All recipes are recipes developed (redacted) by someone else, but the entrant has made minor changes in some or all of them.
- 3: Some of the recipes are recipes developed (redacted) by someone else, with the rest of the recipes redacted by the entrant. (Even if there are major flaws in the redactions.)
- 4: All of the recipes are redacted by the entrant. (Even if there are major flaws in the redactions.)
- 5: All of the recipes are redacted by the entrant. (But there are only minor, or no, flaws in the redactions.) All ingredients should be period or a reason given for a non-period substitution.
- 6: All of the recipes are redacted by the entrant with an attempt at authenticity by using period equipment, OR using all period ingredients, etc. OR the entrant combined elements from several recipes or several period cooking procedures to develop a new dish. (Minor flaws acceptable.)
AUTHENTICITY (0-4 points)Determine how period the entry is based on the information supplied in documentation and discussion and/or on your own knowledge.
- 0: Entry blatantly modern
- 1: Modern dish with ingredients all known in period
- 2: #1 plus dish "feels period"
- 3: Dish is period, with reasons for ingredient substitution given
- 4: Dish is authentic, any ingredient substitutions are period, preparation procedures approximate period procedures (but use of modern equipment should not be counted off)
COMPLEXITY (1-5 points) Consider here only the difficulty of the preparation of the dish. Judge the attempt, not the actual workmanship. Appropriate criteria to be considered here are: number and difficulty of steps, time involved, special ingredient preparation, etc.
- 1: All dishes require no more than simple preparation techniques (boiling, mixing a few ingredients, etc.)
- 2: One dish is complex, with the remainder requiring no more than simple preparation techniques (#1).
- 3: Limited complexity: all dishes require combining a number of ingredients with each having a single assembly/cooking process
- 4: Moderate complexity: at least two dishes require more than one component which requires two or more different processes (Ex:, pie shell and filling), with the remainder meeting criteria #3
- 5: Highly complex: at least two dishes which require two different preparation components, both of which require very skilled cooking abilities, with the remainder of the dishes meeting criteria #3
WORKMANSHIP (1-5 points)Workmanship is the quality of the job. It is judged on excellence alone. It should be possible for a set of fairly simple, very modern dishes which are delicious and look and smell great should be able to obtain ALL possible points in the category. If the dishes are ones containing tastes/textures you don't care for, rate each dish against others of that type (is the veggie dish substantially less horrible than most veggie dishes). If one or more dishes are an attempt to recreate a period taste and that taste is documented by period sources, give credit for that attempt, even if it is not to your taste. Rate the dishes on Appearance, Aroma, Flavor and Texture as follows. Total the points from all 4 categories, then divide by 4. (Round to half-point or full point.)
Appearance
- 0: None of the dishes look appealing.
- 1: Only one of the dishes looks appealing.
- 2: Some of the dishes look appealing.
- 3: All of the dishes look appealing.
- 4: Dishes look appealing and most of it is interesting.
- 5: Looks good, dishes complement each other. I want it.
- 0: Aroma from all the dishes offends the senses.
- 1: Aroma from 1 or 2 of the dishes offends the senses.
- 2: Aroma from all the dishes detracts (but does not offend).
- 3: Aroma from 1 or 2 of the dishes detracts (but does not offend).
- 4: Nice or appropriate aroma for all dishes.
- 0: Flavor from all the dishes offends the palate.
- 1: Flavor from 2 or 3 of the dishes offends the palate.
- 2: Flavor from 1 of the dishes offends the palate.
- 3: All the dishes taste okay (passable).
- 4: Some dishes taste okay, others taste pleasant (better than okay).
- 5: All the dishes taste pleasant.
- 6: Some dishes taste pleasant, other taste delicious (better than pleasant).
- 7: All the dishes taste delicious.
- 0: Texture not right for any of the dishes.
- 1: Texture not right for 2 or more dishes.
- 2: Texture not right for one dish.
- 3: Texture appropriate for all dishes.
- 4: Texture excellent for all dishes.
Evaluate the work as a whole. NOTE: This category is subjective; however, the judge should take into account prior category scores, aesthetic appeal, and other such items not previously addressed. Rate the dishes, individually and as a whole. Keep in mind that this entry is at Novice Level, regardless of the skill of the entrant. NOTE: Extra points should be given for a special effort to display or present the dishes.
NOTE: More documentation is required for Cooking entries than other categories because the written information is used for judging both in the Documentation and the Discussion sections of the criteria. Recipes must be included and those not in modern English should be translated to modern English. Each section has a heading which provides critical information for judging. The definition of a period source is material which was written in period or was written earlier than period, but can be documented as available in period. A source is period if it is accurately quoted (and the original reference is cited) in a secondary source. A source may be a recipe, journals describing foods eaten, letters, books on manners, etc. While sufficient information to support the points being made and provide the relevant historical and cultural background to the dish(es) is critical, concisely presented material indicates the entrant has understood the material well enough to avoid extraneous or tangential information. An entry must consist of four dishes. One of the dishes may be a beverage, but should not be an alcoholic beverage brewed or fermented by the entrant (to eliminate problems with Brewing vs. Cooking criteria). Entries with more than four dishes must specify which four are to be judged. Not only is each dish judged, but the combined effect of all. When dishes (documentation, discussion, etc.) differ markedly in quality, average the results of the dishes (and explain in judge's comments). The authenticity of a remove is judged both with regard to each dish as well as documentation that all dishes are from the same time period, season of the year, and region (or would have been available in the region specified).
DOCUMENTATION (0-4 points) This section addresses the scholarly aspect of the documentation. Look for information on the historical origins of the dish and how the modern recipe may differ from the period recipe. This may include any information which helps demonstrate an understanding of period cooking philosophy, choice of herbs, selection of ingredients, garnishing techniques, manner of service, etc. You should be able to see what research the cook has done into how the dish would have been prepared and presented in period.
- 0: No documentation beyond a title
- 1: Lists only modern recipes or modern recipes, but with some historical information provided.
- 2: Only post-period or undated sources used. Includes ethnic foods with undated sources (Ex:, "... this is an ancient recipe from Moravia.") OR lists documentation only from secondary sources.
- 3: Documentation from period sources quoted in secondary sources, OR uses a single primary source only, OR uses single primary and other secondary sources.
- 4: Documentation is largely/primarily from period sources. Secondary sources may be used for supplementary information beyond the recipe or its ingredients (Ex:, symbolism of dish, effects on bodily humors, eating customs of the country, methods of service), OR it is superlative documentation primarily from period sources (little additional useful information could have been added).
- 1: Mention of modern preparation techniques (Ex:, combine ingredients and bake until brown)
- 2: Good discussion of techniques, that were all modern (should provide a description of all cooking procedures used) OR a brief discussion of adaptation of period recipe to redacted form (requires period source or basis).
- 3: Discussion of adaptation of period recipe, reasons for ingredient and cooking technique selection.
- 4: Discussion of methods of adaptation, ingredient selection and techniques are clear enough that you feel you watched the dished prepared and understood every step of the logic in its preparation.
AUTHENTICITY (0-4 points)Determine how period the entry is based on the information supplied in documentation and discussion and/or on your own knowledge. For instance, scores of up to 2 may be given when there has been no documentation/discussion to support authenticity, but the judge recognizes the products as most probably authentic. There must be an original source(s) and redacted recipes to score a 4 in this section. The effects of special efforts to achieve authenticity of presentation (including the form of presentation, additional decoration, etc.) should be judged here. Special efforts in producing the dish (such as raising the meat, growing the herbs, etc.) are not judged here, but should be judged in complexity.
- 0: Entry blatantly modern
- 1: Modern dishes with ingredients all known in period
- 2: #1 plus dishes "feels period"
- 3: Dishes are period, with reasons for ingredient substitution given.
- 4: Dishes are authentic, any ingredient substitutions are period, preparation procedures approximate period procedures (but use of modern equipment should not be counted off).
COMPLEXITY (1-5 points)Consider here only the difficulty of the preparation of the dish. Judge the attempt, not the actual workmanship. Appropriate criteria to be considered here are: number and difficulty of steps, time involved, special ingredient preparation, etc. Are all appropriate criteria.
- 1: All dishes require no more than simple preparation techniques (boiling, mixing a few ingredients, etc.)
- 2: One dish is complex, with the remainder requiring no more than simple preparation techniques (#1).
- 3: Limited complexity: all dishes require combining a number of ingredients with each having a single assembly/cooking process
- 4: Moderate complexity: at least two dishes require more than one component which requires two or more different processes (Ex:, pie shell and filling), with the remainder meeting criteria #3
- 5: Highly complex: at least two dishes which require two different preparation components, both of which require very skilled cooking abilities, with the remainder of the dishes meeting criteria #3
WORKMANSHIP (1-5 points) Workmanship is the quality of the job. It is judged on excellence alone. It should be possible for a set of fairly simple, very modern dishes which are delicious and look and smell great should be able to obtain ALL possible points in the category. If the dishes are ones containing tastes/textures you don't care for, rate each dish against others of that type (is the veggie dish substantially less horrible than most veggie dishes). If one or more dishes are an attempt to recreate a period taste and that taste is documented by period sources, give credit for that attempt, even if it is not to your taste.
Rate the dishes on Appearance, Aroma, Flavor and Texture as follows. Total the points from all 4 categories, then divide by 4. (Round to half-point or full point.)
Appearance
- 0: None of the dishes look appealing.
- 1: Only one of the dishes looks appealing.
- 2: Some of the dishes look appealing.
- 3: All of the dishes look appealing.
- 4: Dishes look appealing and most of it is interesting.
- 5: Looks good, dishes complement each other. I want it.
- 0: Aroma from all the dishes offends the senses.
- 1: Aroma from 1 or 2 of the dishes offends the senses.
- 2: Aroma from all the dishes detracts (but does not offend).
- 3: Aroma from 1 or 2 of the dishes detracts (but does not offend).
- 4: Nice or appropriate aroma for all dishes.
- 0: Flavor from all the dishes offends the palate.
- 1: Flavor from 2 or 3 of the dishes offends the palate.
- 3: Flavor from 1 of the dishes offends the palate.
- 4: All the dishes taste okay (passable).
- 5: Some dishes taste okay, others taste pleasant (better than okay).
- 6: All the dishes taste pleasant.
- 7: Some dishes taste pleasant, other taste delicious (better than pleasant).
- 8: All the dishes taste delicious.
- 0: Texture not right for any of the dishes.
- 1: Texture not right for 2 or more dishes.
- 2: Texture not right for one dish.
- 3: Texture appropriate for all dishes.
- 4: Texture excellent for all dishes.
Evaluate the work as a whole. NOTE: This category is subjective; however, the judge should take into account prior category scores, aesthetic appeal, and other such items not previously addressed. Rate the dishes, individually and as a whole.
NOTE: Extra points should be given for a special effort to display or present the dishes.
NOTE: More documentation is required for Cooking entries than other categories because the written information is used for judging both in the Documentation and the Discussion sections of the criteria. Recipes must be included and those not in modern English should be translated to modern English. Each section has a heading which provides critical information for judging. The definition of a period source is material which was written in period or was written earlier than period, but can be documented as available in period. A source is period if it is accurately quoted (and the original reference is cited) in a secondary source. A source may be a recipe, journals describing foods eaten, letters, books on manners, etc. While sufficient information to support the points being made and provide the relevant historical and cultural background to the dish(es) is critical, concisely presented material indicates the entrant has understood the material well enough to avoid extraneous or tangential information. An entry must consist of four dishes. One of the dishes may be a beverage, but should not be an alcoholic beverage brewed or fermented by the entrant (to eliminate problems with Brewing vs. Cooking criteria). Entries with more than four dishes must specify which four are to be judged. Not only is each dish judged, but the combined effect of all. When dishes (documentation, discussion, etc.) differ markedly in quality, average the results of the dishes (and explain in judge's comments). The authenticity of a remove is judged both with regard to each dish as well as documentation that all dishes are from the same time period, season of the year, and region (or would have been available in the region specified).
DOCUMENTATION (0-4 points) This section addresses the scholarly aspect of the documentation. Look for information on the historical origins of the dish and how the modern recipe may differ from the period recipe. This may include any information which helps demonstrate an understanding of period cooking philosophy, choice of herbs, selection of ingredients, garnishing techniques, manner of service, etc. You should be able to see what research the cook has done into how the dish would have been prepared and presented in period.
- 0: No documentation beyond a title
- 1: Lists only modern recipes or modern recipes, but with some historical information provided.
- 2: Only post-period or undated sources used. Includes ethnic foods with undated sources (Ex:, "... this is an ancient recipe from Moravia.") OR lists documentation only from secondary sources.
- 3: Documentation from period sources quoted in secondary sources, OR uses a single primary source only, OR uses single primary and other secondary sources.
- 4: Documentation is largely/primarily from period sources. Secondary sources may be used for supplementary information beyond the recipe or its ingredients (Ex:, symbolism of dish, effects on bodily humors, eating customs of the country, methods of service), OR it is superlative documentation primarily from period sources (little additional useful information could have been added).
- 0: No statement of cooking procedures
- 1: Mention of modern preparation techniques (Ex:, combine ingredients and bake until brown)
- 2: Good discussion of techniques, that were all modern (should provide a description of all cooking procedures used) OR a brief discussion of adaptation of period recipe to redacted form (requires period source or basis).
- 3: Discussion of adaptation of period recipe, reasons for ingredient and cooking technique selection.
- 4: Discussion of methods of adaptation, ingredient selection and techniques are clear enough that you feel you watched the dished prepared and understood every step of the logic in its preparation.
AUTHENTICITY (0-4 points)Determine how period the entry is based on the information supplied in documentation and discussion and/or on your own knowledge. For instance, scores of up to 2 may be given when there has been no documentation/discussion to support authenticity, but the judge recognizes the products as most probably authentic. There must be an original source(s) and redacted recipes to score a 4 in this section. The effects of special efforts to achieve authenticity of presentation (including the form of presentation, additional decoration, etc.) should be judged here. Special efforts in producing the dish (such as raising the meat, growing the herbs, etc.) are not judged here, but should be judged in complexity.
- 0: Entry blatantly modern
- 1: Modern dishes with ingredients all known in period
- 2: #1 plus dishes "feels period"
- 3: Dishes are period, with reasons for ingredient substitution given.
- 4: Dishes are authentic, any ingredient substitutions are period, preparation procedures approximate period procedures (but use of modern equipment should not be counted off).
COMPLEXITY (0-6 points)Consider here only the difficulty of the preparation of the dish. Judge the attempt, not the actual workmanship. Appropriate criteria to be considered here are: number and difficulty of steps, time involved, special ingredient preparation, etc. Are all appropriate criteria.
- 0: Little or no preparation required (Ex:, a sliced piece of fruit).
- 1: All dishes require no more than simple preparation techniques (boiling, mixing a few ingredients, etc.)
- 2: One dish is complex, with the remainder requiring no more than simple preparation techniques (#1).
- 3: Limited complexity: all dishes require combining a number of ingredients with each having a single assembly/cooking process
- 4: Moderate complexity: at least two dishes require more than one component which requires two or more different processes (Ex:, pie shell and filling), with the remainder meeting criteria #3
- 5: Highly complex: at least two dishes which require two different preparation components, both of which require very skilled cooking abilities, with the remainder of the dishes meeting criteria #3
- 6: #5 plus very difficult decoration, special ingredient preparation, etc.
WORKMANSHIP (0-6 points)Workmanship is the quality of the job. It is judged on excellence alone. It should be possible for a set of fairly simple, very modern dishes which are delicious and look and smell great should be able to obtain ALL possible points in the category. If the dishes are ones containing tastes/textures you don't care for, rate each dish against others of that type (is the veggie dish substantially less horrible than most veggie dishes). If one or more dishes are an attempt to recreate a period taste and that taste is documented by period sources, give credit for that attempt, even if it is not to your taste. Rate the dishes on Appearance, Aroma, Flavor and Texture as follows. Total the points from all 4 categories, then divide by 4. (Round to half-point or full point.)
Appearance
- 0: None of the dishes look appealing.
- 1: Only one of the dishes looks appealing.
- 2: Some of the dishes look appealing.
- 3: All of the dishes look appealing.
- 4: Dishes look appealing and most of it is interesting.
- 5: Looks good, dishes complement each other. I want it.
- 6: From the looks of the dishes together, I'd attack head table to get to it.
- 0: Aroma from all the dishes offends the senses.
- 1: Aroma from 1 or 2 of the dishes offends the senses.
- 2: Aroma from all the dishes detracts (but does not offend).
- 3: Aroma from 1 or 2 of the dishes detracts (but does not offend).
- 4: Nice or appropriate aroma for all dishes.
- 5: Combinations of aromas are wonderful.
- 0: Flavor offends the palate.
- 1: Flavor from all the dishes offends the palate.
- 2: Flavor from 2 or 3 of the dishes offends the palate.
- 3: Flavor from 1 of the dishes offends the palate.
- 4: All the dishes taste okay (passable).
- 5: Some dishes taste okay, others taste pleasant (better than okay).
- 6: All the dishes taste pleasant.
- 7: Some dishes taste pleasant, other taste delicious (better than pleasant).
- 8: All the dishes taste delicious.
- 9: The combination of dishes enhances the flavor of some of the dishes.
- 10: The combination of dishes enhances the flavor of all the dishes.
- 0: Texture not right for any of the dishes.
- 1: Texture not right for 2 or more dishes.
- 2: Texture not right for one dish.
- 3: Texture appropriate for all dishes.
- 4: Texture excellent for all dishes.
Evaluate the work as a whole. NOTE: This category is subjective; however, the judge should take into account prior category scores, aesthetic appeal, and other such items not previously addressed. Rate the dishes, individually and as a whole.NOTE: Extra points should be given for a special effort to display or present the dishes.