DOCUMENTATION (0-4 points) Minimum of a 3" x 5" card. Give up to 1 point for each element present:
- Time Period and Place or Country of Origin for entry.
- Recipe or descriptive identification of entry and its intended use in period and list of herb sources for ingredients used, in order to identify potential toxins or allergens.
- List herbs used with accurate identification of each to Family level by at least common name, and to Species by common name(s). Identifications may be done by a consultant, who should be named and given due credit.
- Reference citation: at least 1 published reference.
AUTHENTICITY (0-4 points)Give up to 1 point for each element, as applicable::
- Attempted use of period ingredients, both herbal and non-herbal.
- Attempted use of period recipe(s), methods, or tools, to produce a project that gives a good impression of being period.
- Attempted period-looking presentation (no plastic dishes or bags).
- Most of herbal ingredients really are period and documentation gives some indication of attempt to attain authenticity.
COMPLEXITY (1-5 points) Rank the ambition of the entry, not the workmanship, on a scale of 1 - 5 based on the following:
- Acquisition of herbs: bought at the grocery store, ready to use; picked from someone else's garden; foraged from the wild (where was it growing? who identified it?); grew own plants.
- Difficulty of processes and methods; number of steps; time required (active or just waiting).
- Number of herbal and other ingredients involved and relative proportion of herbs to non-herbal components.
- Amount of time and effort invested (consider research and learning time in addition to that actually spent in working with the herbs.
WORKMANSHIP (1-5 points) Rank the success of the entry on a scale of 1-5 based on the following:
- How well will the entry serve its stated function?
- Are Herbs fresh, fragrant, flavorful, colorful, appropriate to use?
- Are Herbs ACCURATELY IDENTIFIED?
- Are ingredients appropriately combined, harmonious, compatible?
- Is the presentation effective?
CREATIVITY (1-6 points)Give score based on the following:
- 1:Simple preparation from a modern source.
- 2:A less common herb selection or application, but still close to a modern source.
- 3:Used more than one original change, such as substituting 1 or 2 ingredients or combining 2 sets of period processing.
- 4:Fairly extensive adaptation of a period recipe, with explanation why, or adaptation of a modern recipe to make it seem period.
- 5:Some attempt at applying period logic to devising an original product.
- 6:Successful integration of ideas from several different sources, or an original interpretation of period rationale (such as application of both practical and superstitious belief systems to mixing a moth-repellent sachet)
QUALITY (1-6 points)
Evaluate the work as a whole. NOTE: This category is subjective; however, the judge should take into account prior category scores, aesthetic appeal, presentation, intuitive response, and other such items not previously addressed.
DOCUMENTATION (0-4 points) Give up to 1 point for each element present:
- Time Period and Place or Country of Origin and/or Use in Period for entry.
- Description of entry, discussion of how it was used in period.
- Recipe or list of ingredients and methods; must state source of all herbal (i.e. plant-derived) items used in order to identify potential toxins or allergens.
- List all plants correctly to Family level by either common or scientific name, to Genus by scientific name, and to Species by common name(s). Identifications may be done by a consultant, who should be named and given due credit.
- Reference citations: 2 or more references, at least 1 a period source.
AUTHENTICITY (0-4 points) Give up to 1 point for each element, as applicable:
- Use of period ingredients, both herbal and non-herbal; documentation supports availability of ingredients used in stated time and place.
- Use of period recipe(s), methods, tools, and some period reference.
- Attempt at period-looking presentation (no plastic dishes or bags)
- Explanation of reasons or rationale for substituting modern approach or ingredients (such as allergy, toxicity or unavailability). Description of how period beliefs differed from modern knowledge, if appropriate to entry.
COMPLEXITY (1-5 points) Rank the ambition of the entry, not the workmanship, on a scale of 1 - 5 based on the following:
- Acquisition of herbs: purchased ready to use; picked from someone else's garden or purchased in unprocessed form; gathered from wild plants (where was it growing? who identified it?); grew own plants (identify types of pesticides used, if any).
- Difficulty of processes and methods; number of steps; time required including research and experimentation (active or just waiting for fermentation or ageing?).
- Number of herbal ingredients involved and relative difficulty of handling (are they all in same form? if not, how different?).
- Number of non-herbal ingredients and proportion of herbal (or other plant-derived ingredients) in relation to non-herbal components.
WORKMANSHIP (1-5 points) Rank the success of the entry on a scale of 1-5 based on the following:
- Are Herbs fresh, fragrant, flavorful, colorful, appropriate to use?
- Are Herbs ACCURATELY IDENTIFIED?
- Are ingredients appropriately combined, harmonious, compatible?
- Is the presentation effective?
- How well will the entry serve its stated function?
CREATIVITY (1-4 points) Give score based on the following:
- 1:Simple preparation from a modern source.
- 2:Has used more than one source for devising project, but other than minor changes, such as substituting 1 or 2 ingredients or combining 2 sets of period processing, project is by the book.
- 3:Some attempt at applying period logic to devising an original product.
- 4:Successful integration of ideas from several different sources, or an original interpretation of period rationale (such as application of both practical and superstitious belief systems to mixing a moth-repellant sachet).
QUALITY (1-8 points) )
Evaluate the work as a whole. NOTE: This category is subjective; however, the judge should take into account prior category scores, aesthetic appeal, presentation, intuitive response, and other such items not previously addressed.
DOCUMENTATION (0-4 points)Give up to 1 point for each element present:
- Time Period and Place or Country of Origin; Use in Period for entry; and Description of entry: discussion of how it was used in period.
- Recipe or list of ingredients and methods; must state sources of all herbal (i.e. plant-derived) items used in order to identify potential toxins or allergens.
- List all plants correctly to Family level by either common or scientific name, to Genus by scientific name, and to Species by common name(s). Identifications may be done by a consultant, who should be named and given due credit.
- Reference citations: 3 or more references, at least 2 from period sources. Discussion of the rationale and explanation of any substitutions or changes from period recipe(s).
AUTHENTICITY (0-4 points) Give up to 1 point for each element, as applicable:
- Use of period ingredients, both herbal and non-herbal; documentation supports availability of ingredients used in stated time and place.
- Use of period recipe(s), methods, tools, and period reference.
- Period-looking presentation (no plastic dishes or bags).
- Explanation of reasons or rationale for substituting modern approach or ingredients (such as allergy, toxicity or unavailability). Description of how period beliefs differed from modern knowledge, if appropriate to entry.
COMPLEXITY (0-6 points)Rank the ambition of the entry, not the workmanship, on a scale of 0-6 based on the following:
- Acquisition of herbs: purchased ready to use; picked from someone else's garden or purchased in unprocessed form; gathered from wild plants (where was it growing? who identified it?); grew own plants (identify types of pesticides used, if any).
- Difficulty of processes and methods; number of steps; time required including research and experimentation (active or just waiting for fermentation or ageing?).
- Number of herbal ingredients involved and relative difficulty of handling (are they all in same form? if not, how different?).
- Number of non-herbal ingredients and proportion of herbal (or other plant-derived ingredients) in relation to non-herbal components.
WORKMANSHIP (0-6 points) Rank the success of the entry on a scale from 0-6 based on the following:
- How well will the entry serve its stated function?
- Are Herbs fresh, fragrant, flavorful, colorful, appropriate to use?
- Are Herbs ACCURATELY IDENTIFIED?
- Are ingredients appropriately combined, harmonious, compatible?
- Is the presentation effective?
CREATIVITY (0-4 points)
- 1:Exact copy of a period project or recipe.
- 2:Has used more than one source for devising project.
- 3:Applied period logic to devising an original product.
- 4:Successful integration of ideas from several different sources, or an original interpretation of period rationale (such as application of both practical and superstitious belief systems to mixing a moth-repellant sachet).
QUALITY (0-6 points)
Evaluate the work as a whole. NOTE: This category is subjective; however, the judge should take into account prior category scores, aesthetic appeal, presentation, intuitive response, and other such items not previously addressed.