Swearing in the competitors
This past weekend was Avacal’s Kingdom A&S Championship and The University of Avacal. It’s the first time the Championship has been done at its own event, and based on how many people I saw there, the event was a massive success. There were a ton of classes in 12 tracks, an A&S display area, and of course the Kingdom Arts & Sciences Championship.
Champion of Arts and Sciences
There were two full entrants for the Championship, Her Ladyship Niesa Abdelmessah, and myself. It’s a difficult and stressful competition, but at the end, I felt very accomplished just for getting through the creation, documentation, display, presentation, and questioning. HL Niessa had an amazing display, and entered bone carving and hide tanning and I am in awe of her skills in that area. I entered a research paper on the history of bacon, and a beef stew that could have been prepared on board a Tudor naval ship. At court that evening it was announced that I had won both the highest single entry and the championship, and I swore fealty to Their Royal Majesties Kvigr Ivarsson and Svava Suanhuita.
I never have a problem getting rid of the leftovers
Here are links to my documentation:
Pre 17th Century Bacon PDF: Pre-17c Bacon
Stew On Board Ship PDF: Stew on Ship
The rest of the post is fairly photo heavy.
Just walking around the displays was awesome, and the other entrant especially had an amazing display.
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- HL Niesa’s display
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- There were some amazing A&S displays there
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- I love listening to people geeking out about their stuff. I nearly took her up on her offer of using the burn salve after frying the bacon.
Some photos of my entries:
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- My display for my two entries
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- Stew cooking away
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- Layout of my stew display, that grey bowl is a 3d printed scale model of the Mary Rose’s cauldron
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- Close up of ingredients
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- Salted beef
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- Layout of the bacon display
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- Frying bacon in butter
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- An experiment in slicing some bacon off before soaking, it wasn’t as good as the slices that had been soaked before slicing
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- Cured bacon, cured and then soaked bacon, and cured, soaked, and fried bacon
Some shots of my family at the event:
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- My wife, HL Kayeligh, without whom this wouldn’t have happened
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- Relaxing between presentations with my son
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- Hanging out at the castle
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- My son and I in our matching court garb
Swearing the oath of fealty and receiving the regalia of the champion.
I think the cloak looks nice with my court garb
7 Comments
Deloris Booker · April 9, 2018 at 2:47 pm
Congratulations! — Aldreada
Tomas de Courcy · April 9, 2018 at 2:49 pm
Thank you.
K Arney · April 12, 2018 at 7:37 pm
Your paper could be a doctoral dissertation. Well done!
Tomas de Courcy · April 13, 2018 at 9:42 am
Well, it’s about a hundred pages short 😉 Maybe it will be a journal article at some point.
Generic Meat Pie – Tomas de Courcy · August 3, 2018 at 2:01 pm
[…] general concept of a meat pie in 16th Century England followed a set process, similar to how the stews […]
Medieval Bacon – Tomas de Courcy · October 11, 2018 at 2:42 pm
[…] Update April 2018: I went back and reworked the entirety of this for Kingdom A&S. You can see the documentation here:Pre-17c Bacon and photos here. […]
A Meal Onboard Ship in the 16th Century – A Baker's Peel Vert · January 24, 2019 at 4:17 pm
[…] Update April 2018: I went back and reworked the entirety of this entry for Kingdom A&S. You can see the documentation here:Stew on Ship and photos here. […]
Comments are closed.