Re: (Rathe short) Actual Medieval Stuff according to the History ???Channel...

am05@xxxxxxxxxxx wrote:
On Sep 27, 12:50 pm, Larry Swain <gi...@xxxxxxxxxx> wrote:

a...@xxxxxxxxxxx wrote:

On Sep 26, 9:29 pm, Paul J Gans <g...@xxxxxxxxx> wrote:

a...@xxxxxxxxxxx wrote:

On Sep 25, 9:07 pm, Paul J Gans <g...@xxxxxxxxx> wrote:

a...@xxxxxxxxxxx wrote:

On Sep 24, 12:26 pm, Paul J Gans <g...@xxxxxxxxx> wrote:

Larry Swain <gi...@xxxxxxxxxx> wrote:

Paul J Gans wrote:

a...@xxxxxxxxxxx wrote:

On Sep 23, 12:50 pm, Paul J Gans <g...@xxxxxxxxx> wrote:

Speaking about things medieval:

Day or two ago I bumped into History Channel's (or perhaps it was
Military History Channel) program on (surprise, surprise) Knights
Templars. Unfortunately, I switched to this channel somewhere in the
middle and had to turn TV off before program ended so I probably
missed quite a few 'jewels' but what I did see was, errrr....
'interesting':

According to the authors, some of the KT's (besides those who decided
to keep operating in Portugal under the different name) settled in
Switzerland because (a) they were bankers and (b) terrain was fitting
for their fighting style. As a result, the early victories of the
cantons against the Austrians were due to the KT's.

Of course, it is quite possible that I missed explanations on what was
common tactics-wise between Swiss pikemen and the mounted KT's or how
come that these Templars had been manifestly dormant for 3 plus
centuries before launching Swiss banking industry (I was under
impression that it was started mostly by the French Hugenots somewhere
in the late XVII but who am I to argue?)...

:-)

I know a number of medieval historians who have been paid to be
"talking heads" on such shows. One thing I learned is that
they film *hours* of interviews with the historians -- and then
use about 10 minutes, broken up, of what *they* chose to use.

The result has actually shamed some of the historians. On the
other hand, one can seriously increase one's salary by doing
such shows. Capitalism rules!

The upshot is that the important thing on such shows is who
the producers are, who the director is, and who paid the bills.

Beyond that, books are more important.

Yes, I confirm this. There have been a number of conversations at
conferences and on elists about this very thing that Paul mentions. If
you sign on to do one of these programs, you have absolutely no say or
control of the program, what they air, even of what they decide to use
of the interview of yourself.......

But they do fly you out to the location, house and feed you
well, and pay a fair bit too...

It sounds like you are a little bit envious. :-)

I've been told of the menus at some of the restaurants
visited...

Paul, when it comes to THIS subject, you have my full and undivided
attention: please share all relevant information.

Hey, I've not been a talking head. My personal information is
zero on this subject.

Who wrote "I've been told of the menus at some of the restaurants
visited..." ? Hearsay would do just fine by me. :-)

Why, the finest of T-bone steaks, cut from a grass fed cow and aged in a
cooler for months until a nice mold begins to develop, scraped off and
grilled over an apple wood flame seasoned with sea salt, cracked black
pepper, and 2.5 dashes of paprika, served with topping of bleu cheese
from France, sauteed, crushed garlic and mushrooms accompanied on the
side by asparagus, harvested just that morning, sauteed in butter and
sea salt topped with a light covering of hollandaise, and signature
whipped potatoes made with double cream, butter, salt and fresh ground
pepper and a mixture of Idaho Reds and Yukon potatoes topped with a
small pat of butter and a sprig of fresh parsley. I don't recall the
wine's name, but it was a mixture of Cab Sauvignon, Merlot, and Cab
Franc, excellent accompaniment to dinner. It flowed like water. Dessert
was a Heath Bar cheesecake that melted in your mouth with a lovely,
smooth Italian roast coffee; washed down with Balvenie 1974 Scotch
whiskey as a fitting conclusion.

Oh wait....that was my lunch....-


Thanks for the valuable factual information.

It shows, among other things that the person involved:

1. Is conservative if not in his political views than at least in his
food.

Sometimes. Fact is, I made it all up, but it sounds pretty good, doesn't it?

2. Has an obvious tendency toward alcoholism (a lot of wine with
whiskey _after_).

Meh. Its a fancy, expensive meal held by TV people. My brief experience with TV people is that they like to eat well, unless you've fallen in with a bunch of truly left, vegetarians.

3. Not very inventive. Well, one can argue that the academics should
stick to the traditions and proven theories so what I said is not to
be taken as a criticism.

Really? I thought it was pretty good myself....

4. Can plan few steps ahead: described food should contribute to the
counsumer's waistline and heavily-built academic looks much more
trustworthy (Paul being a great example) than a thin variety of the
same breed.
5. Likes to hibernate for few hours after his lunch (staying awake
would be a challenge).

Such a lunch should be a several hour affair.

6. Not one of the healthy food fanatics: the menue totally lacks any
fresh vegetables or fruits.

Asparagus, picked that morning? Last I checked that's pretty fresh and a vegetable.

7. Obviously is being paid too much and not overburdened with a tight
work schedule.

:-)

You did ask for a TV style wining and dining experience. I'd say most TV people are paid too much, and depending what is being taped, have long work schedules if you're crew, but if you're not crew, you have to be on set, but don't work that much. The catering bill on site is enormous and a great deal of food typically goes to waste as well as to waist. Whether anything like the meal I described, well not usually catered, but not uncommon for show biz types. In fact, the version I described was had at a restaurant in a House of Blues, down the street about a block from two of the local television skyscrapers.
.

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