Re food preparation, my recollection is that it depends on local
interpretation by Environmental Health Officers - but I don't know where
that information came from. Tasting probably makes all the difference to the
regs. I would also be interested in any feedback on this (no pun intended!)
Peter Clarke
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----- Original Message -----
From: "Robin Clutterbuck" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Friday, May 18, 2001 3:44 PM
Subject: Cooking and singing!
> No this isn't a Friday afternooner . . .
>
> I'm currently working with Torquay Museum where their 19th century 'Devon
> Farmhouse Collection' will shortly be opening after an HLF-funded
> re-display. Two interpretive ideas are exercising my brain and I wondered
> if anyone has any advice or experience which might help:
>
> 1. There will be a workspace where cooking demonstrations / tasting etc.
are
> planned. Where can I find the health and safety guidelines about the
extent
> to which the public can be involved in this, and what can/can't the
> demonstrator do? I beleive that such events have been halted in most U.S.
> live interpretation centres (e.g. Plimoth Plantation) due to H/S
> restrictions. What about the U.K.?
>
> 2. Folksinging is less hazardous (to some . . ). Here it's authenticity
I'm
> after. Amongst the re-enactment groups, are there any that do folk events
> with 'authentic' instruments? We have a few Devon songs as part of the
> collection, but would need a wider range to lay on a formal event and
build
> up a body of experience for regular performances.
>
> Many thanks
>
> Robin Clutterbuck
>
> White Rook Projects
> The Castle
> Seymour Road
> Newton Abbot
> Devon TQ12 2PU
> U.K.
>
> (0) 1626 333144
>
>
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