SC - Brewing list

[Cindy Renfrow]

Hello!  There is a wonderful book  called "Banquetting Stuffe", which has
recipes (originals & worked out versions) plus descriptions of historic
'banquets' or dessert courses, & the fanciful rooms or buildings in which
they were held.  It's a great source for ideas.

>From the cover "To Elizabethan and Stuart diners the piece de resistance of
a meal was the 'banquet'; the fashionable and decorative dessert course.
Not only did the banquet inspire new recipes and literature, but it even
provided a new architectural genre, the banqueting-house. These papers from
the first Leeds Symposium on Food History and Traditions look at all
aspects of 'Banquetting Stuffe', examining the origins and early history of
the banquet, the recipe literature, and its social and architectural
setting."
Ed. by C. Anne Wilson, Edinburgh Univ. Press, 22 George Square, Edinburgh,
1986.  ISBN 0-7486-0282-8.

HTH,

Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.alcasoft.com/renfrow/


>Hi Folks,
>This was on the Society's Chroniclers email list where usually we discuss,
>printing, postage and white space.....
>
>Greetings all!
>
>I realize this is slightly off-topic, but as chroniclers seem to know
>a lot of people by virtue of their office, I thought I'd ask here for
>assistance.  (I'm also trying to avoid "mass" discussion such as that
>which would occur places like the Rialto and our kingdom list...too
>much of a good thing can be worse than none at all.)  :-)
>
>I am co-ordinating the events surrounding the BOD's first visit to
>Ealdormere  this summer, and one of the scheduled happenings is a
>dessert revel.  I've only ever been to one, quite some time ago, and
>my memory of it is slightly foggy.  I am therefore seeking the advice
>and assistance of gentles experienced in the organization of a dessert
>revel.  I would also welcome opinions on what makes a good dessert
>revel, and descriptions of some of the best ones that people have
>attended.
>
>If you or someone you know can help, and would be willing to
>correspond with me on the matter, please email me at
>lisacz at itlcircuits.com .  Thanks.
>
>In service,
>Marion
>
>
>--+---+---+---+---+---+---+---+---+---+---
>From: "Lisa Czudnochowsky" <lisacz at itlcircuits.com>
>
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