SC - Period cookshop at Pennsic?

[Catherine Deville]

My inclination would be to have one individual or a small group who 
knew each other and could work with each other run the shop. They 
might get others to lend them money if they didn't have enough. The 
rest of the people working the shop would either get paid wages or be 
volunteers who would get a share of the profit if there were any--but 
would realize that there might not be.

Presumably they would rent a large tent, borrow or rent stoves and 
pots and tables and chairs. If it worked, the shop could then start 
building up its own collection of such assets.

I don't know what the relevant laws in Pennsylvania are.

At 9:21 AM -0400 8/25/00, Elaine Koogler wrote:
>Interesting idea.  I suspect it might appeal to a lot of people, and, if it
>earned a good enough following, might wean some otherwise doubting 
>Thomases into
>trying period foods!
>
>My questions would have to do with logistics, for the most part:
>     1.  Who would do the cooking?  Would a group of people share in 
>the cooking
>and running of the booth?
>     2.  Who would provide the "front money" for the food?
>     3.  Where would the equipment for such a venture come from?
>     4.  What would happen to the profits, if any?
>     5.  What about Pennsylvania food laws?  I know that to do something like
>this in Maryland, each cook would have to be licensed by the state, 
>as would the
>establishment.
>
>Kiri
>
>david friedman wrote:
>
>  > At 9:59 AM -0500 8/24/00, Michael F. Gunter wrote, in the thread "Re:
>  > SC - Harry Potter":
>  >
>  > >Now onto other subjects, Duke Cariadoc were you still wanting to
>  > >bring up that topic we discussed at the Cook's potluck?
>  >
>  > Implying that he assumed I was reading a thread devoted to Harry
>  > Potter. As it happens, I wasn't--the list has gotten too big for me
>  > to read all of it--but Elizabeth was.
>  >
>  > The topic we were discussing was the possibility of adding to the
>  > food court a cookshop serving period food. Such an institution
>  > existed long ago (before there was a food court)--The Sated Tyger,
>  > which not only provided period food but cooked it over a fire and in
>  > period ovens, built on site. But in recent years the closest was
>  > Marion of Edwinstowe's cookshop (she was also one of people behind
>  > the Sated Tyger), which sold period and periodoid baked goods--and
>  > has also now disappeared.
>  >
>  > I am assuming, for the moment, a more modest project than the
>  > Tyger--a cookshop using modern cooking equipment to produce period
>  > food for sale.Some obvious questions are:
>  >
>  > Is there a market for it--are there a substantial number of people
>  > who would eat period food if it were available? My guess is that the
>  > answer is "yes," provided that a reasonable fraction of the dishes
>  > were chosen to appeal to mass tastes, but I don't really know.
>  >
>  > How hard would it be to do, and is there anyone on the list
>  > interested in doing it?
>  >
>  > How should such a project be run? Should it limit itself to one
>  > cuisine (presumably the Anglo-French 13th-15th c, which is the
>  > closest we have to "generic medieval") or serve a selection of
>  > dishes, or perhaps have different centuries or different cuisines on
>  > different days? What are dishes that would be easy and not too
>  > expensive to make and would appeal to a lotof people? Some of my
>  > suggestions include:
>  >
>  > Caboges (Two Fifteenth Century)
>  > Ember Day Tart
>  > Potage of Meat (Platina)
>  > Tabahaja (I'm thinking of the one that's fried meat in a sauce of
>  > murri and honey)
>  > Bourbelier de Sanglier (for the meat lovers)
>  > Crispes
>  >
>  > One possibility would be a cookshop that was open to the general
>  > public most of the time, but could also be hired to do a specific
>  > meal for a group.
>  >
>  > Comments? Suggestions?
>  >
>  > David/Cariadoc
>  > http://www.daviddfriedman.com/
>  > 
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David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.daviddfriedman.com/