SC - Period cookshop at Pennsic?

[Elaine Koogler]

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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