SC - Period cookshop at Pennsic?

Wed Aug 30 11:11:13 PDT 2000

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At 6:18 PM +0200 8/30/00, Cindy M. Renfrow wrote:
><snip>
>>Here is a suggestion: Come up with an adequate lunch and dinner menu
>>for the cookshop entirely from the 13th-15th c. French/English
>>corpus. It should be not too exotic for the customers, exotic enough
>>to make the point that medieval food is an interesting cuisine, easy
>>to make, not too expensive, varied enough so most people will find
>>something they like.
>>
>>Ditto using the 13-15th c. Islamic sources.
>>--
>>David/Cariadoc
>>http://www.daviddfriedman.com/
>
>
>O.K.  But tell us what equipment we'll have to work with first, and how
>many people we'll have to man this imaginary kitchen.  That should make a
>big difference in the planned menus.

The equipment is whatever portable cooking equipment can be easily 
rented. My guess is that that includes stovetops using bottled gas, 
ovens ditto, and microwaves.

The staff is as few as possible, given what you are trying to do. Say 
two cooks and an assistant?

No breakfast, just lunch and dinner.

=46or example:

Lunch: 1. (V) Ember Day Tart, Losyns
2. Cold Sage Chicken, Bread
3. Stwed Mutton on a trencher

Dinner: 1: Fylettes in Galantine, Caboges, Cryspes, Bread
2: Lange Wortys de Chare, Cretonn=E9e of New Peas, Losynge Fries
3.(V) Makke, Rapes in Potage [or Carrots or Parsnips], Bread, Lente Frytoure=
s

Always available: Gingerbrede, water, ...?

This may be a wider range of alternatives than you need, and you 
probably want to allow some mix and match rather than having three 
alternative mens. Mostly I was looking for low labor things that i 
thought many people would like. They are all in the Miscellany, all 
from the 13th-15th c. English/French cuisine.

What about a name for the establishment? Does anyone know if there 
were named cookshops in period?
- -- 
David/Cariadoc
http://www.daviddfriedman.com/
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 --></style><title>Re: SC - Period cookshop at
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<div>At 6:18 PM +0200 8/30/00, Cindy M. Renfrow wrote:</div>
<blockquote type=3D"cite" cite><snip><br>
>Here is a suggestion: Come up with an adequate lunch and dinner
menu<br>
>for the cookshop entirely from the 13th-15th c. French/English<br>
>corpus. It should be not too exotic for the customers, exotic
enough<br>
>to make the point that medieval food is an interesting cuisine,
easy<br>
>to make, not too expensive, varied enough so most people will
find<br>
>something they like.<br>
><br>
>Ditto using the 13-15th c. Islamic sources.<br>
>--<br>
>David/Cariadoc<br>
>http://www.daviddfriedman.com/<br>
<br>
<br>
O.K.  But tell us what equipment we'll have to work with first,
and how<br>
many people we'll have to man this imaginary kitchen.  That
should make a</blockquote>
<blockquote type=3D"cite" cite>big difference in the planned
menus.</blockquote>
<div><br></div>
<div>The equipment is whatever portable cooking equipment can be
easily rented. My guess is that that includes stovetops using bottled
gas, ovens ditto, and microwaves.</div>
<div><br></div>
<div>The staff is as few as possible, given what you are trying to
do. Say two cooks and an assistant?</div>
<div><br></div>
<div>No breakfast, just lunch and dinner.</div>
<div><br></div>
<div>For example:</div>
<div><br></div>
<div>Lunch: 1. (V) Ember Day Tart,<font color=3D"#000000">
Losyns</font></div>
<div>2. Cold Sage Chicken, Bread</div>
<div>3.<font color=3D"#000000"> Stwed Mutton</font> on a trencher</div>
<div><br></div>
<div>Dinner: 1: Fylettes in Galantine, Caboges, Cryspes, Bread</div>
<div>2:<font color=3D"#000000"> Lange Wortys de Chare</font>,<font
color=3D"#000000"> Cretonn=E9e of New Peas</font>, Losynge Fries</div>
<div>3.(V)<font color=3D"#000000"> Makke</font>,<font color=3D"#000000">
Rapes in Potage [or Carrots or Parsnips], Bread, Lente
=46rytoures</font></div>
<div><font color=3D"#000000"><br></font></div>
<div><font color=3D"#000000">Always available: Gingerbrede, water,
=2E..?</font></div>
<div><font color=3D"#000000"><br></font></div>
<div><font color=3D"#000000">This may be a wider range of alternatives
than you need, and you probably want to allow some mix and match
rather than having three alternative mens. Mostly I was looking for
low labor things that i thought many people would like. They are all
in the Miscellany, all from the 13th-15th c. English/French
cuisine.</font></div>
<div><font color=3D"#000000"><br></font></div>
<div><font color=3D"#000000">What about a name for the establishment?
Does anyone know if there were named cookshops in period?</font></div>

<div>-- <br>
David/Cariadoc<br>
http://www.daviddfriedman.com/</div>
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