SC - Planning an unusual feast (14th Cent Chinese)

[Elaine Koogler]

The feast looks really great!  If you'd like to share any of your redactions, that
would be great...we're going to be doing an "oriental" feast in September, so are
looking for whatever we can find.  I do have the reference you mention.

So far as the Soup is concerned, try Barnes and Noble.  They do have a few copies
of the 1995 edition and, according to Paul Buell (the primary translator), there
are few, if any differences between that and the edition being sold for $225.  The
price is still $125, which is still costly, but less by $100!

We will be working on redacting some of the Mongol recipes from that book and will
share what we develop with you, if you'd like!

Kiri

"Craig Jones." wrote:

> Folks,
>
> I was just putting together a few thoughts at lunch...
> I would really appreciate your opinions on this project.
> I plan on at least 2 year preparation time for this...
> Am I crazy, over-ambitious, or just stark raving looney?
>
> ------------------------------------------------------------------------------
> I've gotta work on several points for the feast plan below
>
> 1) Eating and serving habits
>
> There's more info in E Anderson's A Soup for the Qan I believe, but I cannot
> afford the US$225 price.  Any help finding me a cheaper copy would be
> appreciated?
>
> An uneducated guess is that perhaps a series of servers, moving dishes around
> "Yum Cha" style?  Logistics for this feast is a prob.  as well as the fact that
> I live 100mi inland, making seafood more expensive and rarer.
>
> 2) Appropriate order of the feast
>
> See point 1.  I took a rough guess below.
>
> 3) Working on acceptance in SCA Context
>
> Perhaps, a scenario would be a chinese chef cooking for the venetian court.
> The guests all eat chinese food, dressed in western garb with western hall
> deco.  Chinese entertainment perhaps too. (where on earth would I research
> this???)
>
> All recipes are from Ni Tsan's Cloud Forest Hall Rules for Eating and Drinking,
> translated by T Wang & E Anderson, published in Petits Propos Culinaires no.
> 60.
>
> ------------------------------------------------------------------------------
>
> Menu for Cloud Forest Hall Feast
> --------------------------------
>
> 1st Set  (lighter, more fiddly dishes)
>
>         Honeyed Stuffed Crabs           (Seafood)
>         Green Shrimp Rolls              (Seafood)
>         River Scallops                  (Seafood)
>         Yellow Bird Buns                (Fowl)
>         BBQ Pork                        (Pork)
>         Wheat Noodles in Broth          (Cereal w/- Fowl)
>         Pickled Ginger                  (Vegetable)
>         Cooked Radish                   (Vegetable)
>         Rice Wine                       (Alcohol)
>         Tangerine Flower Tea            (Hot Drink)
>
> 2nd Set  (heavier dishes)
>
>         Wine cooked Crabs               (Seafood)
>         Ark Shells (Cockles)            (Seafood)
>         Wonton in Broth                 (Any minced meat)
>         Quick-cooked meat stew          (Pork)
>         BBQ Goose                       (Fowl)
>         Cooked Wheat Gluten             (Cereal)
>         'Snow Temple' Vegetable         (Vegetable & Dairy)
>         Pickled Bamboo Shoots           (Vegetable)
>         Fragrant Citron Fry             (Sweet)
>         Mung Bean Wine                  (Alcohol)
>         Lotus Flower Tea                (Hot Drink)
>
> ------------------------------------------------------------------------------
>
> About 1/2 these I have prepared redactions for, a few I have actually
> attempted...
>
> Regards,
>
> Drake.
>
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> Engineering Services,      Phone: +61 2 6268 5099
> Air Services Australia.    Fax: +61 2 6268 5020
> ---------------------------------------------------------
> E-Mail: craig.jones at airservices.gov.au
> ---------------------------------------------------------
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