SC - questions

[LrdRas@aol.com]

Oh, fine, make me whine! I'm cross enough about never getting to go to
Pennsic, and now I have another reason to be crabby! <ggg>
Has anyone ever thought of collating/publishing/otherwise making
available class notes for those of us who can't make it to large events
so far away? (*sigh*)  Maybe if I quit my job and started walking
now....
Maire

alysk at ix.netcom.com wrote:
> 
> Here is a sketch of the current Pennsic cookery classes, for
> those planning to attend.
> 
> Class Name      SCAName SchedDate       SchedTime
> Are You Tired of Armoring Your Turnip?  Allison Poinvillars de Tours    Mon, 14 3:00 PM
> Breaking the Fast, or, What Did They Eat for Breakfast? Christianna MacGrain    Fri, 11 11:00 AM
> But Is It Period?  Substitutions in Period Recipes      Minowara Kiritsubo      Mon, 14 9:00 AM
> Cooking from Primary Sources    Cariadoc of the Bow     Sat, 12 2:00 PM
> Cooking from the Land of Spice  Nicholaa Halden Wed, 16 1:00 AM
> Cross-Cultural Culinary Humours Yang Liu, called "Willow"       Wed, 9  1:00 PM
> Cross-Cultural Culinary Humours Yang Liu, called "Willow"       Thu, 17 2:00 PM
> Curds and Whey the Viking Way   Catherine of Deva       Mon, 14 1:00 PM
> Decorative Foodstuffs   Aiden Elfeadur  Fri, 18 3:00 PM
> Feast-o-cratting Without a Kitchen      Mikael "Kael" McCue     Wed, 16 3:00 PM
> First Courses for Feasts        Allison Poinvillars de Tours    Sun, 13 2:00 PM
> Food and Cookery in Ancient and Medieval Japan  Solveig Throndardottir  Thu, 17 10:00 AM
> Food of Medieval Poland and Rus Jadwiga Zajaczkowa      Thu, 17 11:00 AM
> Frittering Around In the Kitchen        Allison Poinvillars de Tours    Tue, 15 2:00 PM
> Gelatin Dishes  Allison Poinvillars de Tours    Mon, 14 2:00 PM
> How to Choose a "Period" Cookbook       Brangwayna Morgan       Fri, 11 10:00 AM
> How to Choose a "Period" Cookbook       Brangwayna Morgan       Fri, 18 4:00 PM
> How to Plan and Cook a Feast    Morgan Cain     Thu, 17 12:00 PM
> It's Fun & Easy to Cook for 120 Acquaintances   Angeline di Aquila      Thu, 17 1:00 PM
> Known World Cooks' Potluck      Phlip   Tue, 15 5:00 PM
> Making Simple Bag Cheeses, and Cheese in Period Jakys the Cheesemonger  Mon, 14 12:00 PM
> Period Islamic Cooking  Cariadoc of the Bow     Mon, 14 4:00 PM
> Portion and Cost Control for Head Cooks Ragnar Ketilsson        Fri, 11 1:00 PM
> Quick and Easy Medieval Recipes Margaret Makafee        Sat, 12 5:00 PM
> Roman Cuisine and Dining        Rosemounde of Mercia    Tue, 15 9:00 AM
> Sixteenth-Century Italian Cooking       Basilius Phocas Fri, 18 10:00 AM
> Stone Soup and Shoestring Feasting      Ragnar Ketilsson        Thu, 17 12:00 PM
> Sugarpaste Basics       Wulfwen atte Belle      Mon, 14 10:00 AM
> Sumptuous Subtleties    Jacob Simon     Tue, 15 11:00 AM
> The Use of Spices in 14th- and 15th-Century Food        Aemilia Weymouth        Fri, 18 9:00 AM
> Thirsty?        Allison Poinvillars de Tours    Sun, 13 12:00 PM
> What Every Goode Maide Should Know of Cheese and Butter Emmanuelle de Chenonceaux       Mon, 14 10:00 AM
> What They Ate in Lent   Sadira bint Wassouf     Thu, 17 11:00 AM
> Pennsic Without a Cooler        Elizabeth of Dendermonde        Sat, 12 4:00 PM
>