SC - questions
LrdRas@aol.com
LrdRas at aol.com
Fri Jun 16 17:54:08 PDT 2000
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
>
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