[Sca-cooks] Italian Renn. Food

[Seton1355 at aol.com]

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Where is KWAS being held and is there anyway for people who can't get there
to get class notes?
Phillipa


> I'm taking the class at KWAS.  That is one of the main reasons why I'll be
> at KWAS.
> As for how late period, my preference is 16th century, but I'm willing to go
> as far back at th 14th if I have to.
>
>