[Sca-cooks] Fw: [mk-cooks] 2nd Call for Teachers and Presenters: Cook's Symposium 2002

[Jennifer Conrad]

> Please feel free to forward this as needed...
>
>
> Call for Teachers and Presenters: Cook's Symposium 2002
>
> Date: Saturday, December 14, 2002
> Location: Metro-Detroit, Michigan (Barony of Roaring Wastes, Middle
Kingdom)
>
> The Barony of Roaring Wastes invites you to join cooks, researchers,
> farmers, herbalists, toolmakers, food aficionados, gourmands and
> interested bystanders travelling to metro-Detroit, Michigan to a
> Cook's Symposium  scheduled for December 14th, 2002. Normally held in
> the Shire of Starleaf Gate in Windsor, Ontario, Canada, this year's
> Symposium will be held across the US border in metro-Detroit.
>
> We would specifically like to invite you to present a class or
> exhibit at this year's Symposium. We are planning to have a a track
> of classes for attendees with little to no prior knowledge about
> particular subjects and a track for more in-depth and detailed
> coverage of topics, though not necessarily requiring extensive
> experience. Classes in both these tracks are typically 1 hour long,
> though some hands-on classes may run as long as 2 hours.
>
> To date, the following class subjects have been tentatively volunteered:
>
> Bread and Bread Making in the Middle Ages (possibly with tasting samples)
> English Printed Cookbooks
> Libro di cucina/Libro per cuoco: A Translation Project
> Period Table Manners
> Muscovy Ducks
> A Feast of Richard the II
>
> The expected cutoff date for finalizing the class list has been
> tentatively set for November 1st, 2002.
> Not sure what or  how you should teach? Previous classes have
> included presentations on feasts in the Middle Kingdom, humoral
> theory classes, hands-on classes working with marzipan, practice
> classes for menu writing, classes on cooking without modern
> conveniences, period sausage making, and restaurants in period China.
>
> Don't let your imagination stop there. Why not consider a sampling
> class of various version of particular recipes, or a class on spoon
> carving, making spice collections for various cultures, clay pot
> throwing, garden plant and tree care, herb identification, clothing
> for the medieval cook, hair-styling for the period and modern cook,
> mundane food safety regulations and guidelines, food served to
> celebrate death, famous cooks and what they wrote. The possibilities
> are truly endless.
>
> For additional information, for help deciding on a topic to teach,
> for gentle nudges and encouragement, or simply to volunteer, please
> contact
>
> Iasmin de Cordoba, iasmin at comcast.net
> 2002 Cook's Symposium Coordinator
> mka. Gaylin Walli (via telephone at 248-582-0533, EDST)
> From: Gaylin Walli <iasmin at comcast.net>
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