[Sca-cooks] Seeking Period Chinese Cuisine

[lilinah at earthlink.net]

In a private exchange of e-mail with Kiri (She wrote to me. Yes,
she's still out there, she's doing fine, she has a new job, she and
Phillip finally got married after 29 years of living together! and
they will be stepping down as Baron and Baroness this year), Kiri
mentioned someone somewhere easterly in the US named Gwyneth, she
thought, who had researched period Chinese food.

Does anyone know this lady and have contact info?

If you know her, you may freely pass my e-mail address along:
lilinah at earthlink.net

I'm planning a feast in September and am trying to decide between two
cultures... Roman or Mongol. I have the sponsor's blessing for either
- he things Mongol would be fun.

I have a copy of "A Soup for the Qan", and have worked up a basic
meal outline. While many dishes combine meat and vegetables, and
sometimes grain, there are no basically vegetable dishes and the
nature of those that include vegetables is such that removing the
meat would, in my current opinion, not make a well-balanced dish.

I'd like to augment the Mongolian insufficiency of vegetable recipes,
since we often have a whole table worth of vegetarians at feasts. I
think Chinese would be a possible source. Naturally Turkic-influenced
Near Eastern also works, but i'd like to expand my repertoire in
another direction, if possible.

For some reason, people think all i cook is Near Eastern - although i
have cooked about 3 times as much period European food for feasts.
So, while my primary focus in the SCA is Near Eastern cultures, and i
cook period Near Eastern food for myself personally, i'd prefer to
avoid Near Eastern as much as possible for this feast.

Naturally, i'll go poking through the Florilegium, and do a "Find" on
the last couple years of messages i've saved from this list...

Thanks for any help,
Anahita