[Sca-cooks] Call for Teachers and Presenters: Cook’s Symposium 2004

[Gaylin Walli]

(please feel free to forward this to any email lists or websites as 
necessary)


Call for Teachers and Presenters: Cook’s Symposium 2004

Event Date: Saturday, December 4, 2002
City: Portage, Michigan (Canton of Three Hills, Barony of Andelcrag)
Site: Cathedral of Christ the King, 2600 Vincent Avenue, Portage, MI 
49024-5653

The Barony of Andelcrag invites you to join cooks, researchers, 
farmers, herbalists, toolmakers, food aficionados, gourmands and 
interested bystanders in metro-Detroit, Michigan to a Cook’s Symposium 
scheduled for December 4th, 2004. This year’s Symposium will be held at 
the lovely and spacious Cathedral of Christ the King  which resides in 
the Canton of Three Hills within the Barony of Andelcrag. The site is 
wet, easy to find, near major highways, within easy driving distance of 
airports, and has ample parking.

We would specifically like to invite and encourage you to present a 
class at this year’s Symposium regardless of your level of expertise. 
Beginners and experts alike are welcome to share their knowledge. Past 
year’s Symposia had two to three loosely grouped tracks. We are 
planning to continue this. Classes are typically 1 hour long, though 
some hands-on classes may run as long as 2 hours.

The expected cutoff date for finalizing the class list has been 
tentatively set for November 1st, 2004. For those of you who have 
already volunteered, thankyou! We will be in regular contact with you 
over the upcoming months to keep you updated on the event's happenings. 
For those you you thinking abotu teaching, but not sure what you should 
teach, why not consider these ideas…

Previous classes have included presentations on feasts cooked (with 
recipes and samples!), 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 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, food 
served to celebrate death, famous cooks and what they wrote. The 
possibilities are endless. We encourage you to use your imagination!

To help prospective teachers out, here are some possibilities for ways 
in which information can be taught or presented…

CLASS PRESENTATIONS: Presentations typically center around a verbal 
presentation of a concept, its challenges, or a specific project. They 
often present ongoing or completed research and theory and sometimes 
include handouts or audio-visual materials. Two or three related 
presentations can be presented as a panel.

WORKSHOPS and HANDS-ON DEMONSTRATIONS: Innovative, interactive learning 
sessions where participants acquire tools, techniques, and approaches 
that they can apply to their research and practice. It's not uncommon 
for hands-on classes to have students take something home with them, 
whether that something is a finished product or tools they experimented 
with in the workshop.

EXHIBITS: Exhibitors are invited to set up a visual display for the 
duration of the Symposium, providing an opportunity for individuals, 
groups, households, and guilds to display their materials. Exhibits 
expand on the idea of a simple art display, often including small or 
large display cards describing a series of items as part of a 
particular concept or idea researched. Exhibits can be left unattended 
for event participants to enjoy at their leisure.

FOR INFORMATION ABOUT CLASSES OR TO VOLUNTEER TO TEACH PLEASE CONTACT 
THE CLASS COORDINATOR:

Mistress Iasmin de Cordoba
C/o Gaylin Walli, iasmin at comcast.net or telephone 248-582-0533 (EDST)

FOR INFORMATION ABOUT THE EVENT IN GENERAL PLEASE CONTACT ONE OF THE 
EVENT STEWARDS:

Mistress Siobhan, judith.a.kirk at wmich.edu
Dame Hauviette, channonmondoux at yahoo.com