[Sca-cooks] all there is to know about food... in three minutes!

[Wanda Pease]

A display and timeline of uses of spices and herbs?  I'm thinking of long
pepper and grains of paradise which were so common in cooking, and then fell
out of favor abruptly.

An example of a recipe and its reprint without the 1/2 tablespoon, 1 cup,
etc. measurements to give people the concept of a pinch of this, and a dab
of that instead of the "overspiced to show their wealth/cover the taste of
rotten meat".  Lots of different spices not necessarily meaning
tablespoons/quarts?

These could be side table demonstrations and possibly a hand out.  Shouldn't
bog you down too much.

Just a thought

Regina

> -----Original Message-----
> From: sca-cooks-bounces+wandap=hevanet.com at ansteorra.org
> [mailto:sca-cooks-bounces+wandap=hevanet.com at ansteorra.org]On Behalf Of
> Laura C. Minnick
> Sent: Thursday, October 07, 2004 8:57 PM
>
> So my question is this- if I can devote a minute or two of three,
> I'd like
> to at least touch on medieval diet and meals. A little de-bunking
> might be
> necessary. So if you had three minutes to say something about medieval
> food, what would you say? If you were in the class, what would you ask?
>
> I'll just sit back and take notes now. Please, talk amongst yourselves!
>
> 'Lainie
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