[Sca-cooks] Foods for Begining SCA Cooks

[Johnna Holloway]

You could take the approach where you start
with a literary reference to a dish. Or something
'food in art' with an artwork that depicts people
eating or preparing dishes or foods.Then provide a series
of recipes that use the ingredient or show the dish.
Go from early to later or use recipes from various countries.
Throw in some dietary advice courtesy of those texts.
Then show and serve the dish.

That gives the audience the opportunity to see and gain some
idea about what it is that SCA cookery and foods are all about.

Just a suggestion,

Johnnae



SilverR0se at aol.com wrote:

>This coming April I will be teaching a class in Caid's Collegium called 
>"Getting Started in Historical Cooking."
>I thought that I might bring some samples of Medieval and Rennaissance food 
>for the class.
>Does anyone have any suggestions for good foods to introduce to newbies? The 
>recipes must be able to be made the night before and served room temperature 
>or cold. Thanks! Renata
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