[Sca-cooks] Calontir Cooking Symposium
Debra Hense/Kateryn de Develyn
nickiandme at att.net
Mon Mar 12 10:12:21 PDT 2007
Our Web Page: http://www.calontir.org/cooksguild/
Current class listing:
A Temperance of Cooks - Calontir Cook's Guild Symposium April 28th, 2007
Sponsored by the Barony of Forgotten Sea & Hosted by the Shire of Lost Moor
April 27, 28 and 29th 2007
Instructor Class Title/Topic
HRM Caillin MacKenzie Humoural Theory
HRM Caillin MacKenzie Teutonic Manuscript
Duke Cariadoc of the Bow Islamic Cooking
Mistress Kateryn de Develyn Period Manuscripts
Mistress Gwyneth Espicier Food of the gods: Chocolate in period
Mistress Gwyneth Espicier Redacting Period Recipes
Mistress Diana nic Luthais MacLean Outdoor cooking class
*Mistress Magdalena vander Meere Bread sauces
Mistress Anges Plant Confusions
HL Gwen A Brooke Mustard class
HL Gwen A Brooke Vinegar class
HL Malgar Thorvik Outdoor spit roasting class, held at camp
HL Suzanne de la Ferté Cooking with Flowers
HL Suzanne de la Ferté Food and Feasting in Renaissance Italy
Lord Sean of Aston Tor Kitchen Hygiene (food safety in the SCA kitchen)
Lady Ishmala bint Yuhannah Sugar Paste for Beginners
Lady Guenievre de Monmarche These Things come from the Terrestrial Paradise..."
Lady Guenievre de Monmarche "Pies: the Ideal Tourney Food"
Lady Genevieve Darroch Feast Planning Preparation and Serving
Lady Carres Sabran Cordial Making
*Mistress Magdalena vander Meere was formally known as Meredydd ferch Owain
Cooking with Flowers, $5.00 Fee, Limit 20:
This class includes information about edible flowers, a wide assortment of period recipes using edible flowers, and the hands-on preparation of one of the recipes included in the class materials.
Food and Feasting in Renaissance Italy, $2.00 Fee, No Limit:
This class will include an in-depth discussion of feasting in Renaissance Italy -- social implications, ambiance and "tools" used, and, of course, recipes gathered from a wide variety of sources.
"These Things Come from the Terrestrial Paradise..."
Spices were expensive and highly prized in the Middle Ages. This class examines why they were highly prized, and how this value affected their use in food and medicine. (1 hour)
"Pies: the Ideal Tourney Food"
Pies both sweet and savory are found in every known medieval cookbook. Because they are self-contained, pies are and were an ideal food for travelers. We will examine the different types of pies and how medieval and modern pies differ. Ideas for improvising on the theme of "pie" will also be covered. (1 hour)
Hands-On Mustard Making
This class will briefly cover the chemistry and history of mustard as well as a review of a number of period recipes. After a brief review of the basic steps in making uncooked mustard recipes, the class will learn by doing and make at least one type of mustard in a period fashion.
Vinegar - History and Care and Feeding of:
A review of vinegar in history, and in period including uses, recipes, and flavored vinegars with an emphasis on how to "grow" your own at home. If my culture cooperates, I will try and have vinegar mother to assist others in starting their own crops.
This class will cover period plant confusions such as: citrons (a melon and a citrus), wheat and buckwheat, pine apple in period being the "apple" of the pine, pinecones, etc.
Outdoor spit roasting class
Are you tired of cooler fodder? Is the recent Peanut Butter scare more than you can handle?
Cooking outside at events in period like fashion is easier than you may think. Forget the PB&J's and learn to cook Pork Loin and other fine food stuffs over an open fire. Go from digging for what the fighters have left in the cooler to eating high on the hog.
This class will go over a list of extant cooking manuscripts (currently known), a list of manuscripts in translation, and where to find manuscripts on the web. If time permits we will briefly discuss using multiple translations of the same manuscript in your research.
More information about the Sca-cooks