[Sca-cooks] FW: [lionsend] Period Cooking Class at ICE

[Carol Smith]

Forwarded by specific request; thought you'd all like to know.

Regards,
Brekke

>From: John Capobianco
>
>Greetings All,
>
>   I recently took a class at the Institute of Culinary Education in 
>Manhattan with Cathy Kaufman, the ICS Food Historian.  Kathy is the author 
>of a High School textbook dealing with Ancient Cuisine (Mesopotamia, Egypt, 
>Greece and Rome).
>
>   The class was on Imperial Roman Cuisine.  It took about an hour but I 
>finally asked her if she was familiar with the Society for Creative 
>Anachronism.
>
>   She said, "The SCA, oh yes."
>
>   She went on to tell me that when she first got into researching period 
>recipes that Cariadoc's writings were very accessible and helpful.  She 
>also said that some of the best work being done in this field is being done 
>by 'passionate amateurs'.
>
>   They have 2 more period classes coming up, one Elizabethan and one 
>Italian Ren.
>
>   I think I'm going to register to take at least one of the classes.
>
>   She's a very nice and accessible person, worth the $100 for the class, 
>at least for the experience of working with real kitchen equipment.
>
>   Please let Cariadoc know that the Food Historian at the ICE knows his 
>work, and really knew his mundane name before his persona.
>
>   Please pass this on to other SCA e-mail lists, etc.
>
>   YIS
>
>   Alexandros Pantellios
>   mka John  Capobianco
>
>
>
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