[Sca-cooks] Teaching in the SCA

[Lilinah]

On the subject of hand outs - I write fairly complete ones, and use 
them to guide me through the class. That is, i make an outline and 
fill it in with the info i want to cover. I usually turn this into a 
handout that is written more or less like an article, although 
sometimes i've left it as an outline. The outline topics are the 
headers for each section, so i can just glance at it and extemporize. 
No, i do not read directly from my handout.

It was rather amusing in one class when a student complained that i 
was providing information that wasn't in the hand out! Well, duh! 
That's what notebooks and writing implements are for...

Vittoria Aureli (also of this list) and i will be co-teaching a class 
for beginning historical cooks (1-1/2 hours long) on this coming 
Saturday. We'll provide some information in the first 15 minutes or 
so, then the class will begin working on "redacting" and cooking a 
couple 16th C. English recipes. I figure while the pots are 
simmering, and then while we're eating we can continue the discussion.

I've put together a bunch of hand outs (remember, i asked this very 
list for some info :-)
a very short list of books for complete beginners
a slightly longer list of books to avoid
a very long list of historic resources in print and on the web which 
includes links to Cindy Renfrew's Glossary project, Thomas Gloning's 
website (i hope it hasn't moved in the past month), Martha Carlin's 
site, and more.

I'm also planning to hand out Alys Katherine's "Of course, it's 
'Course'!". And i still have to finish a handout on where to find 
unusual ingredients.

We'll see what else comes up in discussion.

I rather envy the An Tiran Ithra. As i said, here in The West, our 
Collegia are not well attended and don't pay for themselves, which is 
a very sad state of affairs.
-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita

My LibraryThing
http://www.librarything.com/catalog/lilinah