[Sca-cooks] Late period Italian Feast
Johnna Holloway
johnnae at mac.com
Sun Apr 13 10:02:23 PDT 2008
There's the Florilegium of course and there are pamphlets by
the Madrone Culinary Guild including French Renaissance
http://www.liripipe.com/mcg/
If you read Italian, you could buy a copy of the Scappi facsimile.
Otherwise might I suggest for Late period Italian-- see Mistress
Helewyse's website at
http://www.geocities.com/helewyse/
French-- Do you read French?
Doc's website at http://www.medievalcookery.com/etexts.shtm lists a
number of works
including his rough translation of /"Ouverture de Cuisine"/ based on
this transcription
<http://homepage.univie.ac.at/thomas.gloning/tx/ouv3.htm> by Thomas
Gloning et. al.
Ouverture was published in 1604 but Scully dates it as being from around
1585. It's another one of these manuscripts
published after the author's death.
There are a number of subtleties listed there at the end of Ouverture.
Otherwise there is a
Yahoo SCA Subtleties list which can be contacted at:
SCA_Subtleties-subscribe at yahoogroups.com
Hope this helps
Johnnae
Melbrigda wrote:
> Our shire has been awarded the 30 Year Celebration for Meridies this year.
> snipped The theme of the event is "Daggers and Hemlock: Medici Mayhem" and
> is a late period Italian event. snipped But now I'm rethinking that and think I want to do a good late
> period feast ala Catherine at the French court type feast. Can someone
> point me to some good resources? snipped
> I'm also looking for a good subtlety for this event. I'm thinking
> incorporating our kingdom's colors (black and white) or something with
> stars.
>
>
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