[Sca-cooks] The Tiniest Little Gloat

silverr0se at aol.com silverr0se at aol.com
Tue Feb 19 08:17:56 PST 2008

This year they've been told to apply science to what they are doing so they are measuring everything - like how much wood leaves how much ash, the tempature of meat as it roasts on a spit (very interesting - there is about a forty degree difference between the flame side and the non-flame side so the meat is constantly expanding and contracting) and that the 15 foot wide roasting fireplace actually gets up to kiln temperatures.

Marc's cohort Richard is attempting to decipher a 1502 (or was it 1602, Selene?) manuscript recipe book, whose owner the Marquis of bath will not let them see the original. He's working from a 1950's microfiche that has the backside of the pages showing thru, so he is going somewhat nuts.

It was a great evening, well worth staying out past bedtime.


-----Original Message-----
From: Elise Fleming <alysk at ix.netcom.com>
To: sca-cooks at ansteorra.org <sca-cooks at ansteorra.org>
Sent: Tue, 19 Feb 2008 3:38 am
Subject: Re: [Sca-cooks] The Tiniest Little Gloat

Renata wrote:
>I can't resist - tonite Selene and I (and about 40 of our fellow culinary
>historians) are having dinner with Marc Meltonville, one of the historial
>anthropolists who works in the Hampton Court kitchen and authors its blog.

So... any tidbits from the conversation?  Personal impressions of them when
they aren't in "garb"?  Any gossip?

My tiny gloat is going to London for two weeks and planning 2-3 trips to
Hampton Court while they are cooking on Easter weekend.  (Plus a "private
guided tour" of the State Rooms at Buckingham Palace with a glass of
champagne prior to leaving the Palace, and an escorted day-trip to Paris
via Eurostar with dinner in first class on the way home...)

Alys Katharine 

Elise Fleming
alysk at ix.netcom.com

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