[Sca-cooks] Looking for info on Artes Draconis
Stefan li Rous
stefanlirous at austin.rr.com
Mon Dec 14 00:08:21 PST 2009
Mistress Chimene replied to my inquiry with:
<<< I also wondered about this a couple of months ago, and wrote the
Kingdom Chronicler (after going back and forth between the MOAS and
KC pages, which both have non-working links). >>>
Yes, I've been running into those bad links as well. I hope all these
bad links weren't intentional. If they weren't it would be nice if
someone would correct them.
Here is the link to the latest issue, which is fall 2009:
This is a very nicely done magazine with some wonderful articles.
Since it is available online it probably doesn't add much for me to
get them online in the Florilegium, but the quality of them is such
that I would like to. As did come up on this list several years ago, I
have no desire to hurt the Artes Draconis. I *am* interested in
getting such good articles out available where people can read them
and folks can make use of the authors' hard work.
Along these lines, since I believe that the authors who wrote articles
for the Cookery issue of Artes Draconis retained the copyright to
their articles, and who knows when they might appear, I would be
interested in publishing any and all of these articles in the
I think the articles that were to be published in this issue of Artes
Draconis were good articles and I know the authors spent a lot of time
preparing them. I would like to get these articles out where folks can
Since my standard policy is that the copyright remains with the
author, if the Cookery issue of Artes Draconis *is* published in the
future and you want me to withdraw your work from the Florilegium, I
will do so. I think there is a place for both and that an article can
exist in both without harming either, but I would honor such a request.
Below is the table of contents from the Cookery issue of Artes
Draconis, and thus the authors I would like to talk to, about adding
their work to the Florilegium.
> On Steaming Bread
> It should have been simple, but our first attempts ended up in a big
> mess. Could we rescue the bread?
> BY RIJCKAERT van UTRECHT
> Etli Yaprak Dolmasi
> Ottoman-style meat stuffed grape leaves. Could an out-of-season
> substitution improve the flavor?
> BY HAUVIETTE d'ANJOU
> Carbonado, a late period meat-roasting technique, requires patience
> attention to heat. We found out just how much patience was needed.
> BY GWYNETH BANFHIDHLEIR
> For tartes owte of lente
> After hours observing, could this researcher recreate the tartes she'd
> watched being made by the pros?
> BY ALYS KATHARINE
> Salla Cattabia
> Can a roman herbal salad really be called "simple" with a stunning 17
> BY LLEWELLYN ap TEIRNON
> Recommending Apicius
> Of the editions, translations, and collections available, which
> should you
> BY IASMIN de CORDOBA
> Chilled Spiced Pears
> Preparing a dessert that travels well and required only a small
> amount of
> time could be as simple as opening a can.
> BY SIOBHAN O'NEILL
> Mon Amy
> Sometimes our expectations get in the way of what we're trying to
> This dessert stubbornly refused to be the cheesecake the author
> thought it
> was, much to her delight.
> BY AASA SORENSDOTTIR
> Making Historic Comfits
> These little after-dinner treats require a deft hand, a bit of
> patience, and
> a lot more time to make than one might think.
> BY ALYS KATHARINE
> Equipment Comparison
> We wanted to know how different the results would be for some common
> tasks completed using medieval and modern tools.
> BY HELEWYSE de BIRKSTEAD
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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