[Sca-cooks] Looking for info on Artes Draconis

[Stefan li Rous]

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:
http://www.midrealm.org/chronicler/artesdraconis/artesdraconisfall2006.pdf

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  
Florilegium.

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  
use them.

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  
> sticky
> mess. Could we rescue the bread?
> BY RIJCKAERT van UTRECHT
>
> Etli Yaprak Dolmasi
> Ottoman-style meat stuffed grape leaves. Could an out-of-season  
> emergency
> substitution improve the flavor?
> BY HAUVIETTE d'ANJOU
>
> Carbanadoes
> Carbonado, a late period meat-roasting technique, requires patience  
> and
> 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
> ingredients?
> BY LLEWELLYN ap TEIRNON
>
> Recommending Apicius
> Of the editions, translations, and collections available, which  
> should you
> choose?
> 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  
> recreate.
> 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  
> kitchen
> tasks completed using medieval and modern tools.
> BY HELEWYSE de BIRKSTEAD

Thanks,
   Stefan
--------
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 ****