[Sca-cooks] What kind of class would you Re: Sca-cooks Digest, Vol 39, Issue 2

Cat . tgrcat2001 at yahoo.com
Wed Jul 1 13:28:33 PDT 2009

Most wonderful Shoshona,

I have taught exactly what you are asking for several times and would be HAPPY to do it again.  Let me know when would work for you and perhaps we can do this at a local (Outlands, Caerthe or Caer Galen or thereabouts-ish) cooks guild meeting.  (Im voting for October at the earliest)  Or the next collegium, IF it has a functional kitchen, I will teach hands on 'Playing with Rumpolt' again.

In Service
Gwen helium hand Cat

> ------------------------------
> Message: 2
> Date: Wed, 1 Jul 2009 13:55:53 -0600
> From: Susan Lin <susanrlin at gmail.com>
> Subject: Re: [Sca-cooks] What kind of class would you
> attend?
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID:
>     <9a748dce0907011255w26f2077evfebd274f33c6b4d4 at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
> I would like to see a class on reading and understanding
> period recipes.
> I can hold my own with cooking (usually) and my food turns
> out pretty tasty
> (usually) but I know that when I start to read period
> recipes - either in
> English, old English, or any other language my eyes begin
> to glaze over and
> I loose my concentration because it is not familiar to me.
> For all you wonderful people out there who can read other
> languages -
> especially the old laguages I applaud your skills and wish
> to gleen as much
> as I can from you.  Are there some tricks (like some
> words that we could
> easily recognize) are there good translation sources? 
> What do you find
> interesting about deciphering a recipe (that might make my
> eyes less
> glazed).  What do you do when you find conflicting
> translations?
> I'd like to be able to do more of the work myself instead
> of always having
> to try to find a translation that someone has already done
> (although there
> is an appeal to that as well).
> I'd like to see the class as hands on rather than
> lecture.  Maybe take a
> recipe or two in the native language and work through the
> translation and
> then appropriate modern modifications.
> Shoshanna


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