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

[Susan Lin]

Wee Hee!  Alright!  You're on!  Tentative Caer Galen Cooks' Guild October
18th (or November 21st).  It can most certainly be a joint Caer
Galen/Caerthe meeting.  Our kitchen is big enough to handle a relatively
large group.

Details to be worked out sometime after September.  Thanks so much!!!

-S

On Wed, Jul 1, 2009 at 2:28 PM, Cat . <tgrcat2001 at yahoo.com> wrote:

>
> 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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