[Sca-cooks] What kind of class would you attend?

[Susan Lin]

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

On Wed, Jul 1, 2009 at 1:41 PM, Kingstaste <kingstaste at comcast.net> wrote:

> The classes I find the most useful for hands-on are technique-oriented.
> Learn one recipe, and all you can do is that recipe.  Learn a technique,
> and
> you've learned a whole genre of cooking.
> For period studies, going through one specific source - getting into
> specifics - would interest me, I've attended enough overviews to last me I
> think.
> Christianna
>
> -----Original Message-----
> From: sca-cooks-bounces+kingstaste=mindspring.com at lists.ansteorra.org
> [mailto:sca-cooks-bounces+kingstaste <sca-cooks-bounces%2Bkingstaste>=
> mindspring.com at lists.ansteorra.org] On
> Behalf Of Michael Gunter
> Sent: Wednesday, July 01, 2009 2:32 PM
> To: Cooks within the SCA
> Subject: [Sca-cooks] What kind of class would you attend?
>
>
> I'm a pretty good general cook. I'm good at frying, braising, roasting,
>
> baking, etc...my knife skills are pretty decent. I'm knowledgable in
>
> many cuisines. I've cooked professionally, been a featured chef at a
>
> farmer's market, catered, taught and achieved a Laurel.
>
>
>
> So, I think I have a fair grounding in cookery. But there are always things
>
> to learn. I'd like to bake more and there are techniques I still need to
>
> master. One area I am very weak in is kitchen string. That's right, string.
>
> I need to learn the proper techniques for trussing, binding, tying and
> bundling
>
> meats. I can kind of make do, but my results are a far cry from
> professional
>
> looking. And that is a class that is never taught.
>
>
>
> So, what kind of class would you like to attend that is never or rarely
>
> taught?
>
>
>
> Gunthar
>
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