[Sca-cooks] Japanes cookbook

Wed Mar 4 14:38:08 PST 2009

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<<Date: Wed, 04 Mar 2009 11:47:30 -0500
From: Johnna Holloway <johnnae at mac.com>
Subject: Re: [Sca-cooks] HELP? What makes a good book on Gastronomy?
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Message-ID: <49AEB0A2.7030605 at mac.com>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

There is of course already
Ishige, Naomi. /The history and culture of Japanese food/. London and 
New York: Kegan Paul, 2001. 273 p.

Johnnae>>

Considering the prices that Keegan Paul usually charges, I imagine that
 very few of us have this book.  IMHO, a book on premodern Japanese food 
and culture that was reasonably priced would be a great boon to us.
Devra

Elaine Koogler wrote:
> To begin with, this is going to be somewhat difficult to do when it comes to
> Japan...but it can be done.  The problem is locating cookbooks that are in
> our period...I assume that this is what you mean by "premodern."  We are
> currently working on one that dates to the 1640's.
>

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Message: 7
Date: Wed, 4 Mar 2009 11:14:37 -0600
From: "Terry Decker" <t.d.decker at att.net>
Subject: Re: [Sca-cooks] Calontir's Jubliee Celebration
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Message-ID: <DCF9DECEE403453E8EE26183103C584C at TerryPC>
Content-Type: text/plain; format=flowed; charset="iso-8859-1";
    reply-type=original

Remembering the nightmare Erlich du Battenhelm and I had trying to salvage 
the feast at the first Calontir Crown Tourney, what, pray tell, did you 
serve in remembrance of the 1st Reign?

Bear

> Well, we had so much food for our taste of Calontir table that we couldn't 
> set it all out at once.  We ended up setting up Reigns 1 thru 25 in the 
> morning and the Reigns 26 thru 50 in the afternoon.  It was wonderful!
>
> There were people lined up to taste things.  Quite a few folks got to 
> taste things because the cooks are getting smarter about cutting into 
> small single to two-bite sized servings.  But, a single bite of 25 
> different foods still ends up being a meal in and of itself.
>
> I saw the cookbook - but I believe it needed some more recipes as some 
> people didn't get them sent in on time to be included.  I'll poke a bit to 
> see if we can't get those last few included and make it available for 
> everyone.
>
> Kateryn

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Message: 8
Date: Wed, 4 Mar 2009 12:34:02 -0500 (EST)
From: lilinah at earthlink.net
Subject: Re: [Sca-cooks] OT- Peerage Oaths
To: SCA-Cooks <sca-cooks at lists.ansteorra.org>
Message-ID:
    <22141133.1236188042428.JavaMail.root at elwamui-mouette.atl.sa.earthlink.net>

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Stefan li Rous wrote:
> They don't call up the knights in
dividually to give their oaths?

You mean, one at a time? Cheez, dude, we'd be in court all day. As i said, 
sometimes the peers are called up in groups: knights and masters of arms, then 
laurels, then pelicans; and sometimes all peers at once. I suppose it depends on 
the King and also on how much business court needs to contain.

King Radnor kept an sand-glass on the table between him and his queen and when 
the sand was all at the bottom, in 90 minutes, court was over. The vast majority 
of the populace was quite grateful.

As i've said, most of our kingdom events - 3 Crown Tourneys, 2 Coronations, 
Kingdom A&S, West-Antir War - are camping events (only Twelfth Night Coronation 
and our one or two Collegia are indoors) - not to mention most events in the 
Principalities of the Mists and Cynagua (my apologies to Oerthans, i've never 
been to your fair principality). Even in the summer, it's in the 50s at night, 
and often the 40s, no matter how warm during the day.

I remember bailing out of a court with some friends - court had started around 5 
PM, and we left at 8 PM. We had a child with us who needed to be fed. It had 
already been about 3 hours. I don't know how much longer it went on. This was, 
fortunately, atypical.

But if all the knights were called up one by one to swear fealty at every event, 
sheesh!, that alone would take at least 1/2 hour, and probably much longer. We 
have a number of active people who have been members of the Chivalry for almost 
40 years and some even more than 40 years.

So why do knights swear fealty individually, but laurels and pelicans don't? 
They are all peers, after all, and they're all needed to make the events, and 
the SCA as a whole, be what it is.
--
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita

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Message: 9
Date: Thu, 05 Mar 2009 08:02:58 +1300
From: Antonia Calvo <ladyadele at paradise.net.nz>
Subject: Re: [Sca-cooks] nutmeg poisoning
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Message-ID: <49AED0
62.9020609 at paradise.net.nz>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

Susan Lin wrote:
> I am a firm believer that the only really good reason to pour yourself a cup
> of eggnog is be able to lick the nutmetg off the top and reapply!
>   

I don't use nutmeg; I use mace.

-- 
Antonia di Benedetto Calvo 

-----------------------------
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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End of Sca-cooks Digest, Vol 35, Issue 7
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