[Sca-cooks] masquerading food

[David Walddon]

Thanks for the links to the Florilegium. I am not doing period food but I am
sure there will be some inspiration in there.

We do not rent a hall. We have a very large garage that we turn in to a
dining space (pictures on the blog).

Eduardo 


On 6/17/10 1:15 AM, "Mark S. Harris" <MarkSHarris at austin.rr.com> wrote:

> Eduardo commented:
> <<< My big push outside of 15th and 16th Century Italian cooking is cooking
> for
> my family that adheres to the zone principals and our BIG NEW YEARS PARTY.
> This year is our 11th. It is for 60 people. Sit down. Usually between 9 and
> 11 courses. >>>
> 
> Wow. Do you rent a hall for this? If not, where do you find the room to seat
> that many people?
>  
> <<< Any fun suggestions for food that masquerades? The definition of
> masquerade
> is wide open at this point. >>>
> 
> Sounds like illusion foods.
> 
> ill-fd-feast-art (10K) 12/ 8/97 A feast consisting of illusion foods.
> http://www.florilegium.org/files/FEASTS/ill-fd-feast-art.html
> 
> illusion-fds-msg (142K) 11/ 7/04 Medieval illusion foods. Disguised food.
> http://www.florilegium.org/files/FOOD/illusion-fds-msg.html
> 
> Warners-art (32K) 6/29/98 An article on disguised food. by Alizaunde,
> Demoiselle de Bregeuf.
> http://www.florilegium.org/files/FOOD/Warners-art.html
> 
> Stefan
> ======
> Mark S. Harris
> Electronics Engineer, Board and Systems Design
> MarkSHarris at austin.rr.com
> http://www.linkedin.com/in/marksharris
> 
> 
> 
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