[Sca-cooks] Culinary Symposium update

[Raphaella DiContini]

Proceedings will be available, but unfotunately not all classes will be in the 
proceedings. There will be an entire track of research papers that we intend to 
produce in proceedings and the rest will be up to the individual instructor 
whether they want to write it up and submit it to the proceedings. I will 
definately share the information here once the proceedings are available. 


In joyous service, 
Raffaella 




________________________________
From: Elaine Koogler <kiridono at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Sat, January 15, 2011 6:31:52 AM
Subject: Re: [Sca-cooks] Culinary Symposium update

For those of us unable to attend, will the proceedings be available?  I am
drooling over the classes but a trip across the continent just isn't in the
cards right now

Kiri

On Sat, Jan 15, 2011 at 12:45 AM, Raphaella DiContini
<raphaellad at yahoo.com>wrote:

> Sorry I haven't been posting more here about the Symposium. My son is now
> 12
> weeks old and has been keeping me rather occupied earning his nickname (the
> mini
> overlord).
>
>
> First let me say how very excited I am at how things are shaping up, and
> how
> many of you are coming to share! I can't wait to meet Alys Katharine, and
> the
> rest of you I've come to know on this list and I sincerely wish I
> could take all
> of these amazing classes. I've always wanted to take the Ivan Day Italian
> Renaissance course so I can't wait to hear about his other classes as well.
>
>
> Here's some further information to tide you over until our website and new
> class
> pre-registration system is done.
>
>
> Greetings!
>
> We're ramping up for this year's Culinary Symposium and while I've talked
> the
> ear off of every foodie I've personally run across I know there are likely
> more
> of you out there I haven't had a chance to meet yet. If you're interested
> in
> learning, cooking, teaching or eating we'd love to have you!!
>
>
> The Culinary Symposium will be April 15-17th at Camp Sheppard in Enumclaw,
> WA.
> Weekend site fee includes a bunk in a heated cabin and there is an optional
> food
> plan for either the weekend or Saturday only so those traveling won't have
> to
> worry about bringing food and can focus on classes. I will be posting
> further
> information once the website and class re-registration system is up and
> running,
> so please stay tuned and let me know if you have any questions.
>
>
> Some classes we already have lined up are:
> Cheese!
> Spices: Tracing the Spice Routes
> Fermentation in theory and practice
> Bread without commercial yeast
> Comfit-making,
> Photo-tours of Ivan Day courses (including pie- and pastry-making) and the
> Hampton Court kitchens,
> Photos of  sugar paste exhibit done by Ivan Day and Peter Brears
> 16th c. Persian polaws/rice dishes
> Dining with the Sultan: Cooking 15th & 16th c. Ottoman Food (hands on)
> Dining with the Sultan: History of 15th & 16th c. Ottoman Cuisine (lecture)
> Tourney cooking with Maitress Anne Marie (hands on)
> 16th century German cooking/technology class with featured recipes
> Historical pottery
> Cooking in pottery
> Pies/pasties
> Pies (Hands on)
> Medieval English Street Food (survey/lecture)
> and more that I have't yet recieved full information and confirmation for!
>
> Plus a whole track on historical food research papers to be later printed
> in
> symposium proceedings, like they do for Oxford and other academic
> conferences.
> This is being organized by Master Eduardo who has presented at both
> Oxford's
> food symposium and the Renaissance Society of America.
>
>
> We are currently working on the website and a class pre-registration system
> so
> we're tying to get all the class information in place. If you have offered
> a
> class please get the me the needed details listed below. If you've been
> contemplating giving a class, or have offered serveral and haven't yet
> decided,
> consider this a gentle, friendly and happy nudge. :) Please send the
> information
> to me directly at raphaellad at yahoo.com, or the dedicated planning address
> foodiejoy at gmail.com.
>
>
>
> We need the following information as soon as possible for the website and
> the
> class pre-registration system as they are currently on hold until I can get
> this
> to them:
> -Class title
> -Brief Class description
> -Class minimum / maximum limit (e.g. 2 min, 10 max)
> -Hands on / lecture & any class room logistics (e.g. modern or out door
> cooking
> space, etc.)-
> PLEASE NOTE: We only have one modern kitchen at the new site- it's a
> commercial
> kitchen outfitted to feed 200, but we'll also be using it to provide a meal
> plan
> -Duration (1 hour increments preferred, but 1/2 hour considered, please
> plan to
> end class 10 minutes before the end of the final hour to allow travel time)
> -Any additional class cost?
>
> In joyous service,
> Raffaella di Contino
> Class Coordinator,
> Culinary Symposium April 15-17 2011
>
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>



-- 
"It is only with the heart that one can see clearly; what is essential is
invisible to the eye."
--Antoine de Saint-Exupéry, The Little Prince
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