[Sca-cooks] Culinary Symposium update

[David Walddon]

If anyone is planning on coming and would like to present a paper please contact me. 
There are a few slots available. 
If you are on the fence about presenting "Jump in!" We will won't let you sink! 
Eduardo 

________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com
www.vastrepast.net



On Jan 14, 2011, at 9:45 PM, Raphaella DiContini 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
> 
> 
> 
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