[Sca-cooks] KWCB classes

Kathleen Roberts karobert at unm.edu
Mon Feb 27 13:39:51 PST 2012

And I just know my classes will be opposite his!!!!!!
Lawyers, Legends and Landfills - Early Irish Food
     All there is to know (and there isn't much documentable) about
early Irish food.
Follow That Feast
     What the novice feast steward needs to know before that helium
hand gets him/her in trouble.
I am really looking forward to meeting some of you there, and renewing
old friendships.
Kathleen Roberts
Admissions Advisor
University of New Mexico
"Being Irish, he had an abiding sense of tragedy, which sustained him
through temporary periods of joy."   
W B Yeats
"The hand that rocks the ladle rules the world."
Nadia G.

>>> Johnna Holloway <johnnae at mac.com> 2/27/2012 2:28 PM >>>
Great class list, including our very own Bear on hand for these  

Spicing in the Medieval Kitchen - HL Baric Firehand
A discussion of the spices available to the Medieval/Renaissance cook 

and how they were used with recipes for SCA period spice blends.

Making of Fine Manchet – HL Baric Firehand
An excursion into Elizabethean baking with the redacton of a bread  
recipe from 1594, the preparation of the dough and the baking of the  

Batatas and Papas: Potatoes and the SCA Feast – HL Baric Firehand
A look at the history of sweet potatos and white potatoes in the  
Renaissance with recipes from the 16th Century and comment upon their 

applicability for an historically accurate feast.


On Feb 27, 2012, at 3:14 PM, Cat . wrote:

> We plan to have a round table/discussion on this topic at
> Known World Cooks and Bards in April.
> http://caerthe-sca.org/events/KnownWorldCooksandBards2012.shtml
> We would LOVE to have many of you join us (for the round table AND  
> the event.)
> Gwen Cat
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org

More information about the Sca-cooks mailing list