[Sca-cooks] KWCB classes
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
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."
>>> 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.
> We would LOVE to have many of you join us (for the round table AND
> the event.)
> Gwen Cat
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