[Sca-cooks] Olde Hansa was Estonian food
galefridus at optimum.net
Mon Jan 28 17:35:07 PST 2013
Interestingly, there was another paper by Judy Gerjoy/Mistress Jaelle presented during the 2005 Oxford Symposium on Food and Cookery, Authenticity in the Kitchen, titled "Running a 15th Century Restaurant in the 21st Century." This later article addresses a lot of these questions and includes explanations as to where and why the Olde Hansa menu departs from historical recipes and cooking techniques.
> Message: 9
> Date: Mon, 28 Jan 2013 20:19:12 +0100
> From: David Friedman <ddfr at daviddfriedman.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Olde Hansa was Estonian food
> Message-ID: <5106CF30.4010305 at daviddfriedman.com>
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> On 1/28/13 7:50 PM, Johnna Holloway wrote:
>> Cooks Con 2 or more properly European Cooking from Rome to the Renaissance which was held back in January 2002
>> had a session on the Olde Hansa Restaurant.
>> Titled "A Medieval Restaurant in the 20th and 21st Centuries" by Judy Gerjuoy. That's Mistress Jaelle. She actually helped with the development of the restaurant.
> Or at least tried to.
> As best I could tell, the proprietor was a chef and not inclined to use
> the recipes Jaelle provided, preferring to invent his own. Again, that
> was some years back--I went with Jaelle.
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> End of Sca-cooks Digest, Vol 81, Issue 37
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