[Sca-cooks] Olde Hansa was Estonian food

[Galefridus Peregrinus]

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.

-- Galefridus

> 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>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
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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.
> 
> -- 
> David/Cariadoc
> www.daviddfriedman.com
> http://daviddfriedman.blogspot.com/
> 
> 
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> End of Sca-cooks Digest, Vol 81, Issue 37
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