[Sca-cooks] More notes to Ivan Day Lecture-LONG

[Johnna Holloway]

Some more notes to supplement Ranvaig's and Countess Alys's notes. 

If anyone would like to read more about this Pan-European theme or international elements of court cuisine, it can be explored in All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present [Stephen Mennell].The book was reissued by the University of Illinois Press in paperback.

The Stuart cookery playing cards come from

Of Carving, Cards & Cookery or the Mode of Carving at the Table as Represented in a Pack of Playing Cards Originally Designed & Sold By Joseph & James Moxon, London 1676-7. 

Hagger in facsimile is a bit tricky to purchase. There is an abbreviated version that does not include the all important illustrated plates. You don't want that one. 

The Jane Bridgeman volume 
A Renaissance Wedding: The Celebration at Pesaro for the Marriage of Costanzo Sforza & Camilla Marzano d Aragona (26 30 May 1475) (Studies in Medieval and Early Renaissance Art History) [Hardcover] is on Amazon.

Thanks for the accounts

Johnnae

On Apr 7, 2014, at 1:46 PM, Sharon Palmer <ranvaig at columbus.rr.com> wrote:

> Thank you for the excellent report. While my 
> notes are less complete, I recorded a couple of 
> additional points. I hope I've added them at the 
> correct place.
> Ranvaig
> 
> Alys>Greetings! Here are my notes from the April 4 lecture by Ivan Day. Much
> >of what he said revolved around the photos he showed.
> 

> The recipes would move with a noble
> >bride who made an international marriage.
> 
> He called them "Pan European" These are high status foods.
> 
> snipped
> >
> >Ivan showed some pages from a book by Conrad Hagger (1719, Augsburg)
> 
> Neues Saltzburgisches Kochbuch has over 300 illustrations of food
> (After the talk, but he mentioned that there were 
> reasonably priced reproductions).
> snipped  A photo from Hagger's book can be found at
> >https://www.flickr.com/photos/8311418@N08/3552815152/in/set-72157618506182935
> snipped
> 

> A full account, with contemporary drawings of the sugar items,
> >is in "A Renaissance Wedding" by Jane Bridgeman, a somewhat pricey book.
> >
> 
> >
> >Reluctantly, we let Ivan stop. Everyone departed to the dessert table,
> >to chat with SCA folk, and to corral Ivan for personal questions.
> >
> >Alys K.
> >
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