[Sca-cooks] Sca-cooks Digest, Vol 138, Issue 10

Sun Oct 15 20:23:21 PDT 2017

Dear Elaina,

I'm sorry to hear about your health and wish you strength and speedy
recovery.

I am interested in your books and would be happy to pay postage. Please let
me know if an how you would like to proceed.

All the best,

James

-----Original Message-----
From: Sca-cooks
[mailto:sca-cooks-bounces+james.m.dorsey=gmail.com at lists.ansteorra.org] On
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Sent: 16 October 2017 04:05
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Subject: Sca-cooks Digest, Vol 138, Issue 10

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Today's Topics:

   1. Culinary History Book Giveaway (Mem Morman)
   2. Oops - here's the cookbook list! (Mem Morman)
   3. Stefan's Florilegium files for October 2017 (Stefan li Rous)
   4. Remaining cookbooks (Mem Morman)

----------------------------------------------------------------------

Message: 1
Date: Sat, 14 Oct 2017 16:44:42 -0600
From: Mem Morman <memelaina at rialto.org>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>,
	SCA-AuthenticCooks at yahoogroups.com
Subject: [Sca-cooks] Culinary History Book Giveaway
Message-ID: <a93d17c9-7b20-03d2-34e8-85991299c962 at rialto.org>
Content-Type: text/plain; charset=utf-8; format=flowed

Friends,

So. My health is no longer so good, and it's been years since I have cooked
or planned a feast. The time has come to purge the cookbook shelves. As many
of you know I have played at culinary history for the last 30 odd years. I
have dozens of printed books on everything from Rome through the 19th
century. There are a few I want to keep, but most I am willing to let them
go to people who really want them and will use them. I started with a "pick
pile" for local people and now present you with what is left written out as
a bibliography. The books are free to those who want them for their own use
(not to sell on).? The books are generally in excellent condition but have a
lot of love rubbed into them. I'd like to get the postage back through
PayPal if you can.

You can comment here but the best way for me to keep track is if you email
me directly at memelaina at rialto.org.

Elaina de Sinistre, OP (old used peer)

------------------------------

Message: 2
Date: Sat, 14 Oct 2017 16:46:03 -0600
From: Mem Morman <memelaina at rialto.org>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>,
	SCA-AuthenticCooks at yahoogroups.com
Subject: [Sca-cooks] Oops - here's the cookbook list!
Message-ID: <1129b198-660f-4599-b3e6-6412123edf3b at rialto.org>
Content-Type: text/plain; charset=utf-8; format=flowed

It would be better if I added the list, yes?

English Cookery Books to the Year 1850 by Arnold Whitaker Oxford Receipts
Pastry & Cookery For the Use of His Scholars by Edward Kidder A Handbook for
Anglo-Saxon Food Processing and Consumption by Ann Hagen The English Cookery
Book Historical Essays Edited by Eileen White The Englishman's Food, A
History of Five Centures of English Diet by J.C. Drummond and Anne Wilbraham
THe Good Housewife's JEWEL by Thomas Dawson with an introduction by Maggie
Black A New Booke of Cookerie by John Marell 1615; Falconwood Press The
Ladies Cabinet by Ruthuen, 1655; Falconwood Press A daily Exercise for
Ladies and Gentlewomen by John Murrell, 1617; Falconwood Press Food and
Cooking in Roman Britain History and Recipies by Jane Renfrow; English
Heritage The complete Receipt Book fo Ladie Elynor Fetiplace, Volume 1 Early
English Recipes by Margaret Webb with an introduction by Sir Stephen Gaselee
Platina's On RIght Pleasure and Good Health by Mary Ella Minham (paperback)
Painters and Food, Renaissance Recipies by Gillian Riley The Art of Dining A
History of Cooking and Eating by Sara Paston-Williams The Kitchen in History
by Molly Harrison Food and Feasting in Art The Pocumtuc Housewife, A Guide
to Domestic Cookery Art, Culture, and Cuisine; Ancient and Medieval
Gastronomy by Phyllis Pray Bober The Opera of Bartomlomeo Scappi 1570
(paperback) Early French Cookery; Sources, History, Original Recipes, and
Modern Adaptations by Eleanor and Terrance Scully Food and Drink in History;
Selections from the Annales, v5 edited by Forster and Ranum Cookin Apicius
by Sally Granger Food and Drink in Britain by C. Anne Wilson Feast, A
History of Grand Eating by Roy Strong (ARC) A Taste of Olde Englande
Anthimus De Observatione ciborum translated and edited by Mark Grant The Art
of Cookery in the Middle Ages by Terence Scully Le Viandier de Taillevent
(paperback) The Art of Cooking/The First Modern Cookery Book by the eminent
maestro Martino of Como Plenti and Grase, Food and Drink in a
Sixteenth-Century Household by Mark Dawson Cooking in Europe 1250-1650 by
Ken Albala The Viandier of Taillevent by Terence Scully (hardback) The
Housekeeping Book of Susanna Whatman Savoring the Past by Barbara Ketcham
Wheaton An Ordinance of Pottage by Constance Hieatt Food and Cooking in
Medieval Britain History and Recipes by Maggie Black The Abbot's Kitchen
Glastonbury Abbey, Somerset (pamphlet) John Evelyn, Cook edited by
Christopher Driver The English at Table by John Hampson Cakes and Characters
by Bridget Ann Henisch The Gourmet's Guide 1580-1660 by Stuart Peachey
English Royal Cookbook by Elizabeth Craig The Seven Centuries Cookbook by
Maxime McDendry Near a Thousand Tables by Felipe Fernandez Armestro

------------------------------

Message: 3
Date: Sat, 14 Oct 2017 22:02:24 -0500
From: Stefan li Rous <stefanlirous at gmail.com>
To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at Ansteorra.org>
Subject: [Sca-cooks] Stefan's Florilegium files for October 2017
Message-ID: <BD7A6FF0-F436-4C1E-85E9-20B2313F7258 at gmail.com>
Content-Type: text/plain; charset=utf-8

Greetings to the Gentlefolk of the SCA,

Here is a copy of my Florilegium article for October 2017, detailing what is
new in the Florilegium this month. 

I am always looking for good articles for the Florilegium. If you have
researched something in our period or you practice a little known art or
craft, writing an article is an excellent way to introduce others to the
work you've done. I'm especially interested in academic papers written for
A&S contests because, unfortunately, few have time at such an event to read
them. Even the judges. Getting them published in the Florilegium lets your
hard word benefit the entire Known World. Word format is the easiest for me
to handle, but others are possible. 

You don't have to be finished with your research or have a "perfect"
article. Other people can still learn from and be inspired by what you've
already done. You keep the copyright and you can always update it in the
future. If you're already sent something, but haven't heard back from me,
please feel free to email me again. Possibly I didn't get it or I'm waiting
for additional permissions or for answers to some questions or even simply
having trouble with the original article format.

Thanks,
Stefan
========

A Blending of the Past and Present

Over the past twenty-seven years in an ongoing effort, I have been
collecting bits of useful information from various newsgroups, mail lists,
facebook groups, and articles whose authors have given me permission to
publish. In order to make this information available to others, I have
placed this information in a collection of files called Stefan's
Florilegium.

The Florilegium is on the web at: http://www.florilegium.org

I am always interested in new articles. If you have written an article that
would be of interest to others in the SCA, please send it to me for possible
inclusion in the Florilegium. A&S documentation and class handouts will also
often work well. I am especially interested in research papers submitted as
A&S entries.

If you see someone's A&S documentation or perhaps an article in a local
newsletter that you think deserves a wider audience, please let me know. I
won't publish anything without the author's permission, but many authors are
too reserved to send me their articles on their own.

THLord Stefan li Rous    Ansteorra    stefan at florilegium.org

Here are the new files for this month:

In the ACCESSORIES section:
14C-DS-Pouch-art    "Fourteenth Century Drawstring Pouch" by Master Crispin
Sexi. How to tie a turks head knot.
http://www.florilegium.org/files/ACCESS/14C-DS-Pouch-art.html
In the ARCHERY section:
A-Pig-Hunt-art      "On Target: A Pig Hunt" by THL Deryk Archer. (Archery
Targets)
http://www.florilegium.org/files/ARCHERY/A-Pig-Hunt-art.html
In the CLOTHING section:
Gypsy-Wom-Cl-art    "Gypsy Women's Costume in the Renaissance" by Old
Marian, also known as Marian of Edwinstowe.
http://www.florilegium.org/files/CLOTHING/Gypsy-Wom-Cl-art.html
In the COMBAT section:
Bas-Conditng-art    "Basic Conditioning for Heavy List Combat" by Baron
Matthew Moraveous Avdenmork.
http://www.florilegium.org/files/COMBAT/Bas-Conditng-art.html
In the CRAFTS section:
Tric-Chainwrk-art   "Trichinopoly Chainwork - Is It Viking Chain Knitting?"
Authored by Lady Apollonia Voss. Illustrated by Lady ?hora "Amber"
Ottersd?tter.
http://www.florilegium.org/files/CRAFTS/Tric-Chainwrk-art.html
In the FOOD-MEATS section:
Romn-Meatbals-art   "Aliter Isicia Omentata (Apicius #47)" by Mistress Anne
de Tournai, OP.
http://www.florilegium.org/files/FOOD-MEATS/Romn-Meatbals-art.html
In the FOOD-SWEEETS section:
Swt-Potat-Pie-art   "Lusty Sweet Potato Pie" by Lady Alicia of Cambion.
http://www.florilegium.org/files/FOOD-SWEETS/Swt-Potat-Pie-art.html
In the PERFORMANCE ARTS section:
Glove-Puppets-art   "Glove Puppets" by HL Nidda Ridarelli.
http://www.florilegium.org/files/PERFORMANCE-ARTS/Glove-Puppets-art.html
In the PERSONAL CARE section:
Bruise-Juice-art  (51K)  8/ 6/17  "Bruise Juice Project: Herbal Research for
the 14th Century" by Lady Mevanou verch Reys Yriskynit.
http://www.florilegium.org/files/PERSONAL/Bruise-Juice-art.html
In the SCA-SOCIOLOGY section:
Power-o-Yes-art   "The Power of Yes vs. the Power of No" by Baroness Anys
Blodwell (aka Blod).
http://www.florilegium.org/files/SCA-SOCIOLOGY/Power-o-Yes-art.html
In the TECHNOLOGY section:
Tartar-art        (20K)  8/22/17  "Alum Feces ? An Unusual Medieval
Ingredient" by THL Elska ? Fj?rfelli. Medieval processing of tartar for soap
and cleaners.
http://www.florilegium.org/files/TECHNOLOGY/Tartar-art.html
In the TRAVEL section:
Frm-East2West-art "From East to West" by Lord ?lfred se leof.
http://www.florilegium.org/files/TRAVEL/Frm-East2West-art.html

Updated files:
rosaries-msg       Period rosaries and their use. Making rose beads.
armrd-turnps-msg   The medieval and SCA dish, armored turnips.
battle-ideas-msg   24 hour battles and other ideas.
bells-msg          Casting, construction and use of medieval bells. Bell
sources.
blacks-msg         Blacks in medieval Europe.
brass-rub-msg      Medieval brass rubbings. Modern sources.
peacocks-msg       Serving peacock sotelties safely.
pearls-msg         Period pearls. Use in jewelry and elsewhere.
----
Copyright 2017, Mark S. Harris. Permission to reprint in SCA-related
publications is hereby granted if the file descriptions are left unchanged.
Removing any of the updated files listed in order to fit the article into
limited publication space is allowed.  The article introduction may also be
edited, provided the web address and contact info are retained.

<end>

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

------------------------------

Message: 4
Date: Sun, 15 Oct 2017 13:44:54 -0600
From: Mem Morman <memelaina at rialto.org>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>,
	SCA-AuthenticCooks at yahoogroups.com
Subject: [Sca-cooks] Remaining cookbooks
Message-ID: <3d75a031-1d4e-54c8-ebaf-e5a86dedbd27 at rialto.org>
Content-Type: text/plain; charset=utf-8; format=flowed

Thanks for your pleasant response, folks!? Nice to hear from old friends.?
Here's what's left as of Sunday afternoon:

A Taste of Olde Englande
Art, Culture, and Cuisine; Ancient and Medieval Gastronomy by Phyllis Pray
Bober Cooking Apicius by Sally Granger Early English Recipes by Margaret
Webb with an introduction by Sir Stephen Gaselee Early French Cookery;
Sources, History, Original Recipes, and Modern Adaptations by Eleanor and
Terrance Scully English Cookery Books to the Year 1850 by Arnold Whitaker
Oxford Feast, A History of Grand Eating by Roy Strong (ARC) Food and Cooking
in Medieval Britain History and Recipes by Maggie Black Food and Cooking in
Roman Britain History and Recipies by Jane Renfrow; English Heritage Food
and Drink in Britain by C. Anne Wilson Food and Feasting in Art Le Viandier
de Taillevent (paperback) Plenti and Grase, Food and Drink in a
Sixteenth-Century Household by Mark Dawson The Englishman's Food, A History
of Five Centures of English Diet by J.C. Drummond and Anne Wilbraham The
Seven Centuries Cookbook by Maxime McDendry

Elaina

------------------------------

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End of Sca-cooks Digest, Vol 138, Issue 10
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