From lcm at jeffnet.org  Sat Apr  7 00:08:59 2018
From: lcm at jeffnet.org (Laura C Minnick)
Date: Sat, 7 Apr 2018 00:08:59 -0700
Subject: [Sca-cooks] =?utf-8?q?Fwd=3A_The_Chef_-_from_=E2=80=98The_Lost_Ca?=
 =?utf-8?q?nterbury_Tales=E2=80=99?=
In-Reply-To: <1433375518.359606.1522630598799@mail.yahoo.com>
References: <1433375518.359606.1522630598799@mail.yahoo.com>
Message-ID: <0370d1e7-c9e7-0477-002a-23c5e2b2e516@jeffnet.org>

This is too good not to pass on...

Liutgard



-------- Forwarded Message --------
Subject: 	The Chef - from ?The Lost Canterbury Tales?
Date: 	Mon, 2 Apr 2018 00:56:38 +0000
From: 	Paul Freeman <00002a341e23ac01-dmarc-request at LISTSERV.UIC.EDU>
Reply-To: 	Paul Freeman <apaulfreeman at yahoo.co.uk>
To: 	CHAUCER at LISTSERV.UIC.EDU



Good morning Chaucerians

I was stuck for a poetry entry for a competition last week so wrote the 
poem below to the 40-line maximum'. You should recognise who it's about. 
Hope you enjoy it:


*The Chef - from /?The Lost Canterbury Tales?/*


A Chef there was, clept Gordon, who had soared

to prominence, and had a voice that roared

more loudly than a trans-Atlantic gale.

Perfection was his culinary Grail,

and if, perchance, an underling fell short,

their pleadings and excuses came to naught;

for those not gastronomically inspired,

he duly shamed, then summarily fired.

>From Michelin he?d garnered several stars

for grand cuisine, yet served not deep fried bars (10)

of chocolate in his eateries, a food

on which his fellow Scotsmen often chewed.

Quod Gordon: ?I would rather eat a turd

than graze on what sustains the common herd.

Crisp vegetables and sundry fruits are best,

with relish and exotic sauces dressed.?

And likewise he was critical of wealth,

that fostered ?mongst the well-to-do ill health;

for diets of the rich contained much meat,

promoting clogged up arteries, and feet (20)

made swollen by the ravages of gout,

and bodies that grew steadily more stout.

Blond-haired and craggy-featured, Gordon spoke

in coarsest terms - as might the rudest folk -

which cleaved him to the average person?s heart.

This set him from most other chefs apart,

since unlike chefs of old who piled on weight

by scoffing every morsel on their plate,

his moderation kept his body fit,

maintaining, too, his sharp and biting wit. (30)

/Hell?s Kitchen/was his eatery of fame,

and with expletive-ridden rants he?d blame

apprentices for mishaps and might shout

for instance: ?This is fucking raw! Get out!?

He also toured the shires to test the fare

of nightmare inns, where landlords would beware;

for if instead of ?Chef?, they called him ?Cook?,

he?d hang their genitalia from a hook.

Thus ends my sketch of Gordon, who, though crude,

with gastronomic talent was imbued. ?(40)

(Paul A. Freeman)



-------------------------------------------------------------------------------------------
Website: www.paulfreeman.weebly.com <http://www.paulfreeman.weebly.com/>
Read a sample of my work from Everyday Fiction:

http://everydayfiction.com/happy-dependence-day-by-paul-a-freeman/

Read my top five story from the /National /newspaper's annual short 
story competition:

http://www.thenational.ae/arts-culture/short-story-a-day-for-decisiveness
================================================================

CHAUCER at LISTSERV.UIC.EDU <mailto:CHAUCER at LISTSERV.UIC.EDU>

* To unsubscribe click on the following link: <A 
HREF="mailto:CHAUCER-unsubscribe-request at listserv.uic.edu" 
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Archives: http://listserv.uic.edu/archives/chaucer.html


From stefanlirous at gmail.com  Sat Apr  7 12:32:17 2018
From: stefanlirous at gmail.com (Stefan li Rous)
Date: Sat, 7 Apr 2018 14:32:17 -0500
Subject: [Sca-cooks] illusion foods
Message-ID: <861DE76B-77E4-4BCF-891D-FFD0D762B225@gmail.com>

<<< We're going to make the tarts for our Feast of Fools.  All of the dishes will tie into the illusion idea, but in different ways. Parmasean tarts sound like a cheese tart, but are of course fish tarts.  We are serving onion pottage in bean pots, but we're setting flowers on the top so they look like flower pots.  We're also doing hedgehogs, etc.

Katherine >>>

Perhaps of interest:
illusion-fds-msg (147K) 12/13/13 Medieval illusion foods. Disguised food.
http://www.florilegium.org/files/FOOD/illusion-fds-msg.html

Warners-art (32K) 6/29/98 An article on disguised food. by Alizaunde, Demoiselle de Bregeuf.
http://www.florilegium.org/files/FOOD/Warners-art.html

Now that it can be done, I'd love to add some photos of illusion/disguised food to the Florilegium.

Stefan
--------
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 ****








From lordhunt at gmail.com  Sat Apr  7 13:39:22 2018
From: lordhunt at gmail.com (Suey Lord)
Date: Sat, 7 Apr 2018 17:39:22 -0300
Subject: [Sca-cooks] Fwd: The Chef - from ?The Lost Canterbury Tales?
In-Reply-To: <mailman.1.1523131482.18404.sca-cooks-ansteorra.org@lists.ansteorra.org>
References: <mailman.1.1523131482.18404.sca-cooks-ansteorra.org@lists.ansteorra.org>
Message-ID: <FAF40E29-C53E-473A-8FFB-EABB315AE4B6@gmail.com>


>    Laura C Minnickquoted from Paul Freeman:
>   
> Good morning Chaucerians
> 
> 
>> From Michelin he?d garnered several stars
> 
> . . . for grand cuisine, yet served not deep fried bars (10)
> 
> of chocolate in his eateries, a food
> 
> on which his fellow Scotsmen often chewed. . . .

Sorry  - chocolate is an American product not known during Chaucer?s time. 


From t.d.decker at att.net  Sat Apr  7 14:05:23 2018
From: t.d.decker at att.net (Terry Decker)
Date: Sat, 7 Apr 2018 16:05:23 -0500
Subject: [Sca-cooks] Fwd: The Chef - from ?The Lost Canterbury Tales?
In-Reply-To: <FAF40E29-C53E-473A-8FFB-EABB315AE4B6@gmail.com>
References: <mailman.1.1523131482.18404.sca-cooks-ansteorra.org@lists.ansteorra.org>
 <FAF40E29-C53E-473A-8FFB-EABB315AE4B6@gmail.com>
Message-ID: <596B7E8687A843A999770CDEE1229233@Vishnu>




>    Laura C Minnickquoted from Paul Freeman:
>
> Good morning Chaucerians
>
>
>> From Michelin he?d garnered several stars
>
> . . . for grand cuisine, yet served not deep fried bars (10)
>
> of chocolate in his eateries, a food
>
> on which his fellow Scotsmen often chewed. . . .

Sorry  - chocolate is an American product not known during Chaucer?s time.

True.  And Michelin didn't rate inns in the day.  This is, however, a lovely 
Chaucerian parody poking fun at Gordon Ramsey, who's "Hell's Kitchen" 
television program I avoid.

Bear 


From lcm at jeffnet.org  Sat Apr  7 23:57:55 2018
From: lcm at jeffnet.org (Laura C Minnick)
Date: Sat, 7 Apr 2018 23:57:55 -0700
Subject: [Sca-cooks] Fwd: The Chef - from ?The Lost Canterbury Tales?
In-Reply-To: <FAF40E29-C53E-473A-8FFB-EABB315AE4B6@gmail.com>
References: <mailman.1.1523131482.18404.sca-cooks-ansteorra.org@lists.ansteorra.org>
 <FAF40E29-C53E-473A-8FFB-EABB315AE4B6@gmail.com>
Message-ID: <354651f4-14b1-20f3-ce2c-fe80c71863cc@jeffnet.org>



On 4/7/2018 1:39 PM, Suey Lord wrote:
>>     Laura C Minnickquoted from Paul Freeman:
>>    
>> Good morning Chaucerians
>>
>>
>>>  From Michelin he?d garnered several stars
>> . . . for grand cuisine, yet served not deep fried bars (10)
>>
>> of chocolate in his eateries, a food
>>
>> on which his fellow Scotsmen often chewed. . . .
> Sorry  - chocolate is an American product not known during Chaucer?s time.

Suey, neither was Gordon Ramsay. It is what we generally call a _joke_. 
Meant to amuse. Nothing more.

Liutgard


From karobert at unm.edu  Mon Apr  9 06:56:59 2018
From: karobert at unm.edu (Kathleen Roberts)
Date: Mon, 9 Apr 2018 13:56:59 +0000
Subject: [Sca-cooks] 
 =?utf-8?q?Fwd=3A_The_Chef_-_from_=E2=80=98The_Lost_C?=
 =?utf-8?q?anterbury_Tales=E2=80=99?=
In-Reply-To: <0370d1e7-c9e7-0477-002a-23c5e2b2e516@jeffnet.org>
References: <1433375518.359606.1522630598799@mail.yahoo.com>
 <0370d1e7-c9e7-0477-002a-23c5e2b2e516@jeffnet.org>
Message-ID: <CY1PR07MB14808ED3B61F57E2DCDBF206C0BF0@CY1PR07MB1480.namprd07.prod.outlook.com>

That was wonderful.    As a once poet who did period parodies, I loved it. 

I am a Gordon Ramsey fan because I CANT scream at idiots at work.   Watching his shows is almost therapeutic.  :)

Cailte

-----Original Message-----
From: Sca-cooks [mailto:sca-cooks-bounces+karobert=unm.edu at lists.ansteorra.org] On Behalf Of Laura C Minnick
Sent: Saturday, April 07, 2018 1:09 AM
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] Fwd: The Chef - from ?The Lost Canterbury Tales?

This is too good not to pass on...

Liutgard



-------- Forwarded Message --------
Subject: 	The Chef - from ?The Lost Canterbury Tales?
Date: 	Mon, 2 Apr 2018 00:56:38 +0000
From: 	Paul Freeman <00002a341e23ac01-dmarc-request at LISTSERV.UIC.EDU>
Reply-To: 	Paul Freeman <apaulfreeman at yahoo.co.uk>
To: 	CHAUCER at LISTSERV.UIC.EDU



Good morning Chaucerians

I was stuck for a poetry entry for a competition last week so wrote the poem below to the 40-line maximum'. You should recognise who it's about. 
Hope you enjoy it:


*The Chef - from /?The Lost Canterbury Tales?/*


A Chef there was, clept Gordon, who had soared

to prominence, and had a voice that roared

more loudly than a trans-Atlantic gale.

Perfection was his culinary Grail,

and if, perchance, an underling fell short,

their pleadings and excuses came to naught;

for those not gastronomically inspired,

he duly shamed, then summarily fired.

From Michelin he?d garnered several stars

for grand cuisine, yet served not deep fried bars (10)

of chocolate in his eateries, a food

on which his fellow Scotsmen often chewed.

Quod Gordon: ?I would rather eat a turd

than graze on what sustains the common herd.

Crisp vegetables and sundry fruits are best,

with relish and exotic sauces dressed.?

And likewise he was critical of wealth,

that fostered ?mongst the well-to-do ill health;

for diets of the rich contained much meat,

promoting clogged up arteries, and feet (20)

made swollen by the ravages of gout,

and bodies that grew steadily more stout.

Blond-haired and craggy-featured, Gordon spoke

in coarsest terms - as might the rudest folk -

which cleaved him to the average person?s heart.

This set him from most other chefs apart,

since unlike chefs of old who piled on weight

by scoffing every morsel on their plate,

his moderation kept his body fit,

maintaining, too, his sharp and biting wit. (30)

/Hell?s Kitchen/was his eatery of fame,

and with expletive-ridden rants he?d blame

apprentices for mishaps and might shout

for instance: ?This is fucking raw! Get out!?

He also toured the shires to test the fare

of nightmare inns, where landlords would beware;

for if instead of ?Chef?, they called him ?Cook?,

he?d hang their genitalia from a hook.

Thus ends my sketch of Gordon, who, though crude,

with gastronomic talent was imbued. ?(40)

(Paul A. Freeman)



-------------------------------------------------------------------------------------------
Website: www.paulfreeman.weebly.com <http://www.paulfreeman.weebly.com/>
Read a sample of my work from Everyday Fiction:

http://everydayfiction.com/happy-dependence-day-by-paul-a-freeman/

Read my top five story from the /National /newspaper's annual short 
story competition:

http://www.thenational.ae/arts-culture/short-story-a-day-for-decisiveness
================================================================

CHAUCER at LISTSERV.UIC.EDU <mailto:CHAUCER at LISTSERV.UIC.EDU>

* To unsubscribe click on the following link: <A 
HREF="mailto:CHAUCER-unsubscribe-request at listserv.uic.edu" 
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_______________________________________________
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Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

From ggorsuch at gmail.com  Fri Apr 13 12:59:53 2018
From: ggorsuch at gmail.com (Glenn Gorsuch)
Date: Fri, 13 Apr 2018 12:59:53 -0700
Subject: [Sca-cooks] Transylvanian Cookbook, revised
Message-ID: <CAFoYnQ3o+Hp73Sth1szC3EwByo-=N2BncoG=qhn2duW9UCMO+w@mail.gmail.com>

Hello, cousins!

So, I?ve been plugging away on the The Science of Cooking, and finally got
version 3.0 done.  Better internal notes, the recipes are all numbered,
some updated translations (thank you, Julia!).

Also, while you can still (and will always) be able to download it for
free, I?ve also set it up for a print-on-demand through Lulu.com, in case
your bookshelf has a space that needs filling.

Right now, it?s available on my blog (
http://www.fibergeek.com/leathernotebook/the-transylvanian-cookbook/ ) and
I will be pushing it out to the other sites as soon as I have a few minutes
more.

From johnnae at mac.com  Fri Apr 13 13:14:20 2018
From: johnnae at mac.com (Johnna Holloway)
Date: Fri, 13 Apr 2018 16:14:20 -0400
Subject: [Sca-cooks] Transylvanian Cookbook, revised
In-Reply-To: <CAFoYnQ3o+Hp73Sth1szC3EwByo-=N2BncoG=qhn2duW9UCMO+w@mail.gmail.com>
References: <CAFoYnQ3o+Hp73Sth1szC3EwByo-=N2BncoG=qhn2duW9UCMO+w@mail.gmail.com>
Message-ID: <15B8F0FA-AFC9-484D-99CA-C6669003EFC1@mac.com>

Terrific news.

Thanks

Johnnae

Sent from my iPad

> On Apr 13, 2018, at 3:59 PM, Glenn Gorsuch <ggorsuch at gmail.com> wrote:
> 
> Hello, cousins!
> 
> So, I?ve been plugging away on the The Science of Cooking, and finally got
> version 3.0 done.  Better internal notes, the recipes are all numbered,
> some updated translations (thank you, Julia!).
> 
> Also, while you can still (and will always) be able to download it for
> free, I?ve also set it up for a print-on-demand through Lulu.com, in case
> your bookshelf has a space that needs filling.
> 
> Right now, it?s available on my blog (
> http://www.fibergeek.com/leathernotebook/the-transylvanian-cookbook/ ) and
> I will be pushing it out to the other sites as soon as I have a few minutes
> more.
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

From stefanlirous at gmail.com  Sat Apr 14 21:09:10 2018
From: stefanlirous at gmail.com (Stefan li Rous)
Date: Sat, 14 Apr 2018 23:09:10 -0500
Subject: [Sca-cooks] Stefan's Florilegium files for April 2018
Message-ID: <C2A0A101-D803-4046-8A8D-628CA983D75D@gmail.com>

Greetings to the Gentlefolk of the SCA,

Here is a copy of my Florilegium article for April 2018, 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 ANIMALS section:
It-Pet-Names-art   "Renaissance Italian Pets and Pet Names" by Maestra Giata Magdalena Alberti.
http://www.florilegium.org/files/ANIMALS/It-Pet-Names-art.html
In the ARCHERY section:
Mk-Japan-Arrow-art "Building the Japanese Arrow for Target Archery" by Master Godai Katsunaga, O.L.
http://www.florilegium.org/files/ARCHERY/Mk-Japan-Arrow-art.html
In the BEVERAGES section:
Malt-Acorns-2-art  "Did you know you can malt acorns? Part 2" by THL Madoc Arundel. (the How-to Part)
http://www.florilegium.org/files/BEVERAGES/Malt-Acorns-2-art.html
In the EQUESTRIAN section:
Mkg-Quintain-art   "Building a Quintain" by Marco Solario.
http://www.florilegium.org/files/EQUESTRIAN/Mkg-Quintain-art.html
In the FOOD-CONDIMENTS section:
Onion-Relish-art   "Pikkyll Pour le Mallard (Spiced Onion Relish)" by Mistress Leoba of Lecelade.
http://www.florilegium.org/files/FOOD-CONDIMENTS/Onion-Relish-art.html
In the FOOD-FRUITS section:
On-Watermeln-art   "On Watermelons" by Hextilda Corbett.
http://www.florilegium.org/files/FOOD-FRUITS/On-Watermeln-art.html
In the FOOD-MEATS section:
Poachd-Salmon-art  "Poached Salmon for Candlemas" by Lady Ysabel de la Oya.
http://www.florilegium.org/files/FOOD-MEATS/Poachd-Salmon-art.html
In the FOOD-SWEETS section:
Pignolat2ways-art  "Pignolat ? Two Ways" by Lady Marie H?l?ne of the New Forest.
http://www.florilegium.org/files/FOOD-SWEETS/Pignolat2ways-art.html
In the FOOD-UTENSILS section:
An-Aquamanile-art  "The Aquamanile: A Whimsical Way to Proper Table Manners" by Elska ? Fj?rfelli.
http://www.florilegium.org/files/FOOD-UTENSILS/An-Aquamanile-art.html
In the SCA-EVENT-PLANNING section:
Runng-Fightng-art  "Running the Fighting at an Event" by Syr Yesungge Altan.
http://www.florilegium.org/files/SCA-EVENT-PLANNING/Runng-Fightng-art.html
In the PERFORMANCE ARTS section:
Puppet-Stage-art   "On Building a Conjecturally Correct 
Medieval Puppet Stage" by THF Dagonell the Juggler.
http://www.florilegium.org/files/PERFORMANCE-ARTS/Puppet-Stage-art.html
In the SCRIBAL ARTS section:
Wr-Med-Leters-art   "Writing a Medieval Letter" by Lady Mevanou Verch Reys Yriskynit.
http://www.florilegium.org/files/SCRIBAL-ARTS/Wr-Med-Leters-art.html
----
Copyright 2018, 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 ****


From johnnae at mac.com  Thu Apr 19 06:30:05 2018
From: johnnae at mac.com (Johnna Holloway)
Date: Thu, 19 Apr 2018 09:30:05 -0400
Subject: [Sca-cooks] Articles on Yeast
Message-ID: <FDA40D4F-7836-475E-928F-70F7FABD0572@mac.com>

All of the World's Yeast Probably Originated in China <https://www.theatlantic.com/science/archive/2018/04/yeast-sequencing-china/557930/>
theatlantic.com
https://www.theatlantic.com/science/archive/2018/04/yeast-sequencing-china/557930/ <https://www.theatlantic.com/science/archive/2018/04/yeast-sequencing-china/557930/>

Original study https://www.nature.com/articles/s41586-018-0030-5 <https://www.nature.com/articles/s41586-018-0030-5>


Johnnae

From prescotj at telusplanet.net  Fri Apr 20 13:08:32 2018
From: prescotj at telusplanet.net (James Prescott)
Date: Fri, 20 Apr 2018 14:08:32 -0600
Subject: [Sca-cooks] Ouverture de Cuisine
In-Reply-To: <59D6E586.9060709@telusplanet.net> 0VB9eq5Lt9IWI0VBBevsg0
 0Y24eHKqI7Va80Y26e1qxB
References: <59715280.8090706@telusplanet.net>
 <59D6E586.9060709@telusplanet.net> 0VB9eq5Lt9IWI0VBBevsg0
 0Y24eHKqI7Va80Y26e1qxB
Message-ID: <5ADA48C0.8030700@telusplanet.net>


Greetings everyone,

I have had to fire the publisher for a number of reasons.  Progress had 
looked so promising, until it all took a ghastly nose-dive on March 14. 
  My several attempts to get things fixed since then have failed.

The bad news is that publication will be delayed indefinitely.  The good 
news is that I won't have to deal with this publisher.


Thorvald / James


On 2017-10-06, 13:11, James Prescott wrote:
>
> I will post when that information is known.
>
> Thorvald / James
>
>
> On 2017-10-06, 10:08, The Eloquent Page wrote:
>> Congratulations! I assume that you'll post information closer to the
>> publication date?
>>
>> Katherine
>>
>> On 10/5/2017 10:08 PM, James Prescott wrote:
>>>
>>> Greetings everyone,
>>>
>>> Contract signed today with a publisher for printing my translation
>>> into English of "Ouverture de Cuisine" (Li?ge 1604), with much
>>> supporting material.
>>>
>>> Probably going to be over 300pp paperback, and will probably be
>>> available for ordering either very late this year, or early next year.
>>>
>>>
>>> Thorvald / James
>>> _______________________________________________
>>> Sca-cooks mailing list
>>> Sca-cooks at lists.ansteorra.org
>>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>>
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

From ddfr at daviddfriedman.com  Fri Apr 20 22:26:33 2018
From: ddfr at daviddfriedman.com (David Friedman)
Date: Sat, 21 Apr 2018 08:26:33 +0300
Subject: [Sca-cooks] Ouverture de Cuisine
In-Reply-To: <5ADA48C0.8030700@telusplanet.net>
References: <59715280.8090706@telusplanet.net>
 <59D6E586.9060709@telusplanet.net> <5ADA48C0.8030700@telusplanet.net>
Message-ID: <67d18d77-b415-d10c-a87b-377f0daa1afe@daviddfriedman.com>

Have you considered self publishing? Nowadays it's easy.


On 4/20/18 11:08 PM, James Prescott wrote:
>
> Greetings everyone,
>
> I have had to fire the publisher for a number of reasons. Progress had 
> looked so promising, until it all took a ghastly nose-dive on March 
> 14.  My several attempts to get things fixed since then have failed.
>
> The bad news is that publication will be delayed indefinitely. The 
> good news is that I won't have to deal with this publisher.
>
>
> Thorvald / James
>
>
> On 2017-10-06, 13:11, James Prescott wrote:
>>
>> I will post when that information is known.
>>
>> Thorvald / James
>>
>>
>> On 2017-10-06, 10:08, The Eloquent Page wrote:
>>> Congratulations! I assume that you'll post information closer to the
>>> publication date?
>>>
>>> Katherine
>>>
>>> On 10/5/2017 10:08 PM, James Prescott wrote:
>>>>
>>>> Greetings everyone,
>>>>
>>>> Contract signed today with a publisher for printing my translation
>>>> into English of "Ouverture de Cuisine" (Li?ge 1604), with much
>>>> supporting material.
>>>>
>>>> Probably going to be over 300pp paperback, and will probably be
>>>> available for ordering either very late this year, or early next year.
>>>>
>>>>
>>>> Thorvald / James
>>>> _______________________________________________
>>>> Sca-cooks mailing list
>>>> Sca-cooks at lists.ansteorra.org
>>>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>>>
>>> _______________________________________________
>>> Sca-cooks mailing list
>>> Sca-cooks at lists.ansteorra.org
>>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>
>

-- 
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/


From prescotj at telusplanet.net  Fri Apr 20 23:17:30 2018
From: prescotj at telusplanet.net (James Prescott)
Date: Sat, 21 Apr 2018 00:17:30 -0600
Subject: [Sca-cooks] Ouverture de Cuisine
In-Reply-To: <5ADA48C0.8030700@telusplanet.net> 9l2ofZnaRvxoZ9l2pfviXu
References: <59715280.8090706@telusplanet.net>
 <59D6E586.9060709@telusplanet.net> <5ADA48C0.8030700@telusplanet.net>
 9l2ofZnaRvxoZ9l2pfviXu
Message-ID: <5ADAD77A.7000700@telusplanet.net>


I have a number of options that I will consider after taking a bit of a 
break.  There are five or six publishers that people have suggested that 
I have not tried.  Self publishing is definitely an option that I'm 
keeping open.

And if none of that works, it would go up on the web as a PDF.

Thorvald / James


On 2018-04-20, 23:26, David Friedman wrote:
> Have you considered self publishing? Nowadays it's easy.
>
>
> On 4/20/18 11:08 PM, James Prescott wrote:
>>
>> Greetings everyone,
>>
>> I have had to fire the publisher for a number of reasons. Progress had
>> looked so promising, until it all took a ghastly nose-dive on March
>> 14. My several attempts to get things fixed since then have failed.
>>
>> The bad news is that publication will be delayed indefinitely. The
>> good news is that I won't have to deal with this publisher.
>>
>>
>> Thorvald / James
>>
>>
>>> On 2017-10-06, 10:08, The Eloquent Page wrote:
>>>> Congratulations! I assume that you'll post information closer to the
>>>> publication date?
>>>>
>>>> Katherine
>>>>
>>>> On 10/5/2017 10:08 PM, James Prescott wrote:
>>>>>
>>>>> Greetings everyone,
>>>>>
>>>>> Contract signed today with a publisher for printing my translation
>>>>> into English of "Ouverture de Cuisine" (Li?ge 1604), with much
>>>>> supporting material.
>>>>>
>>>>> Probably going to be over 300pp paperback, and will probably be
>>>>> available for ordering either very late this year, or early next year.
>>>>>
>>>>>
>>>>> Thorvald / James

From johnnae at mac.com  Tue Apr 24 08:47:39 2018
From: johnnae at mac.com (Johnna Holloway)
Date: Tue, 24 Apr 2018 11:47:39 -0400
Subject: [Sca-cooks] Bog butter
Message-ID: <3DC15931-5B5C-44C9-A674-41A38F13F0EA@mac.com>

Auto correct wants this to be about big butter but yes it?s bog butter.

https://www.atlasobscura.com/foods/bog-butter-ireland-scotland?utm_source=Atlas+Obscura+Daily+Newsletter&utm_campaign=4f0748067d-EMAIL_CAMPAIGN_2018_04_24&utm_medium=email&utm_term=0_f36db9c480-4f0748067d-63925469&ct=t(EMAIL_CAMPAIGN_4_24_2018)&mc_cid=4f0748067d&mc_eid=7baf919868

Johnnae

Sent from my iPad

From stefanlirous at gmail.com  Wed Apr 25 14:47:19 2018
From: stefanlirous at gmail.com (Stefan li Rous)
Date: Wed, 25 Apr 2018 16:47:19 -0500
Subject: [Sca-cooks] Ouverture de Cuisine
In-Reply-To: <5ADAD77A.7000700@telusplanet.net>
References: <59715280.8090706@telusplanet.net>
 <59D6E586.9060709@telusplanet.net> <5ADA48C0.8030700@telusplanet.net>
 <5ADAD77A.7000700@telusplanet.net>
Message-ID: <69233703-A3CF-4F02-B0C1-AFA7B7269007@gmail.com>

 I would certainly be willing to host it in a non-exclusive way in the Florilegium, if you decide you can't publish it for money. I don't have a way to host for-profit files.

Stefan

> On Apr 21, 2018, at 1:17 AM, James Prescott <prescotj at telusplanet.net> wrote:
> 
> 
> I have a number of options that I will consider after taking a bit of a break.  There are five or six publishers that people have suggested that I have not tried.  Self publishing is definitely an option that I'm keeping open.
> 
> And if none of that works, it would go up on the web as a PDF.
> 
> Thorvald / James

--------
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 ****