[MR] Calontiri Cooks' Symposium

[Elaine Koogler]

My Lords and Ladies,
This came across on the SCA Cooks' List yesterday and I thought that 
there might be those in our Kingdom who might be interested. With the 
permission of the poster, I am forwarding this to you.

Kiri

Our Web Page: http://www.calontir.org/cooksguild/ 
<http://www.calontir.org/cooksguild/>

Current class listing:

A Temperance of Cooks - Calontir Cook's Guild Symposium April 28th, 2007
Sponsored by the Barony of Forgotten Sea & Hosted by the Shire of Lost Moor
April 27, 28 and 29th 2007

Instructor Class Title/Topic

HRM Caillin MacKenzie Humoural Theory
HRM Caillin MacKenzie Teutonic Manuscript
Duke Cariadoc of the Bow Islamic Cooking
Mistress Kateryn de Develyn Period Manuscripts
Mistress Gwyneth Espicier “Food of the gods: Chocolate in period”
Mistress Gwyneth Espicier Redacting Period Recipes
Mistress Diana nic Luthais MacLean Outdoor cooking class
*Mistress Magdalena vander Meere Bread sauces
Mistress Anges Plant Confusions
HL Gwen A Brooke Mustard class
HL Gwen A Brooke Vinegar class
HL Malgar Thorvik Outdoor spit roasting class, held at camp
HL Suzanne de la Ferté Cooking with Flowers
HL Suzanne de la Ferté Food and Feasting in Renaissance Italy
Lord Sean of Aston Tor Kitchen Hygiene (food safety in the SCA kitchen)
Lady Ishmala bint Yuhannah Sugar Paste for Beginners
Lady Guenievre de Monmarche “These Things come from the Terrestrial 
Paradise..."
Lady Guenievre de Monmarche "Pies: the Ideal Tourney Food"
Lady Genevieve Darroch “Feast Planning Preparation and Serving”
Lady Carres Sabran Cordial Making

*Mistress Magdalena vander Meere was formally known as Meredydd ferch Owain


“Cooking with Flowers”, $5.00 Fee, Limit 20:
This class includes information about edible flowers, a wide assortment 
of period recipes using edible flowers, and the hands-on preparation of 
one of the recipes included in the class materials.

“Food and Feasting in Renaissance Italy”, $2.00 Fee, No Limit:
This class will include an in-depth discussion of feasting in 
Renaissance Italy -- social implications, ambiance and "tools" used, 
and, of course, recipes gathered from a wide variety of sources.

"These Things Come from the Terrestrial Paradise..."
Spices were expensive and highly prized in the Middle Ages. This class 
examines why they were highly prized, and how this value affected their 
use in food and medicine. (1 hour)

"Pies: the Ideal Tourney Food"
Pies both sweet and savory are found in every known medieval cookbook. 
Because they are self-contained, pies are and were an ideal food for 
travelers. We will examine the different types of pies and how medieval 
and modern pies differ. Ideas for improvising on the theme of "pie" will 
also be covered. (1 hour)

“Hands-On Mustard Making”
This class will briefly cover the chemistry and history of mustard as 
well as a review of a number of period recipes. After a brief review of 
the basic steps in making uncooked mustard recipes, the class will learn 
by doing and make at least one type of mustard in a period fashion.

“Vinegar - History and Care and Feeding of:”
A review of vinegar in history, and in period including uses, recipes, 
and flavored vinegars with an emphasis on how to "grow" your own at 
home. If my culture cooperates, I will try and have vinegar mother to 
assist others in starting their own crops.

“Plant Confusions"
This class will cover period plant confusions such as: citrons (a melon 
and a citrus), wheat and buckwheat, pine apple in period being the 
"apple" of the pine, pinecones, etc.

“Outdoor spit roasting class”
Are you tired of cooler fodder? Is the recent Peanut Butter scare more 
than you can handle?
Cooking outside at events in period like fashion is easier than you may 
think. Forget the PB&J's and learn to cook Pork Loin and other fine food 
stuffs over an open fire. Go from digging for what the fighters have 
left in the cooler to eating high on the hog.

Period Manuscripts
This class will go over a list of extant cooking manuscripts (currently 
known), a list of manuscripts in translation, and where to find 
manuscripts on the web. If time permits we will briefly discuss using 
multiple translations of the same manuscript in your research.

-- 
Remember, if you ever need a helping hand, it's at the end of your arm. 
As you get older, remember you have another hand: the first is to help 
yourself, the second is to help others 

                        -- Audrey Hepburn