[Ponte Alto] Fwd: [MR] Middle Kingdom Cooks' Symposium

[Mary Bowles]

Hey Ponte Alto,
 
One of our own is sending us information on the Middle Kingdom Cooks Symposium. Read below if you decant alcohol's.
 
YIS,
Lady Maria-Therese de Normand
Seneschal, Ponte Alto

Stacie Larson <csrpnt at yahoo.com> wrote:
Date: Fri, 17 Jun 2005 09:35:26 -0700 (PDT)
From: Stacie Larson <csrpnt at yahoo.com>
To: atlantia at atlantia.sca.org
Subject: [MR] Middle Kingdom Cooks' Symposium

In case anyone is interested ... (Oh, and they're specifically looking
for brewers and vintners, as well as cooks.)

Cecily

Date: Fri, 17 Jun 2005 09:06:51 -0400
From: Judith Kirk 
Subject: [Mid] Call For Teachers! Cooks' Symposium!

(Please feel free to forward to any lists you feel might be interested 
in participating. )



Call for Teachers and Presenters: Middle Kingdom Cook's Symposium 2005

Event Date: Saturday, December 3, 2005
City: Kalamazoo, Michigan (Canton of Three Hills, Barony of Andelcrag)
Site: Kalamazoo Latvian Hall, 100 Cherry Hill, Kalamazoo, MI 49008


The Barony of Andelcrag invites you to join cooks, researchers, 
farmers, herbalists, toolmakers, food aficionados, gourmands and
interested 
bystanders to a Cook's Symposium scheduled for December 3rd, 2005. This

year's Symposium will be held at the Kalamazoo Latvian Hall, which 
resides in the Canton of Three Hills within the Barony of Andelcrag.
The 
site is wet, handicap friendly, easy to find, near major highways,
within 
easy driving distance of airports, and has ample parking. Did we 
mention this was a wet site?

We would like to invite and encourage you to present a class at this 
year's Symposium regardless of your level of expertise. Beginners and 
experts alike are welcome to share their knowledge. Past year's
Symposia 
had two to three loosely grouped tracks. We are planning to continue 
this. Classes are typically 1 hour long, though some hands-on classes
may 
run as long as 2 hours, if space permits.

We're specifically interested in adding a track of classes this year 
dedicated solely to the brewing and vinting arts, as this is a topic
that 
is frequently tied directly to cooking within our researched time 
periods. We're looking for teachers willing to present classes on any
topic 
related to the production or use of "booze." Do you have a pet project 
related to brewing and vinting? Contact us! We'd love to have you 
teach! 

The expected cutoff date for finalizing the class list has been 
tentatively set for November 1st, 2005. For those of you who have
already 
volunteered, thankyou! We will be in regular contact with you over the 
upcoming months to keep you updated on the event's happenings. For
those 
you thinking about teaching, but not sure what you should teach, why
not 
consider these ideas*

Previous classes have included presentations on feasts cooked (with 
recipes and samples!), currently translated manuscripts seen nowhere
else 
in the US, medieval diet and nutrition classes, hands-on classes 
working with doughs and sugar pastes, classes on cooking without modern

conveniences, period cheese making, as well as dessert and confection 
varieties.

Don't let your imagination stop there. Why not consider a class on 
medieval preserves and their containers, making spice collections for 
various cultures, fire building, medieval chicken breeds, clothing for
the 
medieval cook, hair-styling for the period and modern cook, food served

to celebrate birth and death, famous cooks and what they wrote. The 
possibilities are endless. We encourage you to use your imagination!

To help prospective teachers out, here are some possibilities for ways 
in which information can be taught or presented*

CLASS PRESENTATIONS: Presentations typically center around a verbal 
presentation of a concept, its challenges, or a specific project. They 
often present ongoing or completed research and theory and sometimes 
include handouts or audio-visual materials. Two or three related 
presentations can be presented as a panel.

WORKSHOPS and HANDS-ON DEMONSTRATIONS: Innovative, interactive learning

sessions where participants acquire tools, techniques, and approaches 
that they can apply to their research and practice. It's not uncommon 
for hands-on classes to have students take something home with them, 
whether that something is a finished product or tools they experimented

with in the workshop.

FOR INFORMATION ABOUT CLASSES OR TO VOLUNTEER TO TEACH PLEASE CONTACT 
THE CLASS COORDINATOR:

Mistress Iasmin de Cordoba
C/o Gaylin Walli, iasmin at comcast.net or telephone 248-582-0533 (EDST)

FOR INFORMATION ABOUT THE EVENT IN GENERAL OR ABOUT THE EVENT SITE 
(ESPECIALLY QUESTIONS ABOUT HANDICAP ACCESS), PLEASE CONTACT ONE OF THE

EVENT STEWARDS:

Mistress Siobhan, judith.a.kirk at wmich.edu (site and location questions)
Dame Hauviette, channonmondoux at yahoo.com (general event questions)





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