<DIV>Hey Ponte Alto,</DIV>
<DIV> </DIV>
<DIV>One of our own is sending us information on the Middle Kingdom Cooks Symposium. Read below if you decant alcohol's.</DIV>
<DIV> </DIV>
<DIV>YIS,</DIV>
<DIV>Lady Maria-Therese de Normand</DIV>
<DIV>Seneschal, Ponte Alto<BR><BR><B><I>Stacie Larson <csrpnt@yahoo.com></I></B> wrote:</DIV>
<BLOCKQUOTE class=replbq style="PADDING-LEFT: 5px; MARGIN-LEFT: 5px; BORDER-LEFT: #1010ff 2px solid">Date: Fri, 17 Jun 2005 09:35:26 -0700 (PDT)<BR>From: Stacie Larson <csrpnt@yahoo.com><BR>To: atlantia@atlantia.sca.org<BR>Subject: [MR] Middle Kingdom Cooks' Symposium<BR><BR>In case anyone is interested ... (Oh, and they're specifically looking<BR>for brewers and vintners, as well as cooks.)<BR><BR>Cecily<BR><BR>Date: Fri, 17 Jun 2005 09:06:51 -0400<BR>From: Judith Kirk <JUDITH.A.KIRK@WMICH.EDU><BR>Subject: [Mid] Call For Teachers! Cooks' Symposium!<BR><BR>(Please feel free to forward to any lists you feel might be interested <BR>in participating. )<BR><BR><BR><BR>Call for Teachers and Presenters: Middle Kingdom Cook's Symposium 2005<BR><BR>Event Date: Saturday, December 3, 2005<BR>City: Kalamazoo, Michigan (Canton of Three Hills, Barony of Andelcrag)<BR>Site: Kalamazoo Latvian Hall, 100 Cherry Hill, Kalamazoo, MI 49008<BR><BR><BR>The Barony of Andelcrag invites you to join
cooks, researchers, <BR>farmers, herbalists, toolmakers, food aficionados, gourmands and<BR>interested <BR>bystanders to a Cook's Symposium scheduled for December 3rd, 2005. This<BR><BR>year's Symposium will be held at the Kalamazoo Latvian Hall, which <BR>resides in the Canton of Three Hills within the Barony of Andelcrag.<BR>The <BR>site is wet, handicap friendly, easy to find, near major highways,<BR>within <BR>easy driving distance of airports, and has ample parking. Did we <BR>mention this was a wet site?<BR><BR>We would like to invite and encourage you to present a class at this <BR>year's Symposium regardless of your level of expertise. Beginners and <BR>experts alike are welcome to share their knowledge. Past year's<BR>Symposia <BR>had two to three loosely grouped tracks. We are planning to continue <BR>this. Classes are typically 1 hour long, though some hands-on classes<BR>may <BR>run as long as 2 hours, if space permits.<BR><BR>We're specifically interested in adding a
track of classes this year <BR>dedicated solely to the brewing and vinting arts, as this is a topic<BR>that <BR>is frequently tied directly to cooking within our researched time <BR>periods. We're looking for teachers willing to present classes on any<BR>topic <BR>related to the production or use of "booze." Do you have a pet project <BR>related to brewing and vinting? Contact us! We'd love to have you <BR>teach! <BR><BR>The expected cutoff date for finalizing the class list has been <BR>tentatively set for November 1st, 2005. For those of you who have<BR>already <BR>volunteered, thankyou! We will be in regular contact with you over the <BR>upcoming months to keep you updated on the event's happenings. For<BR>those <BR>you thinking about teaching, but not sure what you should teach, why<BR>not <BR>consider these ideas*<BR><BR>Previous classes have included presentations on feasts cooked (with <BR>recipes and samples!), currently translated manuscripts seen nowhere<BR>else <BR>in the
US, medieval diet and nutrition classes, hands-on classes <BR>working with doughs and sugar pastes, classes on cooking without modern<BR><BR>conveniences, period cheese making, as well as dessert and confection <BR>varieties.<BR><BR>Don't let your imagination stop there. Why not consider a class on <BR>medieval preserves and their containers, making spice collections for <BR>various cultures, fire building, medieval chicken breeds, clothing for<BR>the <BR>medieval cook, hair-styling for the period and modern cook, food served<BR><BR>to celebrate birth and death, famous cooks and what they wrote. The <BR>possibilities are endless. We encourage you to use your imagination!<BR><BR>To help prospective teachers out, here are some possibilities for ways <BR>in which information can be taught or presented*<BR><BR>CLASS PRESENTATIONS: Presentations typically center around a verbal <BR>presentation of a concept, its challenges, or a specific project. They <BR>often present ongoing or
completed research and theory and sometimes <BR>include handouts or audio-visual materials. Two or three related <BR>presentations can be presented as a panel.<BR><BR>WORKSHOPS and HANDS-ON DEMONSTRATIONS: Innovative, interactive learning<BR><BR>sessions where participants acquire tools, techniques, and approaches <BR>that they can apply to their research and practice. It's not uncommon <BR>for hands-on classes to have students take something home with them, <BR>whether that something is a finished product or tools they experimented<BR><BR>with in the workshop.<BR><BR>FOR INFORMATION ABOUT CLASSES OR TO VOLUNTEER TO TEACH PLEASE CONTACT <BR>THE CLASS COORDINATOR:<BR><BR>Mistress Iasmin de Cordoba<BR>C/o Gaylin Walli, iasmin@comcast.net or telephone 248-582-0533 (EDST)<BR><BR>FOR INFORMATION ABOUT THE EVENT IN GENERAL OR ABOUT THE EVENT SITE <BR>(ESPECIALLY QUESTIONS ABOUT HANDICAP ACCESS), PLEASE CONTACT ONE OF THE<BR><BR>EVENT STEWARDS:<BR><BR>Mistress Siobhan,
judith.a.kirk@wmich.edu (site and location questions)<BR>Dame Hauviette, channonmondoux@yahoo.com (general event questions)<BR><BR><BR><BR><BR><BR>__________________________________ <BR>Do you Yahoo!? <BR>Yahoo! Mail - Helps protect you from nasty viruses. <BR>http://promotions.yahoo.com/new_mail<BR><BR>========================================================================<BR>The Merry Rose Tavern at Cheapside<BR>List Info: http://merryrose.atlantia.sca.org/<BR>Submissions: Atlantia@atlantia.sca.org<BR>Subscriptions: http://seahorse.atlantia.sca.org/mailman/listinfo/atlantia<BR><BR></BLOCKQUOTE><p>
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