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Ancient Medieval and Renaissance cooking

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Historical cooking/recipe site [Jan. 12th, 2010|10:53 am]
Ancient Medieval and Renaissance cooking

anjilak
Hello,
I'm new to the site and am the food writer for Renaissance Magazine.  I have a personal food blog at http://www.alicethecook.com.  I've noticed there hasn't been any new activity here lately, so I thought I would take an opportunity to post.   

Thanks!
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Calontir Cook's Symposium [Mar. 26th, 2009|01:17 pm]
Ancient Medieval and Renaissance cooking

wombatgirl
Only a month remains until the Calontir Cook’s Symposium! Come join us and sample the wonderful selection of cooking classes on a variety of topics, from open fire cooking to food sculpture. Come learn about cooking, and bring a dish to show off your skills to our potluck in the evening.

April 24, 25, and 26th, 2009
This year's symposium will feature a themed track of Subtleties and Sugar Work.
Key Note Speaker: Dame Alys Katherine
Camp Marvin Hillyard - 9501 SE Hillyard Rd - Easton MO 64443
Site opens Friday 4/24 at 6pm and closes on Sunday 4/26 at 11am

Site Fees:
Adults - $10.00 + a dish for the potluck (plus $3.00 non-member surcharge as applicable)
Ages 17 through 8 - $7.00 and under 8 - free
There are a few cabins available to rent for $15.00, space for six people.
(Please prepay for all cabins to the event steward, NO reservation = NO Cabin!!)
Site is discretely wet. Camping available for free.

Our website has been updated with a tentative class schedule and class list. Please go visit it and check out the classes!
Main Page: http://www.calontir.org/cooksguild/
Class Schedule: http://www.calontir.org/cooksguild/classsch2009.html (Classes subject to change)
FAQ: http://www.calontir.org/cooksguild/faq.html


Additionally - the symposium will have fighting - a regional fighter's practice and a food related battle. This is a very late breaking development, so it is not yet on the web site - but it will be soon!

Event Steward:
Mistress Gwen A'Brooke
Wombat_girl at hotmail.com
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Springerles! [Dec. 6th, 2007|06:10 pm]
Ancient Medieval and Renaissance cooking

nauraki
[mood |bouncybouncy]

So, I recently came to discover that my favorite Christmas childhood cookie my grandma always made me, the Springerle, is not only period, but there's a wide variety of extent molds. I'm having a hard time finding anything, however, other than anecdotal tales of Springerles in cookbooks and some repilca molds with no dates associated with them.

Can anyone point me at some sources for this wonderful discovery?

~ Brighid
New to this list!
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Turk's head, anyone? [Nov. 22nd, 2007|05:52 pm]
Ancient Medieval and Renaissance cooking

coquinaria
I have been busy with a lot of things (including a move), and some of the recipes were not for this community (being 17th and 18th century), but now I have finally published a 'new' historical recipe, a medieval game pie from the fourteenth century.
I have made it more than once, and it always pleased my guests tremendously. So, despite the fierce name, please try it!

Turk's head
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Food in time [Sep. 4th, 2007|11:22 pm]
Ancient Medieval and Renaissance cooking

mdu_ntr
Just  out of curiosity, can trends in cooking be sen within a single age (eg, Victorian) within a single area? How much varience would you expect over any period? These days we eat a lot more fast food than the generation before us, are the changes in apetite and quisine as different in other ages and times? What variables are there to look at in food and to what degree do they change during each period?
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Hi there. First post, first banquet. [Jul. 28th, 2007|12:46 pm]
Ancient Medieval and Renaissance cooking

mdu_ntr
[mood |thankfulthankful]

Hi, my name is Chrystle and I like cooking (obviously). I am planning a medieval banquet based on recipies from www.medievalcooking.com is this a reliable source? Also would anyone here like to critique my dinner plan? Don't worry, I do plan to be a regular on this community and not just a once-post person.
This is what I have for the meal:

First remove
Cinnamon Soup: Chicken soup
Cormarye: Spiced roast pork
Compost: baked veges in vinegrette
Rysschews of Fruit: little pastries stuffed with fruit mince

Hyssop Sorbet: mint sorbet

Second remove
Custarde: lamb or venison pie
Diuers Sallets: sweet cauliflower
Peeres in Confyt: pears in wine sauce

Hyssop Sorbet: mint sorbet

Issue
Friut, nuts, cheese

Subtlety
Gyngerbrede house

Drinks
Spiced wine

The banquet is for 7 or 8 people and I thought that because there are so many dishes I would make smaller portions for each. The sorbet is my own, what I am planning to do is boil mint, water and honey or sugar, freese it then shave it; would this be appropriate? Does anyone have any suggestions?

Drinks are another thing, does anyone have a nice repipe for hot, spiced red wine? What type of red wine do I use and what type for cooking? What other drinks should I serve for people who do not want wine?

The other thing I am having a little bit of trouble with the order of bowls and cups. From left to right it is organised as: wooden goblet for wine, bowl for pears, bead plate then bowl for sorbet. The goblet and bread plate will be used first, then the sorbet bowl will be placed out later and the pear bowl will be there from the start but used last. I have no idea where to put the soup bowl. It will be used fisrt then taken away before the sorbet bowl is placed down. Should it go in the same place as the sorbet bowl? Do I need another goblet for other drinks? Is my order correct? I'm probably worrying about little things a bit much but at the moment all I can do is plan, until Thursday when I get paid and can get ingredients and start cooking. I will need a lot of wine, LOL. This was a lot longer than I thought so I'll have to do a LJ-cut.
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(no subject) [Jun. 5th, 2007|06:46 pm]
Ancient Medieval and Renaissance cooking

aeddie
[mood |fullfull]
[music |Rush - Mystic Rhythms]

I've started doing experimental cooking, working on different versions of period recipes to see how changes in techniques and ingredients affect the final result. The first one is on my website here. It's the Stwed Beeff from Two Fifteenth Century Cookery Books.

I started with the recipe on Gode Cookery since Master Hogge's work is well done and I was making it for dinner one night at Caid's Spring Potrero War. While preparing it, I realized that culinary research interested me more that feast cooking, so this project was born.

Crossposted to sca_cookery
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USA based SCA Event of Interest - Calontir Cook's Symposium [Mar. 13th, 2007|07:57 pm]
Ancient Medieval and Renaissance cooking

wombatgirl
[mood |excitedexcited]

Please forgive the cross-posting, but I wanted to reach as large an audience as possible.

I wanted to take this opportunity to invite all who are interested in period cooking to attend the Calontir Cook’s Symposium on April 28th in the Shire of Lost Moor (St. Joseph, Missouri,
USA).

Our website (still under some construction, sorry) is located at http://www.calontir.org/cooksguild and will have the most up to date information.

Join us in a symposium dedicated to period cooking, period cooking techniques, period cooking texts, feast stewarding, and other medieval cooking topics. There will be classes all day long, a key note speech over lunch, and show off your cooking skills during the potluck dinner that evening.
Our Key Note Speaker: Duke Cariadoc of the Bow

Classes start at 9 am. For any of you who might like to teach, we still have space in the schedule (and would love to have you give a class!).

Site opens Friday 4/27 at 6pm and closes on Sunday 4/29 at 11 am

Site Fees:
Adults - $9 + a dish for the potluck (plus $3 non-member surcharge as applicable)
Ages 17 through 8 - $7, and under 8 - free
There are a few cabins available to rent for $10 (for the entire cabin with space for six people) or $3 for a single bed. (Please prepay for all cabins to the event steward, NO reservation = NO Cabin!!) .
Camping space is available for no additional charge.
Make Checks Payable to ‘SCA Inc. Barony of Forgotten Sea”

Merchants Welcome! - Contact the event steward for more information.


Event Steward
HL Gwen A’Brooke
Wombat_girl@hotmail.com

Class Coordinator
L. Ishmala Hatun bint Johara
donyllc@stjoelive.com


For more event information, site locations and detailed directions, class lists, and other information, please visit our web site: http://www.calontir.org/cooksguild

For other questions, please contact the event steward.
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On The BBC Radio Network [Jan. 4th, 2007|01:11 am]
Ancient Medieval and Renaissance cooking

norayn
I found these interesting topics in the BBC Radio Archives.  They are in a format similar to our NPR (All Things considered) programs.

Recipes and Menus of Catherine Dickens, wife of Charles Dickens
http://www.bbc.co.uk/radio4/womanshour/2005_36_tue_03.shtml
 
Iron Age Cookery ~ PreHistoric Cooking :
http://www.bbc.co.uk/radio4/womanshour/2002_03_thu_01.shtml
 
Cooking Game Meat ~ We No Longer Know How (Not for the sensitive ~ this one is very descriptive)
http://www.bbc.co.uk/radio4/womanshour/2003_41_thu_04.shtml
 
Peasant Cookery ~ Its History from Iceland To Andalusia:
http://www.bbc.co.uk/radio4/womanshour/2004_41_tue_03.shtml
 
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(no subject) [Dec. 12th, 2006|03:24 pm]
Ancient Medieval and Renaissance cooking

cathubodva
Hello!

I have to do a project for a Shakespeare class, and I want to cook something from the Renaissance era. A lot of the recipes here look really good (like the apple fritters!) but I need something that I can make in about an hour between two classes (or prepare hours in advance) and that will travel well. I'd prefer something sweet. Any suggestions, or any good websites where I can look? I've gotten a few great ideas but was just wondering if anyone had anymore. Thanks!
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