SCA Full name with Title
Class Title
Siobhan ni Seaghdha,OP Dame Morgaina atte Wodelonde
Traveling in our period Butter sculpture
Repa Kustipia,MBA
Mistress Helewyse de Birkestad Mistress Helewyse de Birkestad Doña Amathullah Luciano
Landgrafin Else Hunrvogt, OP
Lady Argenteilin filia Elffin (Lady Eddie) Lady Argenteilin filia Elffin (Lady Eddie)
Anja Snihova' Javornica'
Armin Elfsten
Armin Elfsten
Armin Elfsten
Duchess Eleanor de Bolton Baroness Christianna MacGrain, OP, OL Susan Weingarten
The Honorable Lady Fina MacGrioghair al-Sayyida Urtatim al-Qurtubiyya bint 'abd al-Karim al-hakam al-Fasi Lady Tellina di Giuseppe da Fiesole THL Agnes Wurtman
Mistress Morgaine ferch Cadwr
Mistress Clare Elena de Montfort
Class Description
Where did our ancestors go and why? How did they get there? And, most importantly, what did they eat while on the road? A demonstration on making a butter sculpture in the form of an animal or fantasy creature. This class will be explain about : 1. Pre Modern Culinary from Indonesia 2. How to substitute Indonesian Ingredients Paleo Gastronomy Recipes from 3. Paleo Gastronomy : A Lesson Learned from Indonesia Indonesia The Opera of Bartolomeo Scappi contains an entire chapter of full menus taken from every month of the year. These menus give us a window into the seasonality of menus and how changes occurred from week to week and month to month. This class will compare spring, summer, fall and winter menus. Commonalities and differences will be highlighted. The benefits of seasonal cooking within the SCA will also be discussed. Seasonality and the menus of Scappi Documentation will be available. Student feedback and discussion will be welcomed. In this class we will cover basic microbiology techniques that will allow you to isolate, grow and store your brewers yeast strains. The class will also explain how to capture, purify and explore wild yeasts. Mundanely I have a degree in, and teach, microbiology. Yeast Wrangling 101 Is Chocolate period A research of chocolate in the SCA time frame. Includes recipes. Come explore some modern ruminant physiology framed in a context to help cooks better common red meats and dairy sources as an ingredient. The broad overview lecture/discussion class aims to help cooks choose the best modern equivalents to match their period goals by matching How cattle/sheep/goats turn animal physiologic capabilities with period sources and period natural history. feed into people food Ever wonder "How" that made that? Well this class will provide answers to most of your questions. I will be making a Cherry Mead in a 5 gallon carboy. This will be a semi-sweet mead with cherry notes on the nose and back of the tongue bloom. Not real sweet but very satisfying and yummy to drink. Note: I am a cook, not a scientist; so all my brewing is not about SG, OG, Potential Alcohols etc.. If it tastes good then it is ready , is how I have brewed for over 25 yrs. M is for Mead.... yum! Fermentation comes in many forms, from cocoa to brewing. This class will be focusing on the art of fermenting foods, using a lacto-fermenting method. I will be showing you how to master Sauerkraut in this demo. F is for Fermentation Marzipan and marzipan-type pastes were used all over Europe to make sotelties and figures for decoration of foods and the amazement of guests. Many of the recipes are complicated. I'm going to show a simple one, to start with, and some simple decorations to dress up a feast, plus some "cheats" of modern materials subbing for unavailable, expensive or deadly ingredients. The class handout has pictures of more elaborate figures Easy Marzipan and Fun Figures and redactions of period recipes. In other words I'm giving folks a jumping off point for this fun rabbit hole! Have you wondered what Vikings ate and how you can recreate that experience at home and at events? This class will go over the basics including Introduction to Early Scandinavian ingredients, cooking methods, and flavor profiles. You will leave with a greater understanding of the cuisine of the Viking Age in Scandinavia as well Foods AKA: How to Eat Like a Viking as some simple but very good recipes. A more advanced lecture on early Scandinavian cuisine. This is a time and place with no contemptuous written record. We will be looking at research options, what we know, what we know we don't know, and what we are pretty sure we know but are probably wrong about. Some of the topics will include alliums, cultivated grains, nutritional break downs of likely diet, bone analysis as a way to determine diet, cultural shifts, and social theory of food. Will get into more specifics on cooking methods and how all of these threads pull together to weave a tapestry that gives us a better idea of what this culture was eating and why. There have been some recent discoveries that have shifted some thinking and confirmed other Advanced Early Scandinavian theories. Will answer questions and have some discussion at the end. I have been researching this for 8 years now and the quest to become Cuisine continuously less wrong is still very engaging. This class will go over how to put on a Viking Age feast using a commercial kitchen. I have been doing early Scandinavian feasts for the Swedish Cultural Center in Seattle for 5 years now and have learned a lot. Will go over sourcing, budgeting, portioning, prep, cooking techniques, serving, and all of the other things that make feast day a stress free experience for the kitchen, servers, and diners. The Vikings took hospitality seriously Viking Age Feast Preparation for a and ate very well. Recipes for quantity are available on request. Modern Kitchen Medieval spinach differs in seed shape, growth pattern, and taste & texture to spinach commonly found in modern grocery stores. We will review archaeobotanical studies, historical images, and literature in a quest to better understand characteristics of Spinach in pre-1600’s Europe. Eleanor Medieval Spinach - not your modern will also share her experiences growing and cooking various spinach varieties in attempts to find a more medieval spinach for recreating pre-1600’s recipes. baby spinach Breaking the Fast - or - What did they A discussion of the concept of breaking the fast for commoners and nobility, along with ideas for period foods that we consider breakfast foods eat for Breakfast? today. Passover Foods through History Following the continuities and changes, the migrations and developments of the traditional Jewish Passover foods from the Bible onwards. This is a lecture class focusing on how recent archaeological finds have changed our understanding of the Roman diet. The class will focus on recent archaeological digs at the port cities of Herculaneum and Pompeii. It will discuss how new finds and methods are being used to re-examine the traditional viewpoint of the diet of the average citizen and reach towards a better understanding of the diets of these members of the Roman population. The Archaeology of the Roman Diet The Use of Scented Products by First one prepared one's hair, body, and clothing at home. Then there were more scented products at the feast site. A look at the types of Diners at Feasts in the fragrances used before, during, and after feasting in the medieval Islamic world. Several recipes for after-dinner hand-cleansing products will be Arabic-speaking World shared. Olive Oil: from antiquity to your We've probably all got a bottle of olive oil in our kitchen, but how much do you really know about it? In this class we'll take a look at olive oil and it's kitchen production both in period and now to gain a better understanding of how that process has changed and what, remarkably, has stayed the same. One of the oldest forms of marmalade is made with quinces. This specialty can be documented to the fifteenth century and became a fashionable import to England during the reign of Henry VIII. It remains a popular condiment in Portugal to the present. Quince Marmalade with Rosewater Focusing on three recently rediscovered mead recipes in Wellcome MS.MSL.136 (metheglin, melomel, and plain mead), this class explores the differing histories and contexts of the recipes and the many factors in unpacking versions and options to come to your own interpretation and adaptation for re-creation. The class will start with a presentation on the manuscript, the unique history of each recipe, and details of each recipe Manuscript to Mead: Three Newly (using the instructor's catalog of hundreds of pre-1600 European mead recipes and variants). The remainder of the class will be a discussion of the Rediscovered 15th c. English choices made in re-creating a recipe and how those may vary depending on the mead maker's goals. Although the focus is mead, the class is Recipes equally applicable to any type of recipe. Who was Sir Kenhelm Digby and why does his recipe collection generate such debate? Or can we have our Cheesy Goo and not feel guilty? Take a Sir Kenhelm Digby or is Cheesy Goo light hearted journey through in period? The Closet of the Eminently Learned Sir Kenelme Digbie, Kt., Opened and examine his recipes and where they can fit in SCA cooking.
Sayyida (HL) Tanikh bint Farid al-tabibah
Survey of Mustard Sauces from England and France
Da'ud ibn Ali
Feast Coordination for Beginners
Zubaida Qilichlu Qari bint Abed al Kadir, Hanimevali Andelcrag (AKA Dame Hauviette d'Anjou, Baroness Andelcrag) Zubaida Qilichlu Qari bint Abed al Kadir Hanimevali Andelcrag (Dame Hauviette d'Anjou Baroness Andelcrag)
16th C Ottoman Sweets and Confections- Beyond Baklava
Early Italian Pasta Recipes
A full experience hands on and lecture on the creation of baklava in the Ottoman Empire pre and slightly post 17th.Various period recipes (including non nut based varieties), equipment, ingredients, techniques and styles of baklava. Images, sources and materials. This class explores what we know about how foods from the New World - corn, squash, potatoes, and a variety of fruits and vegetables - made their way to and through Europe. It uses recipes, herbals, paintings, and historical accounts to figure out when and where foods were adopted. What's special / unusual about the potato? Eating the potato in Europe -- earliest proven date, earliest probable date, and other possible dates. What were the early recipes? When did the potato plant first come to Europe? A brief introduction to "Ouverture de Cuisine" by Lancelot de Casteau, published in Liège in 1604. The book links medieval and renaissance cooking on the one hand, and modern cooking on the other. There are 193 recipes representing northern French cuisine from about 1545 to 1590, with recipes from Ireland, Germany, Hungary, Italy, and Portugal. The wine list is similarly broad, from ten different countries as far as 3,600 kilometres (2,200 miles) apart. This class is a journey through translation, redaction & cooking for 3 pies from Libro del Arte de Cozina, a 1607 cookbook from Salamanca, Spain. We will make a meat pie, a vegetarian (with eggs) and a dessert. Students will be the worked-out, tested recipes. A short overview of period food coloring agents, with some examples. How to plan and run (and how to enter and win) a seige cooking contest. In this class we will discuss the different types of fuels used for outdoor and indoor cooking in period, with some live-fire demonstration. This class focuses on fire management (fire starting is a different class) to conserve fuel for purpose, and cooking with fire tools and wares. Use your camp fire to turn out Chinese (Ni Tsan's) BBQ Pork or Cumin Lamb kebabs, Dan Tat (egg custard tarts) or Cha Siu Bow (BBQ Pork buns), Leg of Wild Boar or Lamb dish. This class will look at the cultural, economic, legal, and scientific reasons why people in the Middle Ages ate the way they did. This class also discusses the four humors. Explore the process of cooking in clay in the fire. Participate in the history of cooking, and go home with yummy yummy baked apples and your own pipkin. Cut up the fruit, season to perfection , and cook. A brief overview of the pasta recipes to be found in late 14th and early 15th century Italian cookbooks (as well as references in supplementary sources) with a discussion of the shapes, fillings and cooking methods used at the time.
Early Modern Spanish Food
Overview of Spanish and Portuguese food from Sent Sovi (mid 14th c) to Martinez Montillo (1611)
Baklava in the Ottoman Sphere
Dame Juliana de Luna
New World Foods in the Old
Thorvald Grimsson
The Potato in Europe
Thorvald Grimsson
Ouverture de Cuisine
Mistress Catarina Della Zimarra Kenari Aldgytha of Ashwood Mistress Alizaundre de Brebeuf, COL
Meet 3 Spanish Tarts! Coloring food Cooking for a Siege
Lord þorbjorn Ivarsson
Medieval Firepit Management
Lady Kong Lian with Lord Thorbjorn Ivarsson
Camp Foods Along the Silk Road
HL Ysabel de la Oya
Why did they eat that? Basics of cooking in clay - Baked Apple Class
Master Tosten du Calais HL Eden of Lionsguard Duquessa Juana Isabella de Montoya y Ramirez
A survey of the available recipes for various sauces I have found in french and English cookbooks 14-16th C with redactions and my evaluations of the recipes I will be providing some recipe examples in the handout, and time permitting, may discuss some garlic and/or green sauces as well I can show you what some of the sauces look like, but will not, of course be able to provide taste tests ;( Volunteered to coordinate a feast, but not sure of what needs to happen? Or do you want to help with a feast, but are unsure of what that means? This class will take you through planning a feast and common challenges. An overview of several of the sweets recipes derived from the first truly Ottoman Cookbook written by Muhammed bin Mahmûd al Sirvani in the 15th C (translated by Ellen Perlman and Mary Isin) which included recipes from the earlier 13th C work 'Kitab al Tibak". Several video clips will be shared on making some of these recipes, discussion of what the types of recipes are and their composition. Images of guilds, documents from the Ottoman Empire, overview of at least one recipe in each style of sweet will be shared.