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Oct. 28th, 2008
Cooks and Bards
Oct. 28th, 2008 10:23 pmThe more I look at the classes, oh my GOD am I excited about Cooks and Bards!
Classes I plan on taking:
"Period Gyngerbrede: A Survey"
taught by Baroness Olivia d'Anjou
The purpose of this class is to look at the different types of period gingerbread. Gyngerbrede is more of a candy than gingerbread as we know it. We will make and mold one recipe of Gyngerbrede.
Maximum class size: 10. Class length: 2 hours. No cost to participants.
"Celebration at the Serayi: 16th-C. Ottoman Cuisine"
taught by Channon Mondoux aka Hauviette d'Anjou
Exerpts and research from my newly-released ebook based on the first known Turkish source recipes, as well as earlier sources and travelogues, dictionaries and artwork.
Class length: 1 hour.
"Before Bechamel & Hollandaise: An Introduction to Medieval Sauces"
taught by Euriol of Lothian, OP
Not sure what to serve with that roasted meat? Come explore common sauces that are found in many of the medieval culinary texts. There will both be discussion, hand-on making of at least two sauces and sampling!
An electronic copy of the handout can be found at the following links: 1 2 3 4
Class length: 1 hour. Basic class. $2 fee for handout.
"A Cure for What Ails You: A Humourous Feast"
taught by Larry McDaniel and Elizabeth Latshaw
A description of a feast for which we served as head cooks which centered around the humoural nature of the dishes and includes a brief summary of the humoural theory. This is a lecture class but questions are always welcome.
Maximum class size: no limit. Class length: 1 hour.
"Chinese, Turkic and Middle Eastern Influences on Mongolian Court Cuisine of the 14th Century"
taught by Minowara Kiritsubo, OL, OP
We will investigate what comprised the native Mongolian cuisine; we will then discuss how those cultures with whom the Mongols had commerce influenced changes in what the Mongolian Court cuisine contained. We will include information from a number of period sources, including the Yin-shan Cheng-yao (Proper and Essential Things for the Emperor's Food and Drink), as contained in the book "Soup for the Qan, Yin-shan Cheng-yao" (Proper and Essential Things for the Emperor's Food and Drink), "Kitab al-Tibakha" (from Medieval Arab Cookery).
Class length: 1 hour. $2 to cover handout.
"Fairy Tale and Legend Workshop"
taught by Luceta di Cosimo
In this part-lecture, part-workshop class, we will go briefly over the history and definitions of fairy tales and legends, instances of fairy tales in period, how to look for period sources of both, and how to identify and use motifs to construct/reconstruct tales which could have been told/recorded in period. The participants in the workshop will construct a fairy tale and a legend.
"Frame That Tune: Setting Lyrics to Music"
taught by Garraed Galbraeth
"Bardic Boot Camp"
taught by Llywelyn Glyndwr
Soldiers go to boot camp to learn basic disciplines like marching and shooting straight, but too often Bards skip the step of knowing their essential tools. By contrasting passages from Old English and skaldic, Middle English and Renaissance poetry and song, we will explore some Bardic Basics-- the use of rhythm, sound patterns, and imagery-- and how they influence meaning. This session will be a lecture with some audience participation.
"Sticks and Stones"
taught by Lord Magnus Jager
Experience and process in recreating a Stein beer. No thermometer, no burners, just wood, fire, rocks, and branches for straining the grain.
"My Favorite Mead"
taught by THLord Brandubh O'Donnghaile
A hands-on class examining a 13th-Century English manuscript and producing the mead described therein.
Oh this will be an awesome event of much feasting. Breakfast, lunch, and dinner is all covered. Mmmmmm.
Classes I plan on taking:
"Period Gyngerbrede: A Survey"
taught by Baroness Olivia d'Anjou
The purpose of this class is to look at the different types of period gingerbread. Gyngerbrede is more of a candy than gingerbread as we know it. We will make and mold one recipe of Gyngerbrede.
Maximum class size: 10. Class length: 2 hours. No cost to participants.
"Celebration at the Serayi: 16th-C. Ottoman Cuisine"
taught by Channon Mondoux aka Hauviette d'Anjou
Exerpts and research from my newly-released ebook based on the first known Turkish source recipes, as well as earlier sources and travelogues, dictionaries and artwork.
Class length: 1 hour.
"Before Bechamel & Hollandaise: An Introduction to Medieval Sauces"
taught by Euriol of Lothian, OP
Not sure what to serve with that roasted meat? Come explore common sauces that are found in many of the medieval culinary texts. There will both be discussion, hand-on making of at least two sauces and sampling!
An electronic copy of the handout can be found at the following links: 1 2 3 4
Class length: 1 hour. Basic class. $2 fee for handout.
"A Cure for What Ails You: A Humourous Feast"
taught by Larry McDaniel and Elizabeth Latshaw
A description of a feast for which we served as head cooks which centered around the humoural nature of the dishes and includes a brief summary of the humoural theory. This is a lecture class but questions are always welcome.
Maximum class size: no limit. Class length: 1 hour.
"Chinese, Turkic and Middle Eastern Influences on Mongolian Court Cuisine of the 14th Century"
taught by Minowara Kiritsubo, OL, OP
We will investigate what comprised the native Mongolian cuisine; we will then discuss how those cultures with whom the Mongols had commerce influenced changes in what the Mongolian Court cuisine contained. We will include information from a number of period sources, including the Yin-shan Cheng-yao (Proper and Essential Things for the Emperor's Food and Drink), as contained in the book "Soup for the Qan, Yin-shan Cheng-yao" (Proper and Essential Things for the Emperor's Food and Drink), "Kitab al-Tibakha" (from Medieval Arab Cookery).
Class length: 1 hour. $2 to cover handout.
"Fairy Tale and Legend Workshop"
taught by Luceta di Cosimo
In this part-lecture, part-workshop class, we will go briefly over the history and definitions of fairy tales and legends, instances of fairy tales in period, how to look for period sources of both, and how to identify and use motifs to construct/reconstruct tales which could have been told/recorded in period. The participants in the workshop will construct a fairy tale and a legend.
"Frame That Tune: Setting Lyrics to Music"
taught by Garraed Galbraeth
"Bardic Boot Camp"
taught by Llywelyn Glyndwr
Soldiers go to boot camp to learn basic disciplines like marching and shooting straight, but too often Bards skip the step of knowing their essential tools. By contrasting passages from Old English and skaldic, Middle English and Renaissance poetry and song, we will explore some Bardic Basics-- the use of rhythm, sound patterns, and imagery-- and how they influence meaning. This session will be a lecture with some audience participation.
"Sticks and Stones"
taught by Lord Magnus Jager
Experience and process in recreating a Stein beer. No thermometer, no burners, just wood, fire, rocks, and branches for straining the grain.
"My Favorite Mead"
taught by THLord Brandubh O'Donnghaile
A hands-on class examining a 13th-Century English manuscript and producing the mead described therein.
Oh this will be an awesome event of much feasting. Breakfast, lunch, and dinner is all covered. Mmmmmm.