Mistress Siobhan writes:
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*
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, email@example.com
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, firstname.lastname@example.org (site and location questions)
Dame Hauviette, email@example.com (general event questions)