Preparation, storage, and presentation of food.
Submitted by Milica on Tue, 2015-06-30 12:25
A recent exhibition at the British Museum on the 14th century Ming Dynasty was accompanied by an exhibit book, Ming: 50 years that changed China. One chapter, by curator Jessica Harrison-Hall, Courts: palaces, people and objects, showcased dining in the royal circles.
Submitted by Milica on Mon, 2015-02-23 07:10
Jesper Lynge, a chef in Aalborg, Denmark, has a passion for Viking cooking, including sauerkraut, and "a sweet and sour supper, combining savoury game meat such as venison with sauces made from foraged berries."
Submitted by Milica on Fri, 2014-11-14 15:11
Wulfwen Atte Belle and Antonio Bellini have announced that the results for the SCA Feast Survey are now available to download from the Barony of Sternfeld website.
Submitted by Milica on Wed, 2014-10-01 15:11
The discovery of the remains of Richard III has given the scientific community an unparalleled glimpse into royal lifestyles in the Middle Ages. The latest published research involves the diet and drinking habits of the 15th century monarch.
Submitted by Milica on Wed, 2014-08-20 12:31
For issue 8 of What's Up Wednesday, the A&S blog for the Kingdom of Drachenwald, the topic is sewing, featuring some amazing projects created by artisans of the Kingdom.
Submitted by Milica on Mon, 2014-07-21 16:23
Master Caelin on Andrede reports that he has created an album of photos from Kings College which took place recently in the Kingdom of Ansteorra. The photos are available to view on Flickr.
Submitted by Milica on Sat, 2014-06-28 20:21
Jerry Boone of The Oregonian recently learned about re-creating medieval history and becoming a "living resource" from Vikki Cauldwell, Baroness of Dragon’s Mist in the SCA Kingdom of An Tir, as she prepared for Faire in the Grove. (photos)
Submitted by Milica on Tue, 2014-06-03 16:22
Archaeologists working on an excavation of a portion of Durham Cathedral, destined to become an exhibition space for the relics of St. Cuthbert, have unearthed over 20,000 animal bones and a "massive amount" of food waste. The site was once part of the monastery's 14th century kitchen. (photos)
Submitted by Milica on Sun, 2014-06-01 10:02
Roman music, historical dress and Latin greetings set the mood for a special banquet served to 2,000 University at Buffalo students in April 2014, as part of the class "Eat Like a Roman" taught by UB’s Department of Classics. (photos)
Submitted by Milica on Sun, 2014-05-04 19:35
An archaeological excavation in Northampton, England, has thus far revealed the remains of a bread oven, a 13th century well, a 15th century sewing kit and trading tokens, leading experts to believe that there was a settlement in the area. (photos)
Submitted by Milica on Wed, 2014-04-02 10:47
Before the recent St. Valentine’s Day Massacre event in Kalamazoo, Michigan, Rebecca Thiele of NPR affiliate station WMUK spoke with several SCA members about life in the Society, including such diverse topics as combat, cooking and real life defense. The article is available in both print and audio.
Submitted by Wulfwen on Mon, 2014-03-31 08:49
Monday, March 31, 2014 is the last day to take the Feast Survey online.
Submitted by Wulfwen on Thu, 2014-03-13 13:35
The Feast Survey mentioned earlier in SCAtoday.net is still available, and the organizers are still looking for more respondents.
Submitted by Wulfwen on Tue, 2014-03-04 10:02
Feast cooks in the Midrealm's Barony of Sternfeld have created a survey asking members from around the Known World what they want most from an SCA feast.
Submitted by Milica on Mon, 2014-02-24 11:00
The CPQBB (Committee for the Preservation of Quality Banana Bread) will once again host the Annual Estrella War Banana Bread Bakeoff on Thursday evening at the war. This ancient and venerable competition will continue to evolve as we learn from previous years, so please note the details and changes below.
Submitted by Milica on Mon, 2014-02-17 14:27
Master Raven Mayne reports that several Known World events for the Society for Creative Anachronism have been scheduled for 2014.
Submitted by Milica on Sun, 2013-12-29 00:25
Swedish archaeologists were recently given the rare opportunity to excavate a portion of the Södermalmstorg area in Stockholm. The excavation revealed a complete 16th century kitchen, including intricately-carved tobacco pipes and an unexplained pile of eggshells. (photos)
Submitted by Milica on Wed, 2013-11-27 07:45
Turkey legs, a staple of "Ye Olde Renaissance Faire," have often been the subject of debate among cooks and researchers of the time period. The topic returns in the food section of the Kansas City Star in an article by Tim Engle.
Submitted by Milica on Wed, 2013-11-13 08:05
"It's almost certainly a rare, multifunctional oven, with a shelf like a pizza oven for bread, and you could have finished off the malting process for barley and dried grain," said Dr John Jolleys about the discovery of a 1,300-year-old Anglo-Saxon oven in Sedgeford, England. (photo)
Submitted by Milica on Wed, 2013-10-30 18:17
Much of the action in the epic poem Beowulf takes place in the great hall. Now archaeologists in Denmark believe they have discovered the great royal feasting hall described in the poem as "the greatest hall under heaven."
Submitted by Milica on Sat, 2013-10-12 17:18
In 1668, the Earl of Sandwich collected recipes for chocolate, a treat just introduced to England believed to be "unwholesome." His iced chocolate recipes are a highlight of a paper by Dr Kate Loveman of the University of Leicester entitled The Introduction of Chocolate into England: Retailers, Researchers, and Consumers, 1640–1730.
Submitted by Milica on Fri, 2013-07-26 16:21
Baseball and picnic season lead many to think of the great summer food: the hot dog. On 2013 US Independence Day, The Week reporter Carmel Lobello took a look at the history of the humble dog, which will be consumed by the billions this summer alone.
Submitted by Wilhelm the Humble on Tue, 2013-07-16 18:55
Looking for really historical documentation for cooking? A Culinary Journey Through Time, published by Communicating Culture, is now available in English, German and Danish. The book is the "first ever cookbook based on archaeological finds." Jeppe Wojcik of ScienceNordic has a review.
Submitted by JustShava on Tue, 2013-07-16 13:45
- 29 August 2014 at 17:00 until 1 September 2014 at 12:00
- Camp Wawbeek 1450 Highway 13 Wisconsin Dells WI 53965
Hosted by the Barony of Jararvellir (Madison, WI) in the Kingdom of Northshield (Wisconsin, U.P., Minnesota, western Ontario, North & South Dakota, Manitoba).
Submitted by Milica on Thu, 2013-06-20 07:48
Residents of the Penobscot Bay area of Maine were treated to the sight of knights in armor and ladies in fine gowns when the Shire of Hadchester (Rockland) held a Renaissance Faire/demo in Harbor Park. Chris Wolf of The Pilot spoke with members. (photos)
Submitted by Milica on Fri, 2013-05-24 15:13
Graduate students at Durham University in England were in for a real medieval treat when they participated in a cookery workshop using recipes from a recently discovered 12th century Durham Priory manuscript, considered to predate the earliest known examples by 150 years. The Latin manuscript was created in the 12th century at Durham Cathedral’s priory.
Submitted by Milica on Thu, 2013-05-16 19:40
The Barony of Windhaven will be hosting a "Play with Fire" Moot in Green Bay, June 14-16. Since some of the projects we'd like to play with take more than a few hours, Lord Balthazar has graciously opened his backyard/field to us for free camping for the weekend. Come for the day (Saturday) or come on Friday for the whole weekend!
Submitted by Milica on Mon, 2013-05-13 18:05
A walk through old town Nuremberg, Germany takes visitors back in time to the Middle Ages. An 11th century castle, toy museum, the home of Albrecht Dürer and over six acres of brewing tradition make for a memorial travel location. Russ Juskalian of the New York Times Travel section has the story.
Submitted by Milica on Wed, 2013-05-08 09:05
Popular British chef, and "self-confessed medieval foodie," Clarissa Dickson Wright takes on the cooking of the 14th century when she prepares dishes from Britain's oldest known cookbook, The Forme of Cury, written during the reign of King Richard II.
Submitted by Milica on Sun, 2013-05-05 07:01
British chef John Crouch is an expert on Roman cookery. Recently he shared his knowledge with visitors to the Roman Army Museum at Vindolanda, along Hadrian's Wall, through a series of events that allowed participants to "sample a taste for themselves of the Roman diet."