Preparation, storage, and presentation of food.
Submitted by Anonymous on Tue, 2005-05-03 10:07
The 2000-year-old remains of a butchered rabbit, thought to have been the dinner of a Roman, have led scholars to believe that rabbits were introduced to Britain following the Roman invasion in the year 43 AD.
Submitted by Milica on Sun, 2005-05-01 09:20
An article in the Lawrence Journal-World looks at Kent Whealy and the Seed Savers Exchange, a network of argriculturalists whose mission is to preserve the diversity of plants.
Submitted by Milica on Fri, 2005-04-22 10:21
Kateryn de Develyn and Bronwyn Ferch Ariel (and others yet to be named/persuaded) will sponsor a siege cooking competition at this year's Lilies War.
Submitted by Milica on Tue, 2005-04-19 15:05
The Food Network series "The Secret Life of..." will feature SCA member Dame Selene Colfox in a program on cooking puddings.
Submitted by Milica on Tue, 2005-04-12 18:45
"Fast or feast: reconstructing diet in later medieval England by stable isotope analysis," an article by Michael P. Richardsa, appears in a recent issue of the Journal of Archaeological Science.
Submitted by Aoife on Fri, 2005-04-08 16:52
Dame Aoife brings us a bounteous net-full of links that are all about fishing in the Middle Ages. (Sorry about the pun...we couldn't resist the bait! —ed.)
Submitted by Milica on Thu, 2005-04-07 17:34
British subjects will flock to the town of Cheshire, England Easter weekend for the annual Cheese Rolling Championship. This year's competition will include teams from Lancashire and Stilton as well as the local favorites.
Submitted by Milica on Tue, 2005-04-05 16:20
Baroness BelAnna de Ruge, Calontir Soup Kitchen Coordinator, has posted interesting facts about the activity of the Soup Kitchen at this year's Gulf War.
Submitted by Milica on Wed, 2005-03-30 16:29
For all who like to cook and those who like to eat
Submitted by Justin on Tue, 2005-03-22 12:48
Marlene Parrish, reporting for the Pittsburgh Post-Gazette, describes how the 150-year-old Teutonia Mannerchor club performs an authentic Schlachtfest (Slaughter Festival) on the north side of Pittsburgh.
Submitted by Milica on Sat, 2005-03-12 10:20
The Duchess of Northumberland has a black thumb, at least when it comes to her celebrated poison garden.
Submitted by Milica on Fri, 2005-03-11 11:38
THLord Stefan li Rous offers additions to the Florilegium for March 2005.
Submitted by Karen on Thu, 2005-03-10 14:00
The Los Angeles Times discusses Italian renaissance cooking with Luigi Ballerini, the former chair of UCLA's Italian department and author of an introduction to The Art of Cooking: The First Modern Cookbook.
Submitted by Milica on Fri, 2005-02-25 13:30
The Pierre, South Dakota Capital Journal recently covered an SCA feast held during an A&S competition served by local high school students.
Submitted by Justin on Wed, 2005-02-16 08:59
The producers of Food Network's "Secret Life Of..." series were so impressed last year with the folks at Gode Cookery, a noted medievalist cooking web site, that they are featuring Gode Cookery in another episode, this time on Roman wine cakes.
Submitted by Justin on Fri, 2005-01-21 10:33
Gode Cookery is a single domain that is organized as a collection of related but somewhat independent web sites about different aspects of medieval and Renaissance cooking. The site has recipes, of course, but also a cooking search engine, a glossary of period cooking terms, reviews of other cooking web sites, bibliographies, and many other resources.
Submitted by Justin on Fri, 2005-01-21 10:30
The Medieval Cookery web site has recipes, research sources, recommended books, and a database of ingredients that were period (and where they were used) in the Middle Ages.
Submitted by Milica on Thu, 2005-01-20 21:37
Philip, by right and title Duke of Burgundy, Count of Holland and Hainaut, overlord of Brabant, Limberg and the lands of Flanders, sends greetings and bids all to whom these letters come to present themselves at His Court for a feast of the winter hunt, to take place on the 29th day of January, being 2005 in the Common Era at his manor in Lochmere.
Submitted by Karen on Fri, 2005-01-07 14:41
Billy and Charlie's Pewter offers replica medieval pewter jewelry, belt fittings, pilgrim signs, spoons, bells, whistles, and knicknacks which are cast in handmade stone molds.
Submitted by Justin on Fri, 2005-01-07 13:33
House Morningstar supplies hand-made garments of natural fibers, costume accessories, books, leather goods, and pewter feast ware, along with various other medievalist items.
Submitted by Aoife on Fri, 2005-01-07 12:56
Having recovered from last week's mishap, Dame Aoife returns to the wonderful world of weblinks. This week, she brings us a plethora of resources for the culinary arts of the Middle Ages.
Submitted by Milica on Sat, 2004-12-25 15:05
THL Hrefna karsefni, Raffle Coordinator for Estrella XXI, has announced that this year's War will feature a raffle to win lunch with SCA President Meg Baron.
Submitted by Aoife on Tue, 2004-12-21 16:00
Aoife's Links for Thanksgiving week were inadvertently overlooked because most of the SCAtoday.net staff were out of town for the holiday. We apologize for the delay in posting the above, and thank the kind person who alterted us to the omission.
Submitted by Aoife on Tue, 2004-12-07 13:50
Dame Aoife presents her guide to historical holiday gifts and their modern counterparts for the medievalists on your list.
Submitted by Justin on Thu, 2004-12-02 15:21
Countess Alys Katharine of the Middle Kingdom maintains this web site with resources and recipes for medieval confections, cakes, subtleties, and other culinary delights. The site also has articles of general interest outside the subject of cooking.
Submitted by Milica on Sun, 2004-11-28 14:35
Baroness Bel, the Calontir Soup Kitchen Coordinator, has announced that the Soup Kitchen will travel to the Estrella War.
Submitted by Uncle Kuan on Wed, 2004-11-10 19:08
First boil five to six cups of water, then turn down the fire. Put 4 bags of tea or 4 heaping tablespoon of loose tea in the water and boil again for a couple of minutes. Take out the tea bags or if you use loose tea, strain the tea leaves. Pour your tea, one quarter of a teaspoon of salt, two tablespoons of butter, and a half cup of milk into a chandong, which is a kind of churn.
Note: Since Chandong are kind of rare outside of Tibet unless you make one, you can cheat, which is to use any big container with a lid, so you can shake the tea, Churn, or shake the mixture for two or three minutes. Po cha tastes better if you churn it longer. Serve the tea right away, since po cha is best when it's very hot.
Submitted by Uncle Kuan on Sun, 2004-11-07 01:28
Submitted by Uncle Kuan on Sun, 2004-11-07 01:14
This is the signature dish for the household Khyim Lha Khang / Kalet Ordu.
Submitted by Milica on Tue, 2004-10-19 12:00
Vanished Wood Invites All Souls to CARNIVALE IN ITALY November 13, 2004 at the DuPage County Fairgrounds 2015 West Manchester Road, Wheaton, IL 60189