Preparation, storage, and presentation of food.
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
Submitted by Milica on Sat, 2004-10-16 23:24
Researchers have put together a menu of the food items eaten by Christopher Columbus and his crews on the three voyages to the New World.
Submitted by Milica on Thu, 2004-10-14 09:15
Submitted by Karen on Fri, 2004-10-08 08:16
Seven myths about medieval food, and how medieval-themed restaurants, like the Medieval Times restaurant chain and the Excalibur Hotel & Casino, get them wrong.
Submitted by odrianavbrugghe on Wed, 2004-10-06 14:32
Submitted by Aoife on Mon, 2004-10-04 11:52
This week Dame Aoife, a self-avowed "Cheesehead," writes about one of her favorite topics: Cheese!
Submitted by Milica on Fri, 2004-09-17 10:19
David Rosenthal reviews Spice: The History of a Temptation by Jack Turner, a new book which theorizes that spice brought about the downfall of Rome.
Submitted by Milica on Thu, 2004-09-16 15:04
Submitted by Milica on Wed, 2004-09-08 15:21
Have an interest in period food but afraid to try a recipe? THL Gwen A'Brooke has announced "A Taste of Calontir," a new project where gentles may try out period foods. The project was based on an idea originally implemented by "The Stewpot Period Culinary Guild", an unofficial cookery guild in the Kingdom of the Outlands.
Submitted by Milica on Tue, 2004-08-24 10:36
Submitted by Milica on Mon, 2004-08-23 12:03
Submitted by arkell on Mon, 2004-07-26 18:06
Arkell vom Cophus has announced that the Ansteorran Chirurgeonate & Water Bearers Guild will host an Iron/Siege Cook-Off at Elfsea Defender XXVI.
Submitted by Karen on Mon, 2004-07-19 15:05
Were medieval monks the jolly, chubby souls of popular fiction?
Submitted by Karen on Sun, 2004-07-18 17:19
Michelin-starred chef Martin Blunos believes that modern diets should follow medieval culinary practices — including understanding the theories behind the four humours.
Submitted by Aoife on Tue, 2004-07-13 12:14
This episode of the Links List is about Medieval Kitchens--not the food itself, but the place where it was prepared.
Submitted by Milica on Fri, 2004-07-02 10:55
The New York Times reviews a new volume by Roy Strong called The Lost Art of Eating.
Submitted by Milica on Sun, 2004-06-27 22:20
The Honorable Lady Kateryn de Develyn has written an extensive report on the Siege Cooking Competition at Lilies War.
Submitted by Anonymous on Mon, 2004-06-21 14:35
James Matterer and Tammy Crawford, known for their work on medieval cookery with Gode Cookery, will be featured in a series of segments on the Food Network. The first one is scheduled for Monday, June 21, 2004, at 10 pm EDT. The program will repeat June 22 at 2:00 am, June 25 at 10:00 pm and June 26 at 2:00 am.
Submitted by Milica on Fri, 2004-06-18 21:47
The small town of Qamsar in Iran is the center for the rosewater industry in the Middle East, a center that finds itself in a flurry of activity in early summer.
Submitted by Aoife on Mon, 2004-05-24 21:20
Aiofe's Links: Dame Aoife's Links column this week deals with bread and all that goes into it.
Submitted by Aoife on Fri, 2004-05-14 02:52
This week Dame Aoife shares links pertaining to medieval jugs and pitchers.
Submitted by Aoife on Tue, 2003-12-23 14:52
Dame Aoife gets in the holiday spirit this week with links for medieval baked goods.