Preparation, storage, and presentation of food.
Submitted by Karen on Thu, 2005-03-10 13:00
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 12:30
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 07:59
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 09:33
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 09:30
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 20:37
Submitted by Karen on Fri, 2005-01-07 13:41
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 12:33
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 11:56
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 14:05
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 15:00
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 12:50
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 14:21
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 13:35
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 18:08
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 00:28
Submitted by Uncle Kuan on Sun, 2004-11-07 00:14
This is the signature dish for the household Khyim Lha Khang / Kalet Ordu.
Submitted by Milica on Tue, 2004-10-19 11:00
Submitted by Milica on Sat, 2004-10-16 22:24
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 08:15
Submitted by Karen on Fri, 2004-10-08 07:16
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 13:32
Submitted by Aoife on Mon, 2004-10-04 10:52
This week Dame Aoife, a self-avowed "Cheesehead," writes about one of her favorite topics: Cheese!
Submitted by Milica on Fri, 2004-09-17 09:19
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 14:04
Submitted by Milica on Wed, 2004-09-08 14:21
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 09:36
Submitted by Milica on Mon, 2004-08-23 11:03
Submitted by arkell on Mon, 2004-07-26 17:06
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 14:05
Were medieval monks the jolly, chubby souls of popular fiction?