Cooking Classes at Pennsic
This was nearly a year without Pennsic for my family which would have been sad. But since it was for good reasons it would have been okay. Our situation changed enough to allow us to go, but we weren’t sure until the very last minute. This weekend we registered and today I was reviewing what classes are available in cooking and wanted to share this with all of you.
You can go to The Pennsic University Page for the schedule sorted either by date or by subject. You can even download it as an Excel spreadsheet and do your own sorting, if you would like.
Here is a cut and paste of the cookery classes. I have done only very minimal formatting to make it a bit more readable in this context.
Anglo-Saxon Food
What foods and drinks were available to the Anglo-Saxons, and how did they prepare them? Also social customs associated with food., Handout Fee: $5, Instructor: Hlafdige Arastorm the Golden, 9 AM on 8/3 at Tent 02.
Baking in the Middle Ages
Types of Ovens used, ingredients used, taste test. Time periods and changes in foods., Handout Fee: $1.00, Instructor: Lady Merit de la Rose/Von Windaven, 12 PM on 7/31 at Tent 06; 12 PM on 8/2 at Tent 06; 12 PM on 8/7 at Tent 06.
Before Béchamel & Hollandaise
Sauces are a wonderful way to spice up a meal. This introductory course will review some of the basic sauces used during the Middle Ages. There will be hands-on making of these sauces with the opportunity to sample the resulting sauces., Handout Fee: $2, Instructor: Mistress Euriol of Lothian, 10 AM on 8/6 at Tent 13.
Bread Baking In Your Firepit
Students will be shown bread baking techniques in and over a firepit, using Dutch ovens, griddles, and other methods. Class is mainly period with some just-out-of-period for both recipes and cooking methods., Length: 2 hr., Handout Fee: $3.00, Instructor: Viscountess / Mistress Aramanthra the Vicious, 10 AM on 7/30 at Private Camp; 10 AM on 8/6 at Private Camp.
Care and Feeding of Cast Iron Cookware
Does your cast iron cookware rust? Does it smoke? Does food stick or burn easily? Do you hate cleaning your cast iron? Awwwwwwwwwww, it’s okay, Auntie Eleanore will help you! Come to this class and learn the Four C’s - how to cure, cook with, clean and care for the Original Non-Stick Cookware without stress! If you have a “problem child” (i.e. cookware that is rusted or ruined) bring it along, we might even be able to fix it!, Instructor: Mistress Eleanore MacCarthaigh, 10 AM on 8/6 at Private Camp.
Cooking from Primary Sources
How to start with a recipe written down in period and end up with something consistent with that recipe that is good to eat. There will also be a discussion of sources for recipes., Instructor: Master Cariadoc Mistress Elizabeth of Dendermonde, 11 AM on 8/4 at Tent 09.
Cooking from the Bancetti of Christoforo Messisbugo
New redacted recipes from the 16th century Northern Italian cookbook The Bancetti/Libro Novo by Christoforo
Thursday, June 11, 2009
Fish Cookery in Scappi
One of the most neglected portions of many cookbooks is the Lenten and fish cookery. We will survey selected recipes from Scappi to give you some non-scary fish dishes., Handouts for: 20, Instructor: Mistress Helewyse de Birkestad, 12 PM on 7/31 at Tent 05; 12 PM on 8/6 at Tent 06.
Food Challenges in SCA Cooking
This class explores how to cook for people with food challenges, including allergies and dietary restrictions. Covers safe food handling, cross contamination risks and educating your kitchen/feast crews., Handouts for: 25, Instructor: Lady Alesone Gray, 12 PM on 8/2 at Tent 11.
Gluten-Free Feasting - Period Concepts & Reasonable Substitutions
In many times and places not everyone could not afford wheat; alternatives were available. Come, help cook period possibilities, and explore simple substitutions to produce gluten-free feast possibilities., Length: 2 hr., Handout Fee: $0.50, Instructor: Lady Katherin verch Rhys Master Aiden Elfeadur, 1 PM on 8/3 at Private Camp.
How Not To Starve in the SCA
Introduction to medieval food for those new to the SCA or to period food. Period recipes, simple foods to bring to events, food myths and more., Instructor: Baronne Guenièvre de Monmarché, 2 PM on 8/1 at Tent 06.
How to Make Butter
We will make butter from pasteurized heavy cream. Handout on the history of butter with web links for more information., Instructor: Jylaen de Marcel, 2 PM on 8/2 at Tent 08.
Introduction to Sugarpaste Subtleties
Examines sugarpaste subtleties, their manufacture and uses in the 15th and 16th centuries. Discusses the same in the Current Middle Ages., Handout Fee: $2.00, Handouts for: 25, Instructor: Mistress Rosamund Beauvisage, 5 PM on 7/30 at Tent 07; 4 PM on 8/3 at Tent 07.
Islamic Pastries and Confections
A review class of a few basic styles of Islamic sweets, some of the early cookbooks and their recipes. We will be reviewing some recipes from Andalusia, Persia and Turkey with modern version included with discussion about some of the differences in ingredients and cooking styles. Samples if possible., Handouts for: 25, Instructor: Sayyida Dinah bint Ismai’l, 11 AM on 8/2 at Tent 06.
Japanese Pickles and Preserved Food
An introduction to pickled vegetables and other preserved Japanese food and the context in which they were eaten including: Buddhist Monasteries, Banquets, Festivals, and on Military Campaign. Samples will be available., Instructor: Solveig Throndardottir, 12 PM on 8/6 at Private Camp.
Kicking it Up a Notch - better dining at Pennsic
Practical ideas and recipes for how to eat better -and more authentically -at Pennsic. This class is also appropriate for those who are NOT major cooks / foodies in the Society or in mundane life., Instructor: Mistress Maria of Oxenford Baron Ealdred of Gwyntarian, 1 PM on 8/5 at Private Camp.
Lost in Translation
The Scully translation of Scappis’ Opera is a masterwork, there are problems with the translation which we will cover and correct., Handouts for: 20, Instructor: Mistress Helewyse de Birkestad, 12 PM on 7/30 at Tent 06; 12 PM on 8/5 at Tent
11.
Making Molded Gingerbread
We will make gingerbread according to Forme of Cury & other medieval receipts and then will work hands-on with a variety of period molds., Instructor: Master Hogge de Watlynge, 1 PM on 8/7 at Tent 14.
Medieval English Feasts
Feasts in the SCA are often based mainly on English cuisine, but does that make them English feasts? Let’s take a closer look at feast planning as seen in period English sources., Instructor: Lord Henry of Maldon, 12 PM on 8/6 at Tent 11.
Medieval Food Myths AKA Rotting Meat is Rotting Meat (and they didn’t eat it anyway)
The return of last year’s most popular class. Please bring you own medieval food myths and find out the truth. Oh, and the instructor loves homemade cookies., Length: 2 hr., Instructor Master Llewellyn ap Teirnon, 9 AM on 8/7 at Tent 08.
Medieval Mustards
Medieval Mustards offers a quick look at the place of mustards in medieval cookery, a tasting of some common medieval mustards, and some hands-on experience in makin a simple mustard., Instructor: Lord Edward fitzRanulf, 1 PM on 8/2 at Tent 01.
Now You’re Cooking With FIRE!
Planning and cooking meals over a fire in a safe, easy and delicious manner. Drive your neighbors INSANE with jealousy from wondrous smells coming from your fire! Peri-oid and period foods will be discussed. A hands-on class, we will cook lunch for ourselves - please come dressed for cooking and handling fire. Interested teens should be accompanied ban adult! Class fee is to cover food for lunch, handouts will be provided free. Please bring a drinking vessel, all else will be provided!, Length: 2 hr., Materials Fee: $3.00, Materials for: 12, Instructor: Mistress Eleanore MacCarthaigh, 10 AM on 8/5 at Private Camp.
On Being a Feast Steward
We will look at the history of serving feasts within the middle ages and how that may translate to being a head server during SCA feasts., Materials for: 30, Handouts for: 30, Instructor: The Honorable Lady Hillary of Langeforde Lady Fiona ni Chiardubhain, 3 PM on 8/1 at Tent 11.
Thursday, July 11, 2009
Period Islamic Cooking
A description of surviving period Islamic cookbooks and some of the dishes in them., Instructor: Master Cariadoc Mistress Elizabeth of Dendermonde, 10 AM on 8/4 at Tent 09
Pomegranates, Peacocks, and Pork: A 16th Century Spanish Cookbook
Overview of food and cooking in late-period Christian Spain as revealed in the 1529 “Libro de Cozina” by Ruperto de Nola, and other contemporary sources. Handouts will include some translated recipes., Instructor: Mistress Brighid ni Chiarain, 2 PM on 8/5 at Tent 13.
Preparing Period SCA Feasts
A detailed walk through of the process of planning, researching, and preparing period feasts for SCA events., Length: 2 hr., Instructor: Lady Symonne de Villeneuve, 11 AM on 8/3 at Tent 14.
Spices and Their Effects in History
From Trade Routes to Guilds, from War to Brideprice, From Birka to China, and from your kitchen cabinet to your fabulous dish, We will learn all about the medieval spices that affected change and taste thru history. We will be covering Pepper, Cinnamon, Grains of Paradise, and Ginger. If we have time, I will gladly cover any other spices of that time period., Length: 2 hr., Materials Fee: $15.00, Handout Fee: $1, Materials for: 25, Handouts for: 25, Instructor: Lady, Master Pepper. Mikalina Lydushka Pavlovna of Clann O’Choda, 1 PM on 8/3 at Tent 09; 1 PM on 8/6 at Tent 09.
Staples of Medieval Cookery
We will examine the staples of the medieval kitchen which every period cook relied upon when preparing dishes. We wil not be looking at the most popular foods in period; rather, we will discuss the most important food items in medieval cookery, their preparation, and use., Instructor: Master Hogge de Watlynge, 3 PM on 8/6 at Tent 12.
The Care and Feeding of an Earthen Bread Oven
This will be a multi-day class, first building on day 1, and then baking in an Earthen Oven on the other days., Length: 2 hr., Instructor: THL Ealdred of Gwyntarian Angharad ferch Tangwystl, 10 AM on 7/29 at Private Camp; 12 PM on 7/30 at Private Camp; 12 PM on 8/5 at Private Camp.
The Classical Age of Ottoman Cuisine
Cuisine of Ottoman Turkey Research, Execution based on E-book “Celebration at the Sarayi; Reliving a Feast in the Palace of Suleyman the Magnificent.” Handout Fee: $2, Handouts for: 20, Instructor: Mistress Hauviette d’Anjou, 3 PM on 8/3 at Tent 01; 3 PM on 8/7 at Tent 12.
The SCA After Gastric Bypass
This class explores challenges faced after bariatric surgery, including care and feeding of fighters, how to stay hydrated and feast dietary considerations., Instructor: Lady Alesone Gray, 5 PM on 8/6 at Tent 11.
The Well Appointed Feast Table
Whirlwind tour of pottery, suitable for your feast kit, from select regions and centuries. After class, we will take a walking tour of merchants with authentic pottery., Instructor: Mistress Matilda Hanscombe, 11 AM on 8/4 at Tent 04.
Vegetarian and Vegan Options in the SCA
Whether you’re a vegetarian, vegan, or a feastocrat who cooks for them, learn viable options for recreating history in an ethical, environmentally-friendly fashion. Teachers will cook period vegan food for you to sample!, Handouts for: 25, Instructor: Lady Felice Debbage Alexander Jericho, 5 PM on 8/6 at Tent 03.
Vegetarianism and Animal Welfare in Medieval Asia
Tofu is period?! Come learn about historical vegetarian foods, philosophies about being a vegetarian, and concern for animal welfare and conservation in medieval Asia. Teachers will cook a period recipe for you to sample during the class., Handouts for: 25, Instructor: Lady Felice Debbage Alexander Jericho, 9 AM on 8/7 at Tent 14.