While residing in the Outlands in the Shire of Caer Galen, I oversaw the production of a number of feasts, including Twelfth Night, in January of 1995 in the neighboring Barony of Caerthe.
As a prelude to that feast, I wrote a series of articles about the process of developing a feast menu and so forth. The articles were published in the local newsletter there, the Dorinda, and many were reprinted in Serve it Forth. (SiF is no longer being published, I'm afraid.)
I enjoyed the process so much, that I wrote a few articles here and there, and when I began to do feasts again after moving cross-country, I decided to continue.
The articles are reproduced almost exactly as originally published. The articles are what I call "warts and all", my theory being that for some subjects, such as this one, it is useful not only to see what the results are but also the process taken to get to the results, with all the sidetracks and mistakes included.
For the articles written for the Caerthan Twelfth Night, the name of the series was "The Caer Galen Cooks' Corner". After that article, I changed the name to something less geographically explicit.
Although the articles were written with an SCA audience in mind, they are, I hope, of use to all interested in Medieval/Renaissance cooking from primary and secondary sources.
I welcome all comments at nexus@panix.com. I hope you enjoy the following.
Previous
5 Sites | Skip
Previous | Previous
| Next
Skip
Next | Next
5 Sites | Random
Site | List
Sites