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Call for Teachers and Presenters: Cook's Symposium 2002
Date: Saturday, December 14, 2002
Location: Metro-Detroit, Michigan (Barony of Roaring Wastes, Middle Kingdom)
The Barony of Roaring Wastes invites you to join cooks, researchers,
farmers, herbalists, toolmakers, food aficionados, gourmands and
interested bystanders travelling to metro-Detroit, Michigan to a
Cook's Symposium scheduled for December 14th, 2002. Normally held in
the Shire of Starleaf Gate in Windsor, Ontario, Canada, this year's
Symposium will be held across the US border in metro-Detroit.
We would specifically like to invite you to present a class or
exhibit at this year's Symposium. We are planning to have a a track
of classes for attendees with little to no prior knowledge about
particular subjects and a track for more in-depth and detailed
coverage of topics, though not necessarily requiring extensive
experience. Classes in both these tracks are typically 1 hour long,
though some hands-on classes may run as long as 2 hours.
To date, the following class subjects have been tentatively volunteered:
Bread and Bread Making in the Middle Ages (possibly with tasting samples)
English Printed Cookbooks
Libro di cucina/Libro per cuoco: A Translation Project
Period Table Manners
A Feast of Richard the II
The expected cutoff date for finalizing the class list has been
tentatively set for November 1st, 2002.
Not sure what or how you should teach? Previous classes have
included presentations on feasts in the Middle Kingdom, humoral
theory classes, hands-on classes working with marzipan, practice
classes for menu writing, classes on cooking without modern
conveniences, period sausage making, and restaurants in period China.
Don't let your imagination stop there. Why not consider a sampling
class of various version of particular recipes, or a class on spoon
carving, making spice collections for various cultures, clay pot
throwing, garden plant and tree care, herb identification, clothing
for the medieval cook, hair-styling for the period and modern cook,
mundane food safety regulations and guidelines, food served to
celebrate death, famous cooks and what they wrote. The possibilities
are truly endless.
For additional information, for help deciding on a topic to teach,
for gentle nudges and encouragement, or simply to volunteer, please
Iasmin de Cordoba, iasmin@...
2002 Cook's Symposium Coordinator
mka. Gaylin Walli (via telephone at 248-582-0533, EDST)