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5152Re: Culinary Symposium Update

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  • Donna
    Nov 6, 2011
      The schedule is pretty full at this point, and I only have one Roman food class. There *will* be lots of fun classes, so I do hope you make the trip. I just don't want you to come with false expectations :-)

      Juana Isabella

      --- In Apicius@yahoogroups.com, Freydis the Good <freydisthegood@...> wrote:
      >
      > I am VERY interested in the Roman Cooking track and will be coming all the
      > way from Idaho to attend. :-)
      >
      > So the more Roman Cooking classes you have <chuckle> the more fun I'll
      > have. :-)
      >
      > Waiting as patiently as possible,
      > Freydis
      >
      > On Thu, Nov 3, 2011 at 3:06 PM, Donna <donnaegreen@...> wrote:
      >
      > > **
      > >
      > >
      > >
      > > Unfortunately I only have one class on Roman food, but for those who are
      > > interested ...
      > >
      > > The schedule and class list for the Culinary Symposium is still somewhat
      > > in flux, but here are the classes I've got as of now:
      > >
      > > Cooking Over a Fire
      > > 15th c English Table Manners
      > > Breaking a Pig
      > > Saffron History & Uses
      > > Cheesemaking 101
      > > Intro to Pressed Cheese
      > > Mozzarella
      > > Skyr
      > > Redacting 101
      > > Viking bread in theory and practice
      > > Searching Sources
      > > Fritters
      > > La Cucina Povera: Italian Peasant Food in the Sixteenth Century
      > > Camping without a Cooler
      > > Drying and Preserving Herbs in a Dough Coffin
      > > Exploring Martino
      > > Evolution of trenchers and Bread on the medeival table
      > > Portuguese Goa
      > > Period Charcouterie Data Review
      > > Cuisine in the Byzantine Empire
      > > "Gebachens" – Foods for Fastnacht
      > > Poultry as Food Animals
      > > Roman Food
      > > Ottoman Cooking
      > > Hands-on Carving: Chickens, Peaches and Pies
      > > Poultry Processing
      > > Writing Food History: How to write it and where to publish it?
      > > Gelatin - savory, sweet, subtlety, and prescription!
      > > Bread Baking
      > > Perfectly Period Feast and How We did it
      > > Period Islamic Cooking
      > >
      > > So, send in those registrations soon.
      > > http://www.compassstarcatering.com/westculinarysymposium2012.html
      > >
      > > Juana Isabella
      > >
      > >
      > >
      >
      >
      > [Non-text portions of this message have been removed]
      >
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