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5154Re: Culinary Symposium Update

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  • Donna
    Nov 7, 2011
      We will have a shuttle or two from the OAK and SFO airports, if people coordinate their travel plans to arrive around the same time. If you want to get in on that, please let Ysabella know. She is the contact person listed on the website.

      Thanks

      --- In Apicius@yahoogroups.com, Freydis the Good <freydisthegood@...> wrote:
      >
      > No, no false expectations, but I can HOPE for more! <chuckle> Then cross
      > my fingers and toes!
      >
      > I just looked up the site... for some reason I had the thought it was in
      > downtown San Francisco so I made arrangements to stay in my daughters dorm
      > room. I'm thinking I'll have to change those plans and rent a car now...
      > but I am still gonna crash her dorm room at least one night! LOL!
      >
      >
      > Smiles!
      > Freydis
      >
      > On Sun, Nov 6, 2011 at 7:08 PM, Donna <donnaegreen@...> wrote:
      >
      > > **
      > >
      > >
      > >
      > > 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]
      > > >
      > >
      > >
      > >
      >
      >
      > [Non-text portions of this message have been removed]
      >
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