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West Coast Culinary Symposium 2012 -- Keynote Speaker

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  • Donna
    We are pleased to have Johnnae llyn Lewis with us as our keynote speaker. If you play on SCA Cooks or SCA Subtleties, you know Johnnae as the librarian
    Message 1 of 1 , Dec 5, 2011
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      We are pleased to have Johnnae llyn Lewis with us as our keynote speaker. If you play on SCA Cooks or SCA Subtleties, you know Johnnae as the librarian extraordinaire and the rumored lady with all the cookbooks. She's the Johnnae who still writes for Tournaments Illuminated and numerous other publications and for the past year she's been thrilling us with her series of culinary bibliographies.

      Outside the SCA, Johnna really is a professional librarian, former university information scientist, and former head librarian of a county library. These days she's a dedicated faculty (University of Michigan Associate Dean's) wife and mom to a UM junior in Art and Design.

      She's one of the few people in the SCA to have an actual food history book published by an academic press. The Concordance of English Recipes: Thirteenth to Fifteenth Centuries by Constance Hieatt and J. Terry Nutter with Johnna Holloway, was published in 2006 by MRTS [Medieval and Renaissance Text Studies] at Arizona State University. Most recently she completed a bibliography for Oxford University Press on the topic of Medieval Food and Drink with Professor CB Hieatt. Oxford Bibliographies Online (Authority and Innovation for Research) went live in December 2010.

      Crippling, degenerative osteo-arthritis from a freak knee injury in 2002 leaves her unable to drive distances or travel by herself. She is sadly increasingly homebound and unable to attend events.

      Johnnae will be discussing her work on the Concordance, the Oxford project, and her work on English cookery books. How does a society member and librarian from the Midwest find her way into food history? From a farm in Illinois to Cambridge and the Oxford and Leeds Symposiums.
      She will also be discussing resources and the English Printed Cookbooks of the 16th Century.
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