Cooking Collegium
January 24, 2004
Whippany, NJ
See Timetable of classes
How to Run Your Own Kitchen (cooking the feast)
Teacher: Baron Irik Rodbjorn and Merlinia the faye (M.Ambrosius Artori)Description: We'll start around 10 am, & prepare the feast we'll eat that night
Students should bring: Aprons, their personal "Sharp" knife
Class limit: 6
Dayboard Basics
Teacher: Wilhelm Von UtrechtDescription: Learn techniques behind dayboard planning and prepare the dayboard meal.
Students should bring: aprons
Class limit: 10
Outdoor Cooking Techniques
Teacher: Berelinde CynewulfdohtorDescription: Techniques and menu planning considerations to make outdoor or kitchenless cooking easy and rewarding.
Food and Kitchen Safety
Teacher: Berelinde CynewulfdohtorDescription: Helping you, your staff, and your guests enjoy your feast safely.
Kitchen ER
Teacher: Perote Gormal CampbellDescription: An overview of techniques and possible worst-case scenarios while running the kitchen. We will begin with a quiz, and work our way through morale, disasters, and patch techniques. This class is not about how to be period, nor will we rehash the topic of the origin of the term "remove". This class is about primarily getting your kitchen staff to work as a team and about learning the magic formulas of conversion.
How to Autocrat
Teacher: Lord Alexander MacGregorDescription: A general time line for event planning will be reviewed. From getting approval from your local group, site selection through the final event report.
Spices and Savory Seeds
Teacher: Jadwiga ZajaczkowaDescription: European use of imported spices and locally-grown seeds. See, taste and smell these important botanicals, and sample products made from them.
Class limit: 25
How to Debone a Chicken
Teacher: Emmanuael Zacharaia ZakypumDescription: Learn how to debone a chicken and related recipes.
Students should bring: aprons and knives
Class limit: 10
Easy Quick Cheeses
Teacher: Lord John Marshall of the FordDescription: A class on how to make a simple yet delicious cheese from milk and a few other simple ingredients.
All about Legumes
Teacher: Lord Ben e draigDescription: Various types of legumes and their preparation. Sample dishes will be provided.
Students should bring: Bowl and eating utensil.
Class limit: 15
Your Arms in Marzipan
Teacher: Perote Gormal CampbellDescription: Have fun learning techniques and tricks working with marzipan while creating something familiar. Hands on work with pre-made, and possibly pre-coloured marzipan. Explore new techniques and short cuts.
Students should bring: a picture or some likeness of your Coat of Arms. If you do not have Arms, you can use your Barony or Canton blazon, or that of a friend! You may want to bring along an apron or towel to wipe your hands on.
Class limit: 10
The History of Chocolate before 1650
Teacher: Elisabetta MaldestroDescription: The History of Chocolate in Europe and the New World before 1650 as well as learning how to make period chocolate drinks.
Students should bring: Cups, mortar and pestle, ziploc bags
Small Cakes and Desserts
Teacher: Lady Brighid ni ChiarainDescription: The class will learn about small cakes, biscuits, and similar pastries. The class will bake at least one variety of period "cookie", more if time allows.
Students should bring: Wear clothing that you don't mind getting dirty. An apron might be a good idea
Strudel - folding time and history
Teacher: Perote Gormal CampbellDescription: a look at what makes strudel, strudel and how to make one. This class is primarily about making German/Swiss style strudel, and secondly about using period and current techniques to save time and effort.
Class limit: 10
How to Redact a Medieval Recipe
Teacher: Brekke FranksdottirDescription: This course will cover the process of redacting. This will be a theoretical discussion with "homework" in order to try the results.
Students should bring: notebook & pen
Translating Recipes Yourself
Teacher: Juliana von AltenfeldDescription: We'll be translating a recipe in class, and getting you started on a vocabulary list. You should be leaving class with at least one translated recipe that you can redact from.
Students should bring: Only paper and pen for writing their notes (and there may be plenty).
Food Timeline
Teacher: Lord Ben e draigDescription: This class will be a walk through the history of food beginning with Neolithic times to the beginning of the 16th Century. I will be focusing mostly on foods from Europe and the countries surrounding the Mediterrean.
Students should bring: Pens/Pencils, Paper for taking notes - Optional.
Late period German Recipe Manuscripts
Teacher: Juliana von AltenfeldDescription: background information on several late period manuscripts, and discussion of a few recipes from each. If time allows, we will discuss differences between the styles of cooking in each manuscript.
Students should bring: Only paper and pen for writing their notes (and there may be plenty).
Eastern European Foods
Teacher: Jadwiga ZajaczkowaSpanish Cooking
Teacher: Lady Brighid ni ChiarainDescription: The class will learn about the cooking of Spain, from early Arab influences to New World contact, with a primary focus on the 16th century. Foodstuffs, cooking techniques, tools and utensils. Available sources of information in Spanish and English.
Early Japanese Food
Teacher: Mistress AnneLiese WolkenhaarDescription: What in the world did the Japanese eat before Sushi and Tempura were introduced in the late 16th Century? This class will cover the basics of Japanese ingredients and cooking methods used before the arrival of the Portuguese. A sample feast menu (from Eisental's "Sword and Chrysanthemum" event of 2002) with recipes will be provided for discussion.
Food and Feasting in Southern Sung China (1250-1279)
Teacher: Lady Adelaide DonnachaidhDescription: What was it like to have a feast in Southern Sung China on the eve of the Mongol invasion in an upper middle class household? We will cover the foods, the cooking methods and the style of feast - including etiquette.
Class size: 20
Beer, Stout, Ale and Mead: Tasting the Difference
Teacher: Alithir a'BheithirDescription: Learn to distinguish differences in taste of various styles of period drink. Students learn the quite different flavors of drink and how and why these drinks are different, to aid in recognition and to judge properly at events.
Students should bring: Their own glass if desired, any drink to share if they wish
Class limit: 15