Feudl-Gourmet-art - 3/1/14

A listing and description of the Feudal Gourmet pamphlet series produced by the SCA Madrone Culinary Guild (Seattle, WA).

NOTE: See also the files: cookbooks-SCA-msg, food-hist-lnks, books-food-msg, cb-novices-msg, cookbooks-bib, cookbooks-msg, online-ckbks-msg, merch-cookbks-msg.

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NOTICE -

This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.

The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.

Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).

Thank you,
    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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Date: Fri, 29 Aug 2008 22:41:32 -0700
From: David Walddon <david at vastrepast.com>
Subject: [Sca-cooks] New Feudal Gourmet Pamphlet from the Madrone
	Culinary	Guild.
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

The Madrone Culinary Guild (Seattle, WA) produces a series of small  
pamphlets called the Feudal Gourmet series.  Each recipe includes  
the original medieval text when possible & then our modern  
reconstruction (with a translation into English if necessary):

1) NEW!!! Tourney Cooking: Recipes to enjoy at outdoor events - A  
large collection of tasty period recipes suitable for everything  
from a picnic to Pennsic. Also provides suggestions for appropriate  
foods you can grab ready-made from a grocery store, as well as  
sections on Boil-in-Bag cooking, Dutch Oven cooking, food & fire  
safety, and practical guidelines for cooking at events. $4

2) A Culinary Reference Manual - our pamphlet on the historical  
origins of ingredients which were (and weren't) eaten in medieval  
and Renaissance Europe, how to reconstruct historical recipes etc,  
Includes an extensive bibliography as well as a glossary of  
medieval culinary terms. $4

3) Researching a medieval Recipe: Condoignac - a Quince Paste from  
Paris, 1393 - 1394.  Our latest pamphlet is not a recipe  
collection, but an example of how to meticulously reconstruct an  
historical recipe, from researching each of the ingredients, to  
analyzing in depth the multiple translations of the recipe, and  
going through multiple combinations of ingredients to acheive a  
happy final result.  A great example of taking historical cooking  
to a higher level of research. $3

4) Silk Road : A Culinary Journey to the East - a collection of  
recipes from medieval Venice, Baghdad and Mongolia with supporting  
information on each cuisine. $3

5) Exploring Italian Renaissance Cuisine - A reprint of two papers  
from the Oxford Symposium on Food and Cookery, one on fish  
consumption, the other on a feast menu from the Italian  
Renaissance.  Includes several recipes reconstructed from  
contemporary sources. $3

6) A dinner from Moghul India - A pamphlet on food in the 16th  
century Moghul court along with the complete recipe texts from the  
Ain-i-Akbari (a record of the reign of Emperor Akbar the Great) as  
well as many other food references from Moghul India. $3

7) Dining on the Edge, Volume I: Hors d'Ouvres, Side Dishes &  
Entrees - A collection of recipes from 16th & 17th c. Europe,  
primarily England. $3

8) Dining on the Edge, Volume II: Desserts & the Banquetting Course  
- A collection of recipes from 16th & 17th c. Europe, primarily  
England. $3

9) A Brief Overview of Early Spanish Cuisine - a collection of  
recipes from 4 different periods (13th to the 17th century), and  
discussion of historical Spanish cuisine in general. $3

10) French Food in The Renaissance - A collection of recipes from  
15th - 17th century France, (mostly from Varenne's 'le Cuisinier  
Francoise') $3

11) A Weekend at the Staggering Hedgehog Inn - a collection of  
(mostly) 15th c. English recipes arranged as a weekends worth of  
meals $3

12) An Apician Feast - Our pamphlet on Roman cookery. Excellent  
recipes (using the controversial Vehling Garum theory) and  
discussion of Roman food in general. $2

13) Fall Inn - a small collection of (mostly) English 14thc. foods  
mentioned in the writings of Chaucer $2

The full set of 13 pamphlets is $35. For bulk discounts or  
reselling information, please contact us.
All prices are given in US dollars and do not include postage.
Prices subject to change with printing and postage cost fluctuations.

 As of August 2008, postage rates for shipping within the US were  
as follows:
$1.50 for 1 pamphlet, and  $5 postage for a full set of 13.

Send checks to:
The Madrone Culinary Guild
  10306 13TH AVE NW
  Seattle, WA  98177-5216
     (Corrected on 3/1/14 - Stefan]

We hope to have various other pamphlets available soon.
http://www.liripipe.com/mcg/

If you have any questions please just let me know.
Eden, pamphlet wrangler, Madrone Culinary Guild
culinaryguild [at] hotmail [dot] com
http://www.liripipe.com/mcg/

<the end>
Edited by Mark S. Harris	Feudl-Gourmet-art	Page 3 of 3