Culinary Classes
Arabic recipes in Renaissance Italian cookbooks
Examine a number of recipes originally from Arabic-language cookbooks found in late 14th and early 15th c. Italian cookbooks. Then cook one or two of them.
Urtatim al-Qurtubiyya bint 'abd al-Karim al-hakam al-Fasi
2 Hours / $8 for extensive handouts
Basics of Pastry
How to make flaky crust pastry, almost every time. Hot water crust, Coffins, and basic pie crust will be covered.
Ladyship Lancer Cassandra Wineday of Newingate
3 Hours / $3
Blog Your Feed, How to Start and Maintain a Food Blog
Food blogging is easier than it might seem! A few basic skills and a few basic gadgets combined with good planning will get you started -- and then you expand it from there. If you have ever toyed with the idea of blogging, this class can give you the jumpstart you need.
Tracy Johnston
1 Hour
Cloche Oven Cooking
Learn how to cook in a cloche oven (upside-down pottery). We will go over the brief history of the oven, fire set up and management, and how to use the cloche.
Mistress Colette de Montpellier
1 Hour
Feast Organization 101
This class will provide an introduction to hosting a feast. Areas covered will include: site selection, menu planning, serving and organizational skills.
Baroness Muiriath mac Labhruinn
2 Hours
Food Coloring
A short overview of period food coloring agents, with some examples.
Mistress Aldgytha of Ashwood
1 Hour
German Dining and Etiquette of the 1500s
Learn about the different household positions, etiquette, and dining rituals of Germans during the 1500s.
HL Isebel von Waldeck
1 Hour
Gluten Free Baking - Breads
Learn about the types of flours that were available in period and how and why someone may have trouble processing gluten/wheat. We’ll talk about other allergies (such as nuts and legumes) and how to avoid them.
Lady Batu Sechen Tsagaajin
1 Hour
Got Gröt? Adventures in early Scandinavian porridge
There is a very strong argument that porridge was the most popular dish in early Scandinavia. We will be going over the archaeological evidence and reasoning as well as techniques and recipes.
Armin Elsten, Thrall
1 Hour
Hands-On Chocolate
Workshop exploring the early processing of chocolate from raw (dried) cacao bean to cocoa liquor, to chicolatl beverage prepared in the early Spanish colonial style. Students are encouraged to bring their own mugs to sample the final product.
Mestresse Sophia de la Roche
3 Hours/ $5 for samples
Healing Herbs - "Let thy food be thy medicine and medicine thy food"
Hippocrates understood the power of food as a healer in the early days of medicine. In this class, we’ll talk about various culinary herbs that are also healing herbs and delve into some herbs that were historically used for medicine-only. We’ll talk about cultivating, harvesting, drying, and using them.
Lady Batu Sechen Tsagaajin
1 Hour
How to make couscous - from semolina to pot.
Learn to make couscous using semolina flour and cook it enjoying what you made. You may even dry it to take some home with you.
Lady Margherita de Ferrara
1 Hour / Donations accepted
How to Plan a Perfectly Period Feast/Perfectly Period Feast North
This course will be an open discussion on all the different aspects that go into planning a Perfectly Period Feast and to hear the lived experiences of former event organizers and participants.
HL Isebel von Waldeck
1 Hour
"Make Cheese"
Hands-on. Learn the steps of cheese-making with Labneh/Yoghurt "Gateway" cheese.
Lady Carwenna Cornovii
1 Hour / $4 kit available (optional)
Medieval Cheesemaking Discussion
A lecture with snacks. A review of period cheese and cheese making practices.
Duquessa Juana Isabella de Montoya y Ramirez
1 Hour
“Morter” – a look at Pate’ through the ages
A favorite of gourmets throughout history, pate’ makes use of those bits and pieces of butchery that might otherwise be used for stock or (gods forbid), for slopping the hogs. But what forms of pate’ were made and enjoyed by our ancestors? In this class, we will be taking a look at pate’ recipes from different cultures and times, while also doing some hands-on cooking.
Messer Giuseppe Francesco da Borgia
1 Hour
Pizza Party!
16th century Italian chef Bartolomeo Scappi includes a variety of things he calls pizza. We will try our hands at three variations.
Don Avenel Kellough
3 Hours / $5 fee
Recreating a kitchen without written sources - An Early Meal
There are written sources on cooking from Sumerian civilization and onwards, through pre history and history. Nevertheless there are some places, periods or social classes that are not included in the sources. This class is an attempt to show how we worked creating the viking age recepies for the book An Early Meal and how our methods might be applied on other areas and periods of time. The class is part of my ongoing project Cooking Beyond the Books.
Lady Görvel Skote (Hanna Tunberg)
1 Hour
Salsamenta Practicum
Learn about the 12th c Salsamenta Pictavensium, the oldest known British culinary manuscript. Make and try a few of the sauces!
Baron Wulfric of Creigull, OL, OP
1 Hour
So You Think You Know Your Onions?
Learn all sorts of interesting things you didn't know about our ubiquitous little friend, the onion! Is it a vegetable, a herb or a spice? Why is it a mainstay of almost every cuisine on Earth? How was it used in our period? Why is it so stinky?
The answers to these questions and more will be revealed! (We will also mention garlic!)
Mistress Renata Kestryl of Highwynds
1 Hour
What the heck was THAT used for?
A period cooking implement show-and-tell! This will be a fun round table for all to join in on. Bring your weirdest or most unusual period reproduction kitchen implements to share with the class. Be prepared to discuss how your tools were used.
Led by Magistra Claudia Prima
1 Hour
Examine a number of recipes originally from Arabic-language cookbooks found in late 14th and early 15th c. Italian cookbooks. Then cook one or two of them.
Urtatim al-Qurtubiyya bint 'abd al-Karim al-hakam al-Fasi
2 Hours / $8 for extensive handouts
Basics of Pastry
How to make flaky crust pastry, almost every time. Hot water crust, Coffins, and basic pie crust will be covered.
Ladyship Lancer Cassandra Wineday of Newingate
3 Hours / $3
Blog Your Feed, How to Start and Maintain a Food Blog
Food blogging is easier than it might seem! A few basic skills and a few basic gadgets combined with good planning will get you started -- and then you expand it from there. If you have ever toyed with the idea of blogging, this class can give you the jumpstart you need.
Tracy Johnston
1 Hour
Cloche Oven Cooking
Learn how to cook in a cloche oven (upside-down pottery). We will go over the brief history of the oven, fire set up and management, and how to use the cloche.
Mistress Colette de Montpellier
1 Hour
Feast Organization 101
This class will provide an introduction to hosting a feast. Areas covered will include: site selection, menu planning, serving and organizational skills.
Baroness Muiriath mac Labhruinn
2 Hours
Food Coloring
A short overview of period food coloring agents, with some examples.
Mistress Aldgytha of Ashwood
1 Hour
German Dining and Etiquette of the 1500s
Learn about the different household positions, etiquette, and dining rituals of Germans during the 1500s.
HL Isebel von Waldeck
1 Hour
Gluten Free Baking - Breads
Learn about the types of flours that were available in period and how and why someone may have trouble processing gluten/wheat. We’ll talk about other allergies (such as nuts and legumes) and how to avoid them.
Lady Batu Sechen Tsagaajin
1 Hour
Got Gröt? Adventures in early Scandinavian porridge
There is a very strong argument that porridge was the most popular dish in early Scandinavia. We will be going over the archaeological evidence and reasoning as well as techniques and recipes.
Armin Elsten, Thrall
1 Hour
Hands-On Chocolate
Workshop exploring the early processing of chocolate from raw (dried) cacao bean to cocoa liquor, to chicolatl beverage prepared in the early Spanish colonial style. Students are encouraged to bring their own mugs to sample the final product.
Mestresse Sophia de la Roche
3 Hours/ $5 for samples
Healing Herbs - "Let thy food be thy medicine and medicine thy food"
Hippocrates understood the power of food as a healer in the early days of medicine. In this class, we’ll talk about various culinary herbs that are also healing herbs and delve into some herbs that were historically used for medicine-only. We’ll talk about cultivating, harvesting, drying, and using them.
Lady Batu Sechen Tsagaajin
1 Hour
How to make couscous - from semolina to pot.
Learn to make couscous using semolina flour and cook it enjoying what you made. You may even dry it to take some home with you.
Lady Margherita de Ferrara
1 Hour / Donations accepted
How to Plan a Perfectly Period Feast/Perfectly Period Feast North
This course will be an open discussion on all the different aspects that go into planning a Perfectly Period Feast and to hear the lived experiences of former event organizers and participants.
HL Isebel von Waldeck
1 Hour
"Make Cheese"
Hands-on. Learn the steps of cheese-making with Labneh/Yoghurt "Gateway" cheese.
Lady Carwenna Cornovii
1 Hour / $4 kit available (optional)
Medieval Cheesemaking Discussion
A lecture with snacks. A review of period cheese and cheese making practices.
Duquessa Juana Isabella de Montoya y Ramirez
1 Hour
“Morter” – a look at Pate’ through the ages
A favorite of gourmets throughout history, pate’ makes use of those bits and pieces of butchery that might otherwise be used for stock or (gods forbid), for slopping the hogs. But what forms of pate’ were made and enjoyed by our ancestors? In this class, we will be taking a look at pate’ recipes from different cultures and times, while also doing some hands-on cooking.
Messer Giuseppe Francesco da Borgia
1 Hour
Pizza Party!
16th century Italian chef Bartolomeo Scappi includes a variety of things he calls pizza. We will try our hands at three variations.
Don Avenel Kellough
3 Hours / $5 fee
Recreating a kitchen without written sources - An Early Meal
There are written sources on cooking from Sumerian civilization and onwards, through pre history and history. Nevertheless there are some places, periods or social classes that are not included in the sources. This class is an attempt to show how we worked creating the viking age recepies for the book An Early Meal and how our methods might be applied on other areas and periods of time. The class is part of my ongoing project Cooking Beyond the Books.
Lady Görvel Skote (Hanna Tunberg)
1 Hour
Salsamenta Practicum
Learn about the 12th c Salsamenta Pictavensium, the oldest known British culinary manuscript. Make and try a few of the sauces!
Baron Wulfric of Creigull, OL, OP
1 Hour
So You Think You Know Your Onions?
Learn all sorts of interesting things you didn't know about our ubiquitous little friend, the onion! Is it a vegetable, a herb or a spice? Why is it a mainstay of almost every cuisine on Earth? How was it used in our period? Why is it so stinky?
The answers to these questions and more will be revealed! (We will also mention garlic!)
Mistress Renata Kestryl of Highwynds
1 Hour
What the heck was THAT used for?
A period cooking implement show-and-tell! This will be a fun round table for all to join in on. Bring your weirdest or most unusual period reproduction kitchen implements to share with the class. Be prepared to discuss how your tools were used.
Led by Magistra Claudia Prima
1 Hour
