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I've posted this to the steps, and the other local lists I'm on but please feel free to share this far and wide. I'd really like to reach as many people as possible in all corners of AnTir and beyond. I hope that everyone who was interested in teaching felt welcomed to do so!

Greetings!
 
We're ramping up for this year's Culinary Symposium and while I've talked the ear off of every foodie I've personally run across I know there are likely more of you out there I haven't had a chance to meet yet. If you're interested in learning, cooking, teaching or eating we'd love to have you!!
 
The Culinary Symposium will be April 15-17th at Camp Sheppard in Enumclaw, WA. Weekend site fee includes a bunk in a heated cabin and there is an optional food plan for either the weekend or Saturday only so those traveling won't have to worry about bringing food and can focus on classes. I will be posting further information once the website and class re-registration system is up and running, so please stay tuned and let me know if you have any questions
 
Some classes we already have lined up are:
Cheese Making in 1500-1600s Europe
Spices: Tracing the Spice Routes
Fermentation in theory and practice
Bread without commercial yeast
Comfit-making, 
Visit to Classes by Ivan Day
Vicarious tour of the Hampton Court kitchens,
Sugar Paste Exhibit in York (and More) on Ivan Day and Peter Behr
(Not sure who the last two people are?  Look at Ivan's web site (historicfood.com) and for Peter, take a look at an article about him at *http://tinyurl.com/24ha8eo ).
16th c. Persian polaws/rice dishes
Dining with the Sultan: Cooking 15th & 16th c. Ottoman Food (hands on)
Dining with the Sultan: History of 15th & 16th c. Ottoman Cuisine (lecture)
Tourney cooking with Maitress Anne Marie (hands on)
16th century German cooking/technology class with featured recipes
Cooking in pottery
Pies/pasties
Medieval English Street Food (survey/lecture)
 
And a whole track on historical food research papers to be later printed in symposium proceedings, like they do for Oxford and other academic conferences. This is being organized by Master Eduardo who has presented at both Oxford's food symposium and the Renaissance Society of America.
 
We are currently working on the website and a class pre-registration system so we're tying to get all the class information in place. If you have offered a class please get the me the needed details listed below. If you've been contemplating giving a class, or have offered serveral and haven't yet decided, consider this a gentle, friendly and happy nudge. :) Please send the information to me directly at raphaellad@yahoo.com, or the dedicated planning address foodiejoy@gmail.com.

In joyous service,
Raffaella di Contino
Class Coordinator,
Culinary Symposium April 15-17, 2011 
 

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September 2011

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