Category Archives: Domestic

Feast Allergy Management in the SCA

Feast Allergy Management in the SCA

Baron Drake Morgan, OL, OP (Craig Jones) [email protected]

Barony of Saint Florian de la Riviere, Lochac, Known World

Author’s Note: The author is from Lochac where dayboards don’t happen and all feasts are pre-booked 1-2 weeks in advance.

Introduction and Forward by Anne de Tournai, OP (Brigid Costello)

Allergy management is becoming an ever increasing issue for kitchen stewards and you need to have strategies about how you are going to deal with allergies and the people who may have them.

At the outset of this event, you set outlines for what dietary issues you would and wouldn’t cater for. However, things will come up that you haven’t thought about (or even heard that it’s an issue for someone) and you should consider those bookings on a case by case basis. I’ve mentioned before that respectful dialogue between people who are attending and people who are cooking is very important. You are a volunteer as well but you have signed up for the job. You have a responsibility to be courteous and professional not matter how frustrated you might be.

Kumiss – A discussion thereof

History of Kumiss / Caracosmos / Airag:

Baron Drake Morgan, OL, OP  [email protected]

Barony of Saint Florian de la Riviere, Lochac, Known World

Airag (or Kumiss, it’s Russian name) is fermented horse milk, traditionally brewed by the Mongols and other horse tribes on the steppes. It was often drunk by other cultures, such as the Russians as a health tonic.

Sweetening the Spirit- Making Cordials

Boswyn of Baðon mka Sean Wilson

Shire of Caer Gwyn, Middle Kingdom, Known World

Making a cordial is actually quite easy; take a distilled liquor, add flavors, add sweetener, add time. Then you are done. But even this easy task can lead to bad results. What follows is part how-to and part my journey in making cordials.

Sweetening the Spirit 101

Sweetening the Spirit 201 – Sugars

Sweetening the Spirit 301 – Nuts

Sweetening the Spirit 302 – Spices

Sweetening the Spirit 401 – Combination Cordials

The Whey of the Curds

The Whey of the Curds– a history of cheese in Western Society in period.

By Oswyn of Baðon mka Sean Wilson

Shire of Caer Gwyn, Middle Kingdom, Known World

Legend has it that cheese was discovered by a travelling nomad.  The nomad kept a quantity of milk in a skin (probably a stomach).  As a result of his bumpy ride and hot conditions, the milk had turned into curds.  

It is a nice legend but a problematic one.  Why would a nomadic adult be carrying milk and where did he get it?  

Vinegar 101, 201, and 301 from

Oswyn of Baðon mka Sean Wilson

Shire of Caer Gwyn, Middle Kingdom, Known World

French wine makers have a saying, “God loves to make vinegar.”  Making vinegar is very easy; it will happen on its own.  However, like brewing, you can control the process and make this easy but versatile product for yourself.

Vinegar 101 Anti Brewing Vinegar

Vinegar 201 Vinegar and Mustard

Vinegar 301 Vinegar and Shrubs

The Kingdom of Zion in Muenster of 1534

The Kingdom of Zion in Muenster of 1534 by Christoffel dAllaines leComte

What follows is a review of historical accounts about an event of social and religious
significance. Everyone has different religious beliefs and this work is not intended to denigrate
any of them. The radical behaviours of the people in this situation were viewed at the time
through the lens of people with very ideological points of view that held their beliefs as sacred
and unbending. To a modern reader in this time of free will and live and let live philosophies
some of the actions of both sides of this conflict seem unthinkable while others seem to be
common sense.

On the Evolution of Jewish Names

On the Evolution of Jewish Names by Eleazar ha-Levi

The purpose of this paper is to trace the evolution of Jewish names from the earliest Biblical names to the vernacular names used throughout the medieval period to encourage future research and as an aid to those wishing to submit a Jewish name.  The lists of names referred to in this article are from articles found on the Medieval Names Archive and from my own research as published in various proceedings of Known World Heraldic and Scribal Symposiums.