Sixth Known World
Bardic Congress and Cooks Collegium
Sixth Known World
Greetings unto all who come by these letters,
With great joy do the ecstatic cooks and bards of the Kingdom of the Outlands make this announcement. It is their pleasure to announce that the next Known World Bardic Congress and Cooks Collegium will be occurring within the borders of the Outlands!
Site opens: Friday April 20th, 2012 at 3:00 PM.
Site closes: Monday April 23rd, 2012 at 11:00 AM.
This will be an opportunity to learn recipies and cooking prowess from the finest chefs in the Known World. It will also be an opportunity to learn the stories, songs, and skills of the finest bards in the Known World.
Event staff are already planning activities to make this an unforgettable event. There will be excellent educational opportunities, marvelous merchants, and fantastic fellowship. Additionally, there will be a spectacular feast augmented by foods prepared during the day. Further plans include nightly bardic activities that should continue right up until when the cooks arise to begin their morning preparations.
A more detailed schedule will be forthcoming.
The event will take place at the Colorado Lions Camp in the Kingdom of the Outlands (Woodland Park, CO).
| From | Distance | Drive Time |
|---|---|---|
| Denver, CO | 90 miles (144 km) | 110 minutes |
| Denver International Airport | 105 miles (168 km) | 120 minutes |
| Colorado Springs, CO | 20 miles (33 km) | 30 minutes |
| Colorado Springs Airport | 30 miles (48 km) | 40 minutes |
Please note that no pets are allowed in the buildings on-site.
Lodging is optional and additional; fees will vary. All buildings on site are heated.
Additional arrangements can be found at hotels in nearby Woodland Park, CO. Crash space should be available as well, but has not been finalized yet.
Kindly send any lodging arrangements or questions to Mistress Ursula.
![[Camp view 1]](img/kwcb2012/CampView.JPG)
![[Dining Hall]](img/kwcb2012/DiningArea.JPG)
![[Lodge Housing]](img/kwcb2012/HotelLikeLodging.JPG)
Site (Pre-Registration): $20 (before April 1, 2012)
Site Fee: $30 (after April 1/at the door)
Day Trip: $15/day
Children (Under 17): $10
Saturday Feast: $15 (advance reservations only)
Meal Plan: $45 (includes feast)
Please fill out the registration form (PDF), or sign up now through ACCEPS.
Friday Dinner: Welcome snacks, plus potluck provided
by local attendees.
Monday Breakfast: Mostly continental style fare,
as well as leftovers from the weekend.
All Hours: Coffee, Tea, Hot Chocolate, Lemonade,
Water.
Saturday Breakfast: Hot and cold fare
including eggs, meat, breads, cereals, fruit.
Saturday Lunch: A selection and sampling of
Traveler's Fare offered by the Caerthe Cooks Guild.
Saturday Dinner: A feast to showcase the
specialties and cooking styles of the Outlands. This will be supplemented
by various dishes prepared in classes throughout the day.
Sunday Breakfast: Hot and cold fare
including eggs, meat, breads, cereals, fruit.
Sunday Lunch: Fare to be determined.
Sunday Dinner: Fare to be determined.
Feast is included in the meal plan, but can be purchased separately.
If you have any food allergies or dietary restrictions and are planning on participating in the meal plan or the Saturday Feast, please contact the Food Coordinator, Furukusu, by March 31. After that date we cannot ensure your individual needs will be met (but we always try to accommodate).
Ingredients will be posted on-site (and possibly on this web page) for all items being served in the meal plan and Feast. if you need further information, please consult with the Food Coordinator, Furukusu.
There are plenty of openings for instructors for classes. We are currently accepting requests from instructors to teach. Please fill out the teacher information form (PDF) and send it to the Cooking Class or Bardic Class Coordinator.
Fire Pit Kitchen – THL Theresa Yolanda Cabeza de
Vaca
An all day interactive demo of cooking on a fire pit. This class
is outdoors and will involve fire, please be sure to wear appropriate
clothing. (Hands-on – Outside)
On Site Bread Oven – Fratella Francesco di Paola
Slide Presentation of steps taken to build a wood-fired oven from
clay and sand. Some hands-on experience testing quality of clay, mixing
small amount of mud and forming a model oven. (Indoors)
The Four Humours and Food Preparation - Lady
Bernadette Blackthorne
An introduction to the four traditional Humours and the role of
Humoural Theory in period food preparation.
Applying Humoural Theory to Food Preparation - Lady
Bernadette Blackthorne
An application of the Humoural principals to create a balanced
menu.
To Make White Gingerbread: A Delightfull daily exercise for
Ladies and Gentlewomen from Ye Cooke's Treasurie - Mistress
Katherine Holford
We will make "White Gingerbread" (marzipan and ginger cookies)
for the evening's Feast, using replica cookie molds. If time allows,
we will gild the finished cookies.
The Nimatnama: Fusion Cuisine from 15th Century India -
Mistress Madhavi of Jaisalmer
Introduction, redacted recipes, discussion of background and
special ingredients, and sample feast menus from this 15th century
central Indian cooking manuscript.
So You Want to Cook an Indian Feast – Mistress
Madhavi of Jaisalmer
Intro to medieval Indian cooking manuscripts, samples of medieval
Indian dishes, sample menus, modern vs. medieval Indian cooking, tips
for staying under budget, sourcing exotic ingredients, and those extra
details to make Indian feasts more authentically medieval. Ethnic does
not equal Medieval! Class fee $5.
For All the Tea in China: A (very) brief overview of tea in Ming
Dynasty China. - Lady Tangwystl Angharad verch Rhys "Tanwen"
(Zheng Tien Wen)
This class will briefly explore the history of the tea plant as a
cultivar in China, culminating in the brewing of tea during the Ming
Dynasty (1368-1644 CE). While the primary focus of the class will be
the use of tea in China, we will also be looking at how the trade of
tea along the Silk Road and through European exploration affected other
cultures during SCA period.
Spicing in the Medieval Kitchen - HL Baric Firehand
A discussion of the spices available to the Medieval/Renaissance
cook and how they were used with recipes for SCA period spice blends.
Making of Fine Manchet – HL Baric Firehand
An excursion into Elizabethean baking with the redacton of a bread
recipe from 1594, the preparation of the dough and the baking of the
manchets.
Batatas and Papas: Potatoes and the SCA Feast – HL
Baric Firehand
A look at the history of sweet potatos and white potatoes in the
Renaissance with recipes from the 16th Century and comment upon their
applicability for an historically accurate feast.
Period Food Plants: Arrival in Europe - Mistress
Agnes deLanvaillei
To be used in Europe, plants must have been there. Class lists
arrival of food plants and discusses problems and issues.
El Libre de Totes Maneres des Confit: The Cuenca Translation
– Lady Liepa Jonaite
This new translation of the 15th c. Catalan manuscript of preserved
sweets, completed in 2002 and put on a shelf for a decade, was released
for the private use of one chef for a feast here in the Outlands in
February 2012. At this class, with the blessing of the translator, it
will be released to the general public for the first time. We’ll discuss
the historical and cultural context of the manuscript, the historiography
of this manuscript and the significance of the body of Catalan manuscripts
to landscape of Medieval and Spanish food scholarship, and of course the
recipes themselves. There will be sampling platters.
How to Herd a Local Cooks Guild: Round Table -
Mistress Catrin von Berlin, Mistress Aldyth, Lady Shoshanah, and
others
Tips, techniques and stories, as well as time for a Question and
Answer session.
From Swine to Sausage – Mistress Catrin von Berlin
Hands on sausage making. Please bring an apron and something to
cover your hair. We start with a chunk of pork and end up with sausages.
(Hands On)
Camp Cooking – Lord Tahir al Razi
How to feed a camp and still have time to fight, shop, and get out
of camp.
Saxon cooking – Aibhilin frae Skye
Let's look at the evidence, what do we know and what can we do
with it.
Besides those described above, there will be many other classes offered during the event, including (but not limited to):
The Boreal Master Symposium – Mistress Morgana bro
Morganwg
An exchange of papers and research on the Boreal Master, one of
the most recognized geniuses of Viking literature. For more information
on the Boreal community, please see theborealmaster.org.
Filk – THL Darian
“Alas, dear bard, you do us wrong to sing that song so horribly.
At least you could but sing in key – it’s such a simple melody.”
Learning by Oral Tradition: Born on a List Field –
Vicountess Shava
Learn Master Ivar Battleskald’s famous song the way it was intended
to be passed down.
New Old Legends and Tales – Cullain mac Bryde
Storytelling should be part of every bard’s skill set, but how do
you keep from telling the same legends and tales over and over again?
Here’s how to take those old legends and tales and make then new again.
On Being a Bardic Host – Master Dolan Madoc of Harlech
Period Bawd: The Sexual, the Scatological, and the Satirical
– Mistress Morgan Rowanwaif
Bawd didn’t just make people laugh, it served a valuable purpose
in life for the powerless and less powerful. We’ll also look at how
humor has changed, and stayed the same, over the centuries.
Popular Verse of the Middle Ages – Mistress
Katharine of Northhall
The culture of the court and that of the larger population has
always been different, although there is plenty of cross-over. What
appealed to the elite versus the commoner offers some interesting insight
into life in the Middle Ages.
Roundtable: Learning a Foreign Language – Mistress
Guernen Cimarguid, Mistress Rowen Brithwallt, and others to be announced
Learning a foreign language can bring you closer to a time and
place of interest. If you’ve ever considered learning Old English to
better understand Beowulf, or Italian to get closer to the roots of The
Decameron, join a conversation with those who have walked this path and
learn what they’ve gained.
Writing Humorous Songs – Master Cerian Cantwr
How to get a laugh, and sound good while you do it!
McGonagall Competition – THL Darian
Anyone can write bad poetry, but it takes a special type of
doggerel to reach the level of a McGonagall. Bring out your worst, and
bring “suffering for your art” to a new level.
Baroness Judith Memorial Competition
Baroness Caerthe Judith de Beaumont recently passed away. As she
loved ballads, music and poetry; we are holding a competition for the
best piece with the theme “Travel Under Distant Stars.”
The staff of Known World Cooks and Bards invites merchants to come and showcase your wares! All merchants are welcome. We are most interested in those who carry items of interest to cooks and bards, such as cookbooks, equipment, instruments, sheet music, CDs, books on music, food history, etc.
We are requesting a $10.00 merchant fee, which gets you a 6 by 10 foot table in an indoor space, locked each night. (This fee is separate from the registration fee.) As we have a limited amount of space, we can accommodate only eight merchants—currently we have three confirmed. Merchants are responsible for collecting and paying any applicable taxes and obtaining any necessary licenses.
The deadline for reserving space is April 1. Make checks payable to SCA-Caerthe and send to:
We look forward to seeing you! If you have any questions, please contact the Merchant Coordinator.
The staff of Known World Cooks and Bards is pleased to announce to all bards attending our event that we will provide a staffed table in the Merchants' area for those bards wishing to sell recordings of their work.
For more information, please contact THL Johann of the Northern Moors
Autocrats:
THL Jethro Stille and
Mistress Catrin von Berlin (called Gwen Cat). Please contact with
general questions or volunteer your assistance.
Food Coordinator:
Furukusu Masahide-dono
Lodging Coordinator:
Mistress Ursula d'Arcy
Cooking Class Coordinator:
Mistress Katherine Linnet Holford
Bardic Class Coordinator:
Mistress Morgan Rowanwaif
Merchant Coordinator:
Mistress Kseniya Mikhailovna Morskaya
We are also on Facebook.
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