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WCCS Classes

Symposium Classes

Sign ups for Classes will take place during Breakfast on Saturday Morning in the Main Hall

Contact Mistress Crystal of the Westermark if you are interested in teaching, or have questions about classes.

Downloads: Class Descriptions  or  Class Schedule

  • Wulfric of Creigull, Grounds for Comparison
  • Urtatim al-Qurtubiyya bint ‘abd al-Karim al-hakam al-Fassi, More to the cuisine of al-Andalus than the anonymous cookbook
  • Urtatim al-Qurtubiyya bint ‘abd al-Karim al-hakam al-Fassi, Cooking a Dish from the 13th c. Fadalat al-khiwan fi tayibat al-ta'am wa al alwan (Delights of the table, the best foods & dishes)
  • Sylvie la chardonnière, Documentation is not a dirty word
  • Rose de LeMans, Feast Management: Time + Money
  • Rebecca da Firenze, Adasiyyas (lentils)
  • Lucrezia ana Callista Carracciolo, Food Sculpture
  • Juana Isabella de Montoya y Ramirez, Early Modern Spanish Food
  • Johnnae llyn Lewis, Treasures and Delightes
  • Gwyn Chwith ap Llyr, The Reader’s Digest Guide to a Transylvanian Cookbook
  • Gwendwyn the Silent, Dough to Dumplings: Approaches to Period Pasta
  • Gwen Hir, Last Minute Lunches – Period Food from the Grocery Store
  • Francisco Hinojosa and Anna de Serra, Introduction to feast preparation
  • Francisco Hinojosa and Anna de Serra, From Frying Pan into the Fire
  • Flidais ní Eitigen, Choosing Recipes: A look at French Menus and Cookbooks
  • Elizabeth Annora Dernelof, Medieval Cooking for Modern Vegetarians
  • Eibhlin nic’Raghailligh, Chewettes, Hand Pies, and Pasties
  • Eduardo Lucrezia, “Egg-xactly!.”
  • Cynehild Eskalyas Thegnestre Medieval Food for the Proto-Foodie
  • Crystal of the Westermark, Overview of Kitchen Gardens
  • Cordelia Toser, Quiches from period sources
  • Cordelia Toser, Piecrust 3 ways
  • Clare Elena de Montfort, The Medieval Cook
  • Clare Elena de Montfort, Happy hour with Sir Kenelme and Friends
  • Cariadoc, Lauzinaj (rolled sweets)
  • Cariadoc, Flatbreads and Frying Pan Pastries
  • Anna de Serra and Francisco Hinojosa, How to redact historic recipes and develop for a feast
  • Anna de Serra and Francisco Hinojosa, From Page to Plate
  • Aleit Pietersdochter, From Udder to Butter
  • Aasa Thorvaldsdottir, Hattes! (filled pastries)

 

AttachmentSize
Microsoft Office document icon Class descriptions77 KB
PDF icon WCCS2018_ClassSchedule.pdf472.34 KB