 Monday, November 02, 2009
CULINARY
SYMPOSIUM 2009 - CLASS SCHEDULE
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Track
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Track
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Track
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Track
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Track
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Track
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Location
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Nature House (OD)
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Uncle Toby(OD)
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Ginny's Lodge
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Raker Lodge 1
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Raker Lodge 2
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Raker Lodge K
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8:00 - 9:00
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Breakfast ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
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9:00 -11:00
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Viking
Bread, Refr orðlokarr Fiachson
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Cast Iron Cookery for Eventing, Robert the Blacksmith
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Russian Cookery, Anastasia Andreeva
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Foraging,
Eulalia Ravenfeld
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Introduction to Byzantine Cuisine, Berengaria
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Techniques of Food Preperation & Kitchen
Safety, Qaratani Oyugen
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11:00 -1:00
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Cooking Quinces & Medlars, Mathilde
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Old World - New World Foods, Muireann inghean
ui Mhuirneachain
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Northern European Food Production, Alanus
Andrist
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Hands-on Feast Preparation, Part 1, Eulalia Ravenfeld
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1:00 -2:00
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2:00 - 4:00
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Cooking in Pottery, Morgaina & Svava
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Viking Foods, Jorunn Steinnabrjotr
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Roman Cuisine,
Julia Sempronia
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Keeping Your Knives Sharp, Hugh MacDomhnaill
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History of Indian Food, Anastasia Andreeva
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Hands-on Feast Preparation, Part 2, Eulalia Ravenfeld
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4:00 - 6:00
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Beginning Sausage Making, Egan Brauer von Starkberg
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Basic Medieval Pasties, Qaratani Oyugen
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Carving Birds & Beasts for Feasts, Aleyn the Younger
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Cooking from a Middle English Text, Elaine de Montgris
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Hands-on Feast Preparation, Part 3, Eulalia Ravenfeld
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6:00 - 7:00
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~ ~ ~ ~ ~ ~ ~ Prep for Dinner & Rearange
the Dinning Hall ~ ~ ~ ~ ~ ~ ~
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Volunteers to help Reset Dinning Room, Plate
& Serve Feast
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7:00 - 8:30
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~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Dinner ~ ~ ~
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8:30 - 10:00
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~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Social Time
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Culinary
Symposium 2009 - Class Information
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Classes
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Teacher
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Beginning Sausage Making
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Egan Brauer von Starkberg
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Cost $10.00 2 Hours Min ?, Max 6
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Learn to grind, season and stuff
sausage. Students will season their
own meats, stuff them into casings, and take home their own pound of fresh
sausage. Includes a sausage funnel as
part of the kit.
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Carving Birds & Beasts for Feasts
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Aleyn the Younger
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Cost $5.00 2 Hours
Min 4, Max 10
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Have you even been terrified at
thanksgiving? Intimidated by ham?
Stood in front of a table with a knife and fork and said "now
what?" This class is for you.
Learn carving! The position of carver
in the middle ages kitchen staff was a respected and honorable position. We will discuss selection, care and feeding
of knives and forks, sharpening, as
well as the carving of vaired types of meats for the table. Class will include both lecture and
practial, fee includes handout and practice fowl. Never be scared to slice chicken again.
Carving tools will be provided but students my bring thier own knives and
forks, (if they wish). No long
sleeves ( we will be working with food), aprons are NOT provided.
Please no chisels, gouges, sandpaper or files!
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Cast Iron Cookery for Eventing
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Robert the Blacksmith
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Cost $5.00 4 Hours Min 5, Max 25
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For this class participants will learn
ways to use reproduction ceramics for period cooking over open fires. Several
dishes will be prepared in Medieval style clay pots directly over coals.
There will be a discussion of how different styles of pottery work for
different cooking requirements. There will also be tips of some ways potters
can successfully create Medieval reproduction cooking pottery. We will sample
the foods cooked during the class. Handout included. Please have your hair
covered or tied back. No other requirements.
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Cooking from a Middle English Text
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Elaine de Montgris
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Cost $1.00 2 Hours Min 3, Max 15
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Cooking Directly From the Middle
English Sources will have some basic Middle English grammar and reading skills,
some common cooking techniques and terms, and the nuts and bolts of redacting
a recipe.
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Cooking in Pottery
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Morigaina & Svava
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Cost $ 3.00 2 Hours Min 2, Max 8
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For this class participants will
learn ways to use reproduction ceramics for period cooking over open fires.
Several dishes will be prepared in Medieval style clay pots directly over
coals. There will be a discussion of how different styles of pottery work for
different cooking requirements. There will also be tips of some ways potters
can successfully create Medieval reproduction cooking pottery. We will sample
the foods cooked during the class. Handout included. Please have your hair
covered or tied back. No other requirements.
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Cooking Quinces & Medlars
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Mathilde
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Cost $1.00 2 Hours Min 1, Max 12
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XXXX
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Feast Preperation, Hand-On, Parts 1, 2, 3
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Eulalia Ravenfeld
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No Cost 2 Hours each Min, Max 15
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This class provides hands-on
instruction in cooking authentic food from documented sources as well as
general food preparation and feast management experience. Students of all
levels and backgrounds are encouraged -- Eulalia will find a way to put you
to work even if you've never been in a kitchen before! The food we will be
preparing is meant to be representative of the food eaten in England during
the 13th and 14th centuries by town dwellers (for lunch) and the gentry (for
the evening feast), and students will be provided with some notes from the
instructor's research into this topic. Please wear garb suitable for cooking
-- no trailing sleeves, hair tied back, easily-washable clothing, aprons
recommended.
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Foraging
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Eulalia Ravenfeld
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Cost $1.00 2 Hours Min 3, Max 15
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This class seeks to answer the two
most fundamental questions that have plagued mankind since the dawn of time:
"What's that? Can I eat it?" In this introduction to wild food
foraging, we will discuss some of the finer points of eating from the wild,
go over recommended resources on the topic, and go for a walk around the site
identifying edible plants (and mushrooms if we are so lucky). Instructor is a
veteran forager and outdoor enthusiast, and has only poisoned herself once.
Please wear garb suitable for tramping about in the bush, including warm
layers and sturdy shoes. Note-taking materials, including a pocket notebook,
are required. A digital camera is recommended but not required.
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Introduction to Byzantine Cuisine
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Berengaria
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Cost $5.00 2 Hours Min 2, Max 6
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No actual extant Byzantine cookbook
has yet been discovered; but we know a great deal about influences,
agriculture and trade that influenced Byzantium during its history. Come and
be introduced to what we do know and some thoughts on logical possibilities,
with a few tasty samples to light the way.
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Keeping your Knives Sharp
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Hugh MacDomhnaill
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Cost $1.50 2 Hours Min 1, Max 12
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Discuss a short history of
sharpening followed by learning about the components of a good cutting edge,
how to establish it and how to maintain it.
From axes (we need firewood, too) to fillet knives. Bring your favorite knife (or your biggest
challenge) to sharpen.
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NORTHERN EUROPEAN FOOD PRODUCTION -- So What's in Your Quern?
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Alanus of Bunghea
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Cost $2.00 2 Hours Min 2, Max 20
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Class Focus: The class presents a
survey of agricultural practices from the early middle ages through the Renaissance.
The food sources and farming practices determined what the people ate in each
region. Includes a discussion of how the economic balance changed from the
10th through the 17th centuries in northwestern Europe due to changes in
climate, rainfall, temperature, disease and the impact of the Plague.
Archaeological evidence and photos from a dig in Sweden during this past
summer will be included. The exact time period will depend upon the interests
of the students.
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Old World - New World Foods
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Muireann inghean ui Mhuirneachain
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Cost $2.00 2 Hours Min 2, Max 12
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This is a lecture class covering
the origins of foods from both old and new worlds. We will look at when each food
first appears in a cuisine and it's progress through history.
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Basic Medieval Pasties
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Qaratani Oyugen
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Cost $5.00 2 Hours Min 2, Max 12
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In this class we will learn what
pasties are and how to pronounce them.
The whole class will be hands on making a variety of pasties for
breakfast, lunch, and dinner. We will cover what types of dough can be used,
both sweet and savory fillings, how to cook them at home or at an event and
how to store them.
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Roman Cuisine
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Julie Sempronia
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Cost $4.00 2 Hours Min 4, Max 15
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The bounty of the ancient Roman
empire is reflected in the variety of foods and spices to be found in Roman
kitchens. Tour an ancient Roman market, learn about common tools, table
manners, recipe sources, and prepare tasty appetizers.
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Russian Cookery
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Anastasia Alexandrovna Andreeva
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Cost $3.00 4 Hours Min 3, Max 8
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This is a hand-on cooking class on
Russian foods. History will be covered as we cook. We will make several
dishes and then eat them for lunch. Please bring an apron.
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Survey of Indian Food
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Anastasia Alexandrovna Andreeva
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Cost $ 3.00 2 Hours Min 3, Max 15
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This is a lecture class on the
history of Indian food. We will cover different periods and areas of Indian.
The influences of other conquering nations played a big part in making Indian
cuisine the fascinating subject that it is.
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Techniques of Food Prep. &
Kitchen Safety
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Qaratani Oyugen
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Cost $2.00 2 Hours Min 2, Max 15
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Kitchen basics 101 - In this class
we will learn basic kitchen safety and help with preparation for today’s
feast. We will cover, cooking with grease, cutting safety, cooking with open
flame and go over the Food Handlers Manual.
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Viking Bread
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Refr orðlokarr
Fiachson
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Cost $1.00 2 Hours Min 3, Max 12
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A look at what we know about
Viking bread and how we know it, followed by some hands on bread making over
the fire. We'll try several different
sets of ingredients and techniques.
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Viking Foods
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Jorunn Steinnabrjotr
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Cost $15.00 4 Hours Min , Max 20
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The class will prepare a complete
meal. Make barley flatbread using long-handled pans copied from period
artifacts, cook a stew in a cauldron over the fire, make a barley porridge
dessert, and make a quick vinegar-cheese spread. The class will then dig in to a classic
Viking dinner fit for any farmer or warrior.
An extensively researched handout will be supplied at the end of the
class.
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 Wednesday, September 28, 2005
The week before last my wife and I were at a private camping event with a bunch of our SCA friends. Every year, one of our friends rents a forest service cabin up on the NE side of Mt. Ranier, out of Natches, WA for a week, and many people come to hang out. This year Vikki (my wife) and I got to stay the whole week, which was very relaxing.
One of the things we do every year is try out new and different cooking techniques, preferable things that would have been done “in period”, or as would have been done in the past, for you non-SCA wonks. A couple of years ago we rendered lard for the first time over a fire, and this year I made beef tallow. Vikki often makes cheese over the open fire, etc.
Many years ago one of our friends got the idea for what we’ve come to call the “Law Breakfast”. In old Irish (brehon) law, there were laws about what different people were entitled to at meal time according to their status. Since the woman who rents the cabin in nominally the clan chieftan, we make breakfast according to what would be entitled to a chief. This includes things like milk, beer, butter, and “condiments”.
Our interpretation has become:
- Cold roast chicken (easy to prepare ahead and freese, and really good for breakfast)
- Smoked fish (also easy to prepare ahead, although this year we didn’t so there wasn’t any)
- barley cakes (barley flour, eggs and milk, cooked like crepes) with butter and honey. We usually try for a whole honey comb, but this year just honey.
- Milk
- Beer (it’s what’s for breakfast)
- Sometimes oatmeal
It makes a great breakfast. The barley cakes are particularly popular.
 Tuesday, September 07, 2004
This Saturday (9/11), there's going to be an historic cooking demo/exposition at the Beaverton Farmer's Market. There are a whole series of 1/2 hour demos planned on various styles/periods/etc. I'll be playing the part of "Viking Chef" at around 9:30 I think. Come on down. There will be foods to try, cooking to watch, plus all the benefits of what I've heard is a pretty great Farmer's Market.
 Sunday, January 25, 2004
Some good web resources on Viking food
 Monday, January 19, 2004
I've got PDF versions of a couple of food history classes I've taught at SCA events.
The first is on “Cooking for Cultures with No Extant Recipes”. Many cultures throughout history haven't used written recipes, but I don't think that should stop us from being able to recreate their cooking. For example, we don't have an Viking “recipes”, but we do know from the archeological record what ingredients they used, and what equipment they had for cooking. We can also refer to literature to get a feel for their tastes.
The second is on the “Evolution of Food Processing Techniques”. I looked at how food processing techniques have evolved over time, and what impact they have had on daily life.
Enjoy.
Thanks to an article in the New York Times (reg. req.) I just found Centropa. It's a project dedicated to gathering and preserving oral histories of Jews living in Central- and Eastern Europe. One of their main focuses is food, and they've gathered some pretty interesting recipes and oral histories to go with them.
Well worth checking out if you're interested in culinary history.
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