Cooks' Symposium

Hosted by the Barony of Cynnabar

St Paul United Church-Christ, 122 W. Michigan Avenue, Saline, MI, United States

Saturday, October 14, 2017

About the Symposium

W here cooks from the Kingdom (and beyond!) can join together to share their knowledge and love of period cooking. Make new friends, see old friends, learn new things, and enjoy delicious food! Come and develop your talents and network within the SCA cooks' community.

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Site Registration

Registration: $8
Non-Member Registration: $13
Lunch Sideboard: $4 at the gate

Site Opens: Saturday, October 14 at 9 am
  • “Tis an ill cook that cannot lick his own fingers.”

    — William Shakespeare (1601)

  • “The nourishment of body is food, while the nourishment of the soul is feeding others.”

    — Ali ibn Abi Talib, Caliph (599-661)

  • “No better thing under the sun, than to eat, and to drink, and to be merry.”

    — King Solomon (931)


Hot, Cold, Wet, and Dry: Cooking the Four Humors in Renaissance and Early Modern Europe

Join us at the University of Michigan Special Collections for an evening with Renaissance and Early Modern cookbooks from the Janice Bluestein Longone Culinary Archive (JBLCA)! Juli McLoone, Outreach Librarian and Curator in the Special Collections Library will present a lecture focusing on the ingredients and techniques used in the preparation of food and wine in Europe prior to 1700, as well as the ways in which the Galenic theory of the four humors appears in printed culinary works. We will also touch on some of the key concepts of book history, which provides a useful lens through which to examine culinary publications of this (or any) historical period.

After receiving instructions on proper handling of rare materials, participants will be invited to spend time browsing and discussing a selection of books from the Janice Bluestein Longone Culinary Archive. Early works on display will include:

  • Libri de re rvstica [Scriptores rei rusticae] (Venetiis: In aedibus Aldi, et Andreae soceri, 1514).
    This collection of writing on agriculture, beekeeping, viticulture, wine making, cooking, and preserving was first printed in 1472, and was reprinted numerous times thereafter.

  • Platina, 1421-1481. Bap. Platinae Cremonensis De honesta voluptate, de ratione victus, & modo viuendi, de natura rerum & arte coquendi libri X … ([Paris] : In aedibus Ioannis Parui, 1530).
    This edition of Platina’s On Right Pleasure and Good Health is part of a collection of Platina’s works edited by J. Thierry, Minimitanus, and offers a discussion of food, recipes, and right living.

  • Der Feldbaw, oder, Das Buch von der Feldarbeyt [Geoponica. German] (Gedrukt zu Strassburg : durch Theodosium Rihel, 1551).
    German translation of a Greek work compiled by Emperor Constantine IV about 1,000 years previously, focused on agriculture, viticulture, and wine-making.

  • Pegge, Samuel. The forme of cury : a roll of ancient English cookery compiled about A.D. 1390 by the master-cooks of King Richard II…(London: Printed by J. Nichols, 1780).
    An 18th century publication of a 14th century manuscript work, including numerous recipes, such as noumbles, mawmenee, egurdouce, chykens in cawdel, and mortrews.

  • Warner, Richard. Antiquitates culinariae, or, Curious tracts relating to the culinary affairs of the old English : with a preliminary discourse, notes, and illustrations (London : Printed for R. Blamire…, 1791).
    Written by a prominent English antiquarian, this work was among the earliest to examine English culinary history. It includes the text of several manuscript sources, along with Warner’s introductory notes.

Ms. McLoone will also provide tips for finding and using primary source materials at U-M Special Collections and other institutions, as well as online resources.

Please note that because we will be handling rare materials, no ink pens, food, or drink (even water bottles) will be allowed in the room. We will ask that coats and bags be stored in cubbies at the beginning of the session. Photography is welcome as long as no flash is used.

Lunch Tavern

11 a.m. to 1:30 p.m.

A sideboard-style lunch tavern will be presented by THL Renaude de Lunay. It will be themed on bars, inns, and taverns with a focus on street food of the Middle Ages.

($4 at the gate/$5 at the lunch tavern window. You are encouraged to pre-pay!)

Some preparation of this tavern will be developed into the symposium’s class schedule for those wishing to learn! Check back for more information as it becomes available.


Courses on various subjects will be held on Saturday from 10 am until 5 pm.

View the Class Schedule

TEACHERS NEEDED, please click here to register a class! (add link)

Teach a Class

Contact Info

Please email with the name of your class, short description, your name (SCA and Modern), if you have any special needs for your class (power, kitchen, etc.), and the duration of your class.

  • Mistress Helena Sibylla
    Class Diva

Class Form

Potluck Dinner

This is your chance to make something that you might never share with anyone else but other cooks! Please bring a dish to pass and your feast gear. Period foods highly suggested. You might get asked to talk about your dish!

Hotel Info

A hotel block has been set up at the Comfort Inn & Suites - University South
3501 S. State St., Ann Arbor, MI 48108
734-761-8838 call directly to book!
It’s held under “SCA - Cooks Symposium”
Rooms with 2 queen beds are reserved for $119/night.

Floors, couches, and guest rooms! We have crash space available for those preferring to stay with folks nearby. Please click this link below to request crash space or email Ceara inghean Mhuirghease

Request Crash Space

Sunday Outing

Our weekend-long event concludes with a tour at
Brewery Becker and Biergarten Tour
500 W Main St, Brighton, MI 48116
Join Matthias (Becker, himself!) for a private tour where he will show off his renovated 1873 historic brewery facility, discuss historic recipes, and explain the brewing processes. If the weather's good, we’ll will conclude our event in the Biergarten to sample some of these fine brews!

Look at the Brewery Becker website for more information about this great place. or see what’s on tap

Event Steward

Hannah Schreiber

Deputy Steward/Merchant Liason

Ilse Straus

Class Diva

Helena Sybilla

Kitchen Coordinator

Renaude de Lunay


Genoveva von Lubeck