SUNDAY		Academy Hotel
9:30 am		Registration
10:00 am		Sunday Morning Paper Session Simnels: From Fine Bread to Fancy Cake Terry Decker An Update on the Online Culinary History Project Cindy Renfrow presented by Mary Morman Frisian Cuisine Jenn Strobel presented by Robin Clune
Sunday Afternoon Session at Black Forest Lutheran Church
	Indoor Workshops	Outdoor Workshop
1:00 pm	Making Sir Kenelm Digbie's "Weak Honey Drink" Kent Bloom	Cucina per campagna: A Workshop Using a Medieval Camp Kitchen Melanie Unruh
2:00 pm	Playing With Sugar Paste Elise Fleming
5:30 pm		Shuttles Leave for Hotel

A History of Aprons
This visual presentation will explore the history of aprons as seen in historical paintings, woodcuts, and engravings. In looking at the pictures of aprons through the ages we will discuss their use, construction, and the status that they imparted.

An Odd Source for Today's Tableware
Everyone eats off plates! Right? Perhaps. But when did the use of these xxx become ubiquitous? Why do we eat off a plate and not a piece of bread such as the medieval "trencher," or, its 18th century re-invention as a "double trencher" by the 4th Earl of Sandwich? This paper follows the creation of tablewear in China and it's movement to become an absolute necessity in western Europe.

Ancient Thatch and Ancient Wheat
John Letts, an agrobotanist working in England, will let us in on the grounbreaking discovery that has changed the way historians perceive medieval agriculture and, as a corollary, medieval bread.

Table Top Cooking in Period Pottery
You know, I can't quite describe this, so just wait and see. You're going to be impressed, and your impressions of Renaissance cooking will change forever.

Closets and Cabinets and Secrets and Such, Exploring the Nooks and Crannies of Elizabethan and Jacobean Recipes
Everyone knows about Markham and Hugh Plat, but did you know that Thomas Hill's A Briefe and Pleasaunt Treatise contains recipes such as “How to cut an Apple into many peeces, without harmyng of the skinne or paring“ or “How to make an Egge flye about, a merry conclusion.”? This talk will look at unusual and unexpected recipes found in other lesser known books of secrets.

German Cookery Texts texts from 1300-1600
An introduction to available German cookery texts: a chronological presentation including available facsimiles and also modern compilations. Visuals utilizing full color scans of different styles (handwritten vs. print) will be presented along with evolution of organization, and sample recipes will be discussed.

The Kitchens at Plas Mawr
Plas Mawr in the town of Conwy in North Wales is one of the finest examples of an Elizabethan townhouse extant in Britain today. The renovation work done on this structure by Cadw has given valuable insights into it's construction and research leaves us with the possibility of a very accurate picture of how the house (and the kitchens) were used in the mid-seventeenth century.

Presentation Presentation
Food and even taste aren't everything! This presentation on the presentation of food describes both period presentation practices and pictures with photos of modern presentations of period foods.

Simnels: From Fine Bread to Fancy Cake
A historical and culinary examination tracing the evolution of the simnel from a bread of fine flour in the Middle Ages to its modern existence as a fruit-filled Easter spice cake.

An Update on the Online Culinary History Project
Cindy Renfrow set the groundwork for the Online Culinary History Project in her keynote address at the Second Conference on European Cooking in January of 2002. She has sent us a presentation on the progress that the project has made over the last three years.

Frisian Cuisine
The Frisians were a Viking Age (800-1000) culture that lived in the areas modernly known as The Netherlands and Flanders. The dishes were created using archaeological evidence and written information from people who had contact with the Frisians during this time period, as well as information from Codex K of Libellus de arte conquinaria. There is some brief information about the Frisians, and a listing of available foodstuffs, as well as a full menu for a two course meal.

Making Sir Kenelm Digbie's "Weak Honey Drink"
If you enjoyed the honey beverage served at Saturday night's banquet, you'll want to participate in this workshop on brewing this surprisingly simple honey drink. Based on the recipe for "Weak Honey Drink" from Sir Kenelm Digbie, there are also remarkably similar recipes found in both French and Italian sources.

Cucina per campagna:A Workshop Using a Medieval Camp Kitchen
Explore the equipment and techniques used by medieval cooks in a re-created late medieval camp kitchen. Serve up a meal from period recipes and ingredients and cooked over an open fire. Participants are invited to dine together on the fruits of our labors.

Playing With Sugar Paste
The workshop begins with a brief history of sugar paste; period vs. modern gum paste; mixing and handling the paste; using moulds, cutters and other tools; time for making objects. The second hour is spent painting on sugar paste: coloring agents, techniques, to preserve or not preserve the finished piece; additional time for making objects; clean-up