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Serve It Forth!A Periodical Forum for Historical Cooks What is Serve It Forth!Serve It Forth! is a hardcopy newsletter about pre-17th century cooking, culinary sources, culinary history, ingredients, food, and foodways. It contains book reviews, recipes (both original and redacted), feast plans, tips on kitchen management and the preparation of feasts, anecdotes, and articles and research about all of the above. This newsletter is of special interest to cooks within the Society for Creative Anachronism, but is also of interest to anyone doing research, recreation, or redaction on Renaissance and Medieval feasts and recipes. Serve It Forth! is not an official publication of the SCA and is not associated with any particular group or kingdom. This web site tells you how to receive copies of the newsletter, how (and what kinds) of things you might like to submit for publication, and gives you some information on what has been published recently. With what we hope are a few tantalizing exceptions (shown at left), the web site does not include the articles published in the newsletter - if you want those, you need to order the newsletter. For any further information, or to give feedback on the newsletter or this web page, contact Mistress Elaina online using her title and name as one 14 letter word with no spaces and then the letter a with a circle around it and the domain name of that famous bridge in venice called the Rialto followed by a period and the first three letters of the word "organization". I apologize for the cryptic instructions, but am making a valiant attempt to foil browser bots that create spam.
Subscription InformationSubscriptions to Serve It Forth! are available from:
1245 Allegheny Drive Colorado Springs, CO 80919-1516
Hardcopy publication of Serve It Forth! will end with issue #20. This means there is only one more issue of Serve It Forth! yet to be published. Issues #20 will be published real soon now. Serve It Forth! is not taking subscriptions beyond issue #20. Subscriptions are $4 for the remaining issue. Back issues and single issues cost $4 each. I prefer payment through PayPal (you can contact me for details) but will also accept checks or money orders in US funds. Make them payable to "Serve It Forth!".Please include your name, mailing address, and a telephone number and/or an e-mail address with your subscription. Subscribers who participate in the SCA are encouraged to include their SCA name, kingdom, and home group. All contributors receive one free issue or have their subscriptions extended for one additional issue.
Back IssuesOriginal, saddle-stapled 8 1/2" x 11" copies of the following issues are available for the back issue price of $4 each:
Issue Four - October 1996 The following back issues are available in xerox, also for $4 per issue:
Issue One - January 1996 Feel free to enquire about discounts on volume purchases. Feel VERY free to make me an offer on a volume purchase. I'd love to get some of these newsletters out of the house. Discount? I can definitely make you a discount! Why not buy five or ten copies and pass them out at your local cooks guild or offer them as prizes in an A&S event?
SubmissionsSubmission of book reviews, cooks' guild reports, essays, articles, letters of comment, and recipes are always welcome. Send submissions to the editor, Mary Morman at 1245 Allegheny Drive, Colorado Springs, CO 80919-1516 or by electronic mail using the cryptic directions a few paragraphs above.Preferred format for mailed submissions is Windows diskette in either Word or text format. Typed copy or legible handwritten copy are also acceptable. A style sheet for computer copy is available on request. Illustrations for interior art, article illustrations, or cover art should be black and white line drawings or clear black and white or color photographs (not negatives!). Submission of illustrations should be made by postal mail or as scanned .tif or .bmp files. Authors and illustrators should include a mundane name and address, a phone number, and an e-mail address if available, as well as an SCA name and preferred title, local group, and kingdom. A brief introductory sentence is also welcome.
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