First off, I would like to make a brief introduction about this article. To begin, let’s talk on the subject of commonplace books. “Commonplace books (or commonplaces) emerged in the 15th century with the availability of cheap paper for writing, mainly in England. They were a way to compile knowledge, usually by writing information into books. They were essentially scrapbooks filled with items of every kind: medical recipes, quotes, letters, poems, tables of weights and measures, proverbs, prayers, legal formulae. Commonplaces were used by readers, writers, students, and humanists as an aid for remembering useful concepts or facts they had learned. Each commonplace book was unique to its creator’s particular interests.”
From Wikipedia - http://en.wikipedia.org/wiki/Commonplace_book (I know, not a very reliable source, but it provides a nice description)
This blog is my modern-day commonplace book.
With that said, my plan for this blog to write on the subject of cooking, both in period, and modern applications of cooking to the SCA. Subjects may change from month to month, or follow a theme for a while. One topic I would like to address in the course of a few articles is on modern food safety in relation to food service in the SCA. This has become an increasing concern to the Society over the last couple of years. Our organization is recognizing the constraints of the “mundane” world, and my hope is that features in this article will help to ease the stresses of meeting the external requirements.
For additional information or questions please feel free to contact me at email@example.com, or visit my website at www.greneboke.com.