We took on a big project in 2025. We created a bibliography of the bookcases full of books owned by our cooks and researchers! Some of these books were sources for our research on a menu that became a banquet in the long past, and some are our most current…
In 2024, again the Madrone Culinary Guild provided lunch for the attendees at the Society for Creative Anachronism event called Athenaeum. We wanted to rely on what had worked well in the past while providing an opportunity for all guild members to enjoy the event away from kitchen duties. All…
One of the goals in the Madrone Culinary Guild’s Statement of Purpose is to research, design, cook, and serve banquets that are the best we can do with 21st century food sources and equipment. Scan the list of Banquets on the website, and it’s clear that right after the Guild…
As promised in our previous blog post, Lunch for Athenaeum, 2019, here is what we did when the event called Athenaeum again took place in person. In our mission to serve as a resource for people who participate in the Society for Creative Anachronism (SCA) to become familiar with historical…
The Madrone Culinary Guild’s service to the Society for Creative Anachronism (SCA), is to research medieval and Renaissance food and to prepare meals based on the research. In 2019, an event called Athenaeum was taking place in our area. Athenaeum was a single-day, non-competitive showcase where many SCA artists and…
One of our leading culinary researchers recently attended a lecture by food historian Jim Chevalier on Early Frankish Foods, hosted by the Culinary Historians of San Diego. In addition to a discussion of the foods mentioned in Anthimus, and in the Capitulary de Villis, he spoke about the types of…
