Here you will find class notes.  Most of the classes are food oriented, but there are a few here in other areas of study.  Since my primary area of interest is food preservation, you will find the content rather heavy in that area.  This is a good starting point for that cooler-less camp you've been planning to put together.

Class notes

Preserving Meat without Refrigeration.  This class was first offered in 2004 (I think).  It covers methods for preserving meats using several techniques, salt curing, smoking, drying, and pickling.  It is mostly based on modern (19th century) techniques, but further research into the period art has revealed that not much had changed from the Middle Ages until then.  Be warned that learning to preserve meat in this manner carries with it the burden of learning to use it, which is not covered in the class notes (yet).  Several recipes for cures, and period meat preserves are in a separate document.

Cheese Making 101, Cooking with Bacteria.  I'm not exactly sure when I started teaching this, but it was after the meat preserving class.  My interest was sparked by a class I took at Pennsic titled Peas, Pottage, and Green Cheese.  It was an almost natural extension of meat preserving, except that the target food is milk.  This class covers the basic steps, and ingredients for producing a variety of cheeses.  The class teaches modern techniques.  Period techniques are not too different for any given cheese; if they were you would get a different cheese.  The primary difference is in the addition of specific bacteria in the modern techniques; our Medieval cheese making counterparts relied on nature to supply those.

Period Food Preservation Techniques.  This class was first presented at the Kingdom Cooks Symposium in 2007.  It covers preserving all types of food.  The material is drawn from several late 16th and early 17th century sources, and includes the source recipes.  The class compares and contrasts the period methods with those in use today for similar products.

Working from Period Sources.  Sorry, there are no class notes for this one; I'm working on it.  The class gives suggestions and tips for decoding period recipes.  These include determining what you are supposed to end up with, what you are supposed to start with, and proportioning the ingredient list.  Also included are tips on selecting the source, which to use and which to avoid.

Presenting a Successful Feast.  This class was first offered in 2004.  It covers what is necessary for serving a feast successfully from multiple points of view.  Included are budgeting, portioning, serving, and kitchen management guidelines.

Dag On It.  First offered in 2001, this class instructs the student on the fine art of incorporating dagging into medieval clothing.  It includes some history on this style of clothing decoration, and who might have been wearing it.  There is information for designing several types of dags, and how to build them into several garment styles.

Lichtenauer for Rapier.  This class was first offered in 2007.  Because this is primarily a hands-on class there are no class notes, but there is an outline.  The class covers most of the common attributes of using the German long sword and how they can be applied to SCA rapier combat.