SC - carving

[Stephen Bloch]

Aoife wrote:
> > I once read an MS that gave instuctions to "carve a radish in manner of a
> > rose" or some wording remarkably similar. I can't find it now, but seem to
> > remember it was French. Anyone remember this? Anyone else come across
> > directions to  carve vegetables to look like other things? I'm wondering how
> > old the garnishing art is. I'm not talking about sweets and sotelties here,
> > just veggies and fruits.

Ceridwen replied:
> ... the carver was an officer of high rank, usually a knight, and that
> carving was part of a squire's education. She indicates that many books were
> written to serve such instruction. The only two mentioned by name are
> "L'Escole Parfaite des Officiers de Bouche" (1676) and "Arte Cisoria" (1423)
> which was written by the Marquess of Villena, carver to the King of Spain.  
> 	The carver was not only to carve, but to taste, and to know which
> sauces were to be served with each dish. The verb for "to carve" was
> different for each meat served... rabbits were unlaced, crabs tamed,
> peacocks disfigured and hens spoiled!

But all these examples use the word "carve" only in connection with
meat, as far as I know.  Which leaves the question of carving vegetables
completely open.

					mar-Joshua ibn-Eleazar ha-Shalib
                                                 Stephen Bloch
                                           sbloch at panther.adelphi.edu
					 http://www.adelphi.edu/~sbloch/
                                        Math/CS Dept, Adelphi University