SC - Feasts-Opinionated and Long

[LrdRas at aol.com]

In a message dated 97-11-14 02:24:58 EST, you write:

<< I have a preference in feasts.>>

As do I and I suspect so does everyone else. You should not feel alone in
this matter. 
 
 >> I like feasts to be a reasonable length.>>

One of my personal pet peeves is the lack of reasonably long feasts. Anything
less than 2 1/2 to 3 hours and I am very disappointed. I am amazed at how
much we have in common in this area.

  >> In the Middle Ages, from what I can tell, the big fancy feasts were
 >> standalone events.  You had a feast and it was the one event that day.
  >>

Actually as far as I have sought out information  on actual eating patterns
during the M.A. there were to all intent and purposes 2 meals served each
day. 

The first being taken around what we  would call our "brunch"  time and the
second occurring after dark. The break -fast meal usually consisted of cold
meats and other leftovers from the night  before, the used trencher served
with wine, or more usually sops and wine. ( For those who feast-o-crat a
"lunch" this  is where  you  get a clue! :-))

The second meal which was eaten after dark (e.g. after the daily work was
accomplished and it was too dark to see without artificial light) was , for
the most part rather substancial (sp?) consisting of meat(s), puddings,
potages, fresh fruit (at least in the court of France), and other truly
amazing victuals. On special occasions (e.g. Christian or pagan holy days,
victory in war, visits by nobles who you were required to "suck up to", etc.)
many pigs, chickens and other fowls, wondrous subtleties and assorted
delights to the eye, palette, and nose  were presented in an almost unending
train of service.

Given that the SCA's activities, whether in actuality or by design, ALWAYS
are centered around a mass gathering of "noblemen" which gathering
unquestionably signified a "special" occasion in the M.A., I am inclined to
think that SCA feasts should always be as elaborate as finances and time
permits to the exclusion of all other considerations.

Bearing this in mind, a short feast without diverse dishes or simple feast
consisting of "plain" food would, IMHO, signify to the nobles present a
meanness of spirit and a lack of charity. In the current M.A., many people
travel to an event exclusiovely for the comradery and feasting irregardless
of the theme and look forward impatiently to the time of feasting. I, for
one, base my entire annual event schedule around who is feastocrating without
regard to theme. 

As a basis for proof of my theory, I offer you the fact that if you were to
decide to attend one of my feasts ( and I'm sure Lady Aoife and others can
say the same thing about their feasts) your prepaid reservation sent at least
3-4 wks. in advance would be the ONLY way you would be able to be on-board.
The point I'm making is that I always serve 3-4 courses with 3-5 dishes in
each course with the time of service extending to 3 plus hours without
exception.

Should others  be expected to do this? I suppose that depends on past
experience but, it is my experience that the closer to period you can get
your menu and bigger the feast over-all , the more reservations you have. As
a side note, this also assures willing kitchen helpers who sometimes have no
other recourse if they want to eat "on-board". :-)


al-Sayyid Ras

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