SC - Serving at a Feast

[Anne-Marie Rousseau]

>
>Bonnie L. Clapshaw wrote:
>> 
>> Greetings unto the List.
>> 
>> I am looking for advise or suggestions regarding feast servers.
>> 
Adamantius suggests:>
>Check Bridget Anne Henisch's "Fast and Feast", Terence Scully's "The Art
>of Cookery in the Middle Ages", and last, but (surprisingly enough) not
>least, the Larousse Gastronomique entry entitled "Ecuyer Tranchant".


Please, also check out _The Art of Dining_ by Sara Paston-Williams. 
Lovely book, pretty pictures and she really gets into describing HOW food 
was eaten as well as what, etc. Also, Scully's translation of Chiquarts 
work has a neat section in the front where he discusses the titles of the 
people on Chiquart (big chef guy for a Savoy duke in 1400's) payroll.

Good for you for doing this extra bit! From our experience, we find that 
it adds immeasurably to the overal impact of a meal.

- --Anne-Marie (who might stay for dinner at November Crown Council now :))

- --
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Anne-Marie Rousseau
rousseau at scn.org
Seattle, Washington
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================