SC - Nobility and Feasts

[Anne-Marie Rousseau]

In a message dated 10/31/98 1:09:53 AM Eastern Standard Time,
pagedgrt at mediaone.net writes:

<<  If it was not for the poor working slobs them there would be no and I mean
NO nobility.  You would have to do your own dishes.
 
 PAGE >>

I fail to see your point here. The poor working slobs you refer to averaged
about one and a half days per week in service to the manor. I have had in my
own kitchens knights, laurels, kings, queens and princes working until they
could hardly stand while the general membership was out having 'fun'. 

Master Chiquart was not only a chef but also a knight. Taillevant was of noble
birth. Apicius was extraordinarily wealthy. The writer of Le Manigier was of
some  means. Platina was also relatively well to do. Queen Elizabeth often
hunted for her own meat as did Mary, Queen of Scots. Several rulers spent
considerable time in the kitchen. The myth that nobility sat around getting
waited on hand and foot is just that....a myth. The personal retainers of
noblemen were mnoble children training to take their station in life. They
were more times than not treated worse than any of the  peasants living on
manor lands.

Ras
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