SC - Food Attitude

[Elaine Koogler]

I believe that the idea that my associate used for the pies is a period idea (I know
it is for the period that the feast recreated--Elizabethan), if not the actual design
itself.  I recalled seeing illustrations in the Robert May book of designs for the
tops of pies, so this seemed to follow along with that idea.

Kiri

Stefan li Rous wrote:

> Kiri commented:
> > I think that one of the most important things is to make the food pleasing to
> > the eye...that goes a long way toward making it so that folks will try it.  I
> > try to serve the food in an attractive way...using various kinds of garnishes
> > and arrangements on platters/bowls/etc.  And they don't have to be ornate or
> > expensive.  We served Lombardy Tarts (Beet Pies) at a feast this past weekend in
> > a Barony whose "mascot" is the Md. Blue Crab.  We had a crab cookie cutter and
> > cut a crab-shape in the top crust of the pie, then offset the claws slightly to
> > add a slight 3-D shape.  I wish I could say that that one was my idea, but it
> > was created by one of my staff...and it was very well received!
>
> It is interesting that this subject of food decorating has come again
> just now. We had a little on this topic last fall when i was trying to
> figure out how to enhance a lunch sideboard. Adamantius gave some ideas
> which I recently used to create a new file:
> fd-decoratng-msg   (5K)  4/19/00    Decorating and presenting period foods.
>
> (the file is not online yet. I will try to get it online in the next few
> days)
>
> I believe Kiri's message will be joining this one. I would love to have
> more such ideas and suggestions which folks could use as staring points. If
> the techniques were used in period, then so much the better.
>
> --
> Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> Mark S. Harris             Austin, Texas           stefan at texas.net
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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