food and appearance...was Re: SC - quick important note

[Stefan li Rous]

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 ****