SC - Re: Period cookshop at Pennsic?

[Catherine Deville]

> >  >  Or in bowls over rice--otherwise you lose the sauce.
>
> We always serve them on rice
>
> >
> >Could we not use trenchers? This is the kind of thing that would set us
apart
> >from the other shops.
>
> Do we have any reason to think that 13th c. Andalusians used
> trenchers? Putting a 13th c. Muslim dish on a 15th c. English
> trencher may set us apart--but not for the historical accuracy of
> what we are doing. On the other hand, we know they had rice and that
> they served things on it--we even have a period attack on doing so
> (as the oldfashined, uncultured way of serving a meal).

So... can we slap a serving on some pita?  Or do we need to resort to
either serving in paper bowls or requiring folks to bring their own bowls?
(which is what we would do at camp, but which I had suspected would not be
practical at a cook shop.)

the problem here mi'lord is what to serve the entire dish on/in.  and we're
trying to avoid doing it on paper, which is OOP for all cultures.  what
would you recommend?

I remain, in service to Meridies,
Lady Celia des L'archier