SC - desserts

[Jenne Heise]

> There is no disagreement there. However, 1581 CE is more than a hundred years 
> into modern cookery. Such a concept of a separate dessert course was entirely 
> lacking throughout the previous 900 years covered by the term 'SCA period.' I 
> would venture to say the drastic changes that occurred with the introduction 
> of early modern cookery, covered a period of time within the SCA that is 
> statistically insignificant and should be looked on as an extraordinary 
> occurrence in the history of culinary arts rather than be used as 
> justification to introduce modern concepts into feasts.
> 

It appears to me that some feasts did end with a course of sweet things.
Others did not. What does Platina sayabout how to end the meal? I seem to
remember that everyone says Platina says to have cheeese at the end.

Oh: remember the discussion of blocks of cheese as starters at feasts, put
out with the bread? Is that a regional custom, or an SCA-tradition? We
don't do such around here, unless it is soft homemade cheese, and two
imported senior persons have put it on their feast menus lately, so I'm
wondering if it is a regional custom imported from elsewhere.

 -- 
Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"I do my job. I refuse to be responsible for other people's managerial 
hallucinations." -- Lady Jemina Starker