cook's cote (was Re: SC - test- don't read)
Par Leijonhufvud
parlei at algonet.se
Wed Oct 11 04:08:45 PDT 2000
On Tue, 10 Oct 2000, Philip & Susan Troy wrote:
[description of real chefs coats snipped]
So a suitable cooks garment should:
* have a double front
* have extra long sleeves, normally turned up
* be easy to remove quickly
* have plenty of spare in shoulder/armpit area
Have I missed anything? As to fabric choice linen is pretty much assumed
in my case. Synthetics are evil (or would a nomex cooks coat be a good
thing?).
> I've found these design features translate really well into a white (or
> rather, unbleached, undyed cotton or linen) cote such as you see in the
> 14th-15th-century Tacuinum Sanitatis illustrations of various workmen,
> including cooks. (Have I just answered my own question?) Making one in
> the form of a Greenland gown looks spiffy, but, I found, isn't as
> functionally comfortable.
Not sure what a "del" is (mongol coat, says
http://members.tripod.com/~whitebard/terms.htm), but for my early (10th
century) persona there is AFAIK only two possibilities for a cooks
garment inspired by the chefs coat.
1. the short "kimono style" jacket, or
2. a tunic.
The jacket would have several advantages (easy to remove, natural double
front), while a tunic would be more natural in the material in question.
I'm thinking of making a garment with a slightly oversized shoulder
section, and bias cut armpit inserts[1]. The idea of a jacket sounds
more and more appealing. Any suggestions/advice?
/UlfR
[1] I know, bias cut material is questionable in the 10th century.
- --
Par Leijonhufvud parlei at algonet.se
It looks like I picked the wrong week to give up breathing
-- Lloyd Bridges
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