[Sca-cooks] Feastocrate vs. Head Cook

[Decker, Terry D.]

Historical accuracy and verisimilitude.

This list is about "period" food.  A number of us are pushing the idea of
preparing feasts from sources originating between the 5th and 17th Centuries
with an eye to the "Medieval or Renaissance feel" of the event.  In such a
context, "feastocrat" is jarring and false.  Why not replace "feastocrat"
with appropriate and correct terminology contemporary to what we are doing?

The Cook (or Head Cook, if you prefer) was an office of the household which
was often responsible for planning the meals, for purchasing of or
calculating the use of the provender, and preparing the food.  Rumpolt, for
example, uses the term Mundkoch.  Kitchener and Cuisinier might also be
used.  Chef (de cuisine) appears to be out of period.

The functions of a "feastocrat" might also fall to a Steward, a Major Domo,
or a Maitre d' hotel.  One of these days, I'll get the when and where of all
these titles worked out.

I think Feast Steward works.

Bear

> So - I must have missed the converstion...
> Why have we gone away from the title of "Feastocrate"?  Not
> that I ever
> thought it was a fabulous title, But "Head Cook" doesn't seem to fit.
>
> For example:  I am the "Head Cook" for the Performer's
> Symposium in Ponte Alto
> in Feb, but my Deputy will probably do more cooking than me - I'm the
> organizational queen of the party.
>
> I like the title "Feast Steward" that they use in  the
> Middle.  Any comments?
>
> Vitha