[Sca-cooks] 12th Night Ideas

[Elaine Koogler]

When I did the Elizabethan feasts I have done, I used "Dining with William
Shakespeare" (Madge Lorwin), the Tudor section out of "A Taste of History"
(the part Peter Brears wrote) and "Fooles and Fricassees:  Food in
Shakespeare's England" (published by the Folger as the catalog for an
exhibit of the same name).  You could also refer to a number of other
sources, including Digby.  I liked the Lorwin book as her sources include
most of the other books that I had...and she includes the original recipes
as well as redactions.

Kiri

----- Original Message -----
From: <jenne at fiedlerfamily.net>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, May 14, 2002 11:58 AM
Subject: Re: [Sca-cooks] 12th Night Ideas


> > So, how many you planning on cooking for??  Where are you from??  What
do
> > they typically e+pect at a feast there??  Come on...you can tell us...
>
> Well, since the Queen will be Isabella of York... imagine a progress of
> Elizabeth I at the height of her power, and then multiply it in terms of
> complexity of event. For the feast, think 'Overboard Rich Brooklyn
> Wedding Reception for 400'. We are told to expect attendance between 500
> and 700 for Kingdom events, barring political crises, but hopefully this
> time it will be ok to have offboard; you may even be able to pare down the
> onboard to 200.
>
> 3-4 courses is normal at an Eastern feast, along with a subtlety/dessert
> course. There is a strong expectation of meat, and at kingdom events, also
> an expectation that everything will be at least periodoid.
>
> -- Jadwiga (whose group narrowly escaped bidding on 12th night last time,
> so she saw the requirements)
>
> -- Jadwiga Zajaczkowa
> jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
> "Index your brain."
>
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