[Sca-cooks] Food service in period -- arab, jewish

[Stefan li Rous]

> jenne at fiedlerfamily.net wrote:
> >I'm doing a feast on February 21 that is conviviencia-era Spain and 
> I'm
> >trying to come up with some period food service schtick for the 
> Muslim and
> >Jewish courses.
Here is a message from this list a while back, which I found when 
saving a message. This has not yet been added to the Florilegium.
> Date: Wed, 27 Sep 2000 20:49:30 -0700
> From: david friedman <ddfr at best.com>
> Subject: Re: Service Styles (was Re: SC - re: Dayboard - feast 
> crashers)
>
> Manuscrito Anonimo, a thirteenth century Andalusian cookbook, has a
> discussion of how feasts should be served. It explains that you
> should not use the old-fashioned approach, in which your guests were
> served a pile of rice with some of this on it in one place and some
> of that on it in another place and ...   but instead should send out
> each dish separately. So when we were doing an Islamic feast a good
> many years back, we did the old-fashioned way, which greatly reduces
> the amount of work. If you have (say) three recipes all of which you
> want to serve over rice, you make a pile of rice on the tray, put one
> thing at one end on the rice, one at the other, one in the middle.
> You now have only one tray to take out for the whole course.
> - --
> David/Cariadoc
> http://www.daviddfriedman.com/
Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
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