[Sca-cooks] Source information for the make-up of removes?

[a5foil]

Does your friend need to know about Viking-age customs specifically, or
medieval customs in general? Because food service is different depending on
culture, and a formal service in some places might very well be a series of
dishes, starting with something light (soup/appetizer) and ending with
something sweet (soteltie). And not every culture knew about the theory of
humours.

Cynara

----- Original Message -----
From: "Susan Laing" <paxford at gil.com.au>
To: "scacooks" <sca-cooks at ansteorra.org>
Sent: Saturday, February 21, 2004 5:44 AM
Subject: [Sca-cooks] Source information for the make-up of removes?


> Hi Everyone
>
> So sorry for being silent lately - I'm 93 digests behind on the list and
not
> finding much time to get any cooking research done due to work and health
> pressures
>
> What I actually need help here with is trying to explain to a friend (a
> member of a Viking/dark ages group that does very little food research)
why
> the idea of separate "soup/appertiser"; "main" and "dessert" courses is a
> modern invention.
>
> I'm trying to explain that a standard medieval remove would consist of a
> variety of dishes meant to bolster the eaters "humours"
>
> Am I totally off the beam on this?  Can anyone flip me a well worded
> explantion (including source) that I can pass one?
>
> Thanks!
>
> And Huggles
>
> Marion
>
>
> Mari de Paxford
> (aka Sue Laing)
> http://www.livejournal.com/users/paxford/
>
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>