[Sca-cooks] German Feast Formats

[Johnna Holloway]

Having given the question more thought, here's an approach that will work
given time (think weeks not hours) and a good sized library with ILLoan
facilities. An academic collection would be better.
The really major problem is the not reading the language which makes 
even texts
like the one Wanda mentioned (Die Offentliche Tafel) questionable for 
your purposes.
It's not a common book either. Only 13 libraries in the world report 
holding a copy.
The review is up at---
URL: http://www.h-net.msu.edu/reviews/showrev.cgi?path=128901081995926.
Volker mentioned Marx Rumpoldt which is catalogued as Marx Rumpolt.
The facsimile is available and there's an edition up online in German.
Gwencat's translation  is a long term project.
There are 90 works listed under Cookery Germany --Early Works to 1800 
and the
only one listed as being in English isn't going to be of help. [The 
Germans tend to dump
everything in under the subject heading "Kochbuch" which doesn't help 
when it comes
to identifying materials addressing a certain century.]
The obvious place to start of course would be with the Deutsche Bibliothek
Database which is the union catalog of the records of National Library 
of Germany or the Deutsche Bibliothek.
But the question is...can you manage that if you don't read German?
Can you manage even to locate books on Amazon's German division?


So what I suggest you do is --- Get a good General hsitory of Germany or 
Austria
of the German states. Then....
Choose a timeframe, an area or region or a court or a prince. Determine of
course if you want Catholic or Protestant (it does matter).
Then start reading everything you can about that court and era and region.
This will and should include biographical material, agricultural, 
economic etc. Expand
out from the initial court accounts through the footnotes and 
bibliographic materials.
Loan in everything that might offer so much as a paragraph on the topic.
Eventually you'll need to narrow down to time of year and event you want 
to recreate.

Hope this helps--

Johnnae llyn Lewis
(if and when I make it to Vienna next month I'll look there for German
materials.)

Wanda Pease wrote:It is Die Offentliche Tafel - Tafelzeremoniell in 
Europa 1300-1900.

>Herausgegeben von Hans Ottomeyer und Michaela Voelkel, Deutsches
>Historisches Museum.   snipped
>Regina Romsey
>  
>
>Barbara Benson wrote:find out more about the German Feast presentation and 
>formats that were common (or not so common). snipped
>The caveat is that I do not read German. I would like to plan a 16th 
>century German Feast with as much in the way of entrements and presentation as
>possible to work out while remaining as authentic as possible within 
>reason. Any assistance would be greatly appriciated.
>  
>