[Sca-cooks] Arms, and food applications

[Edouard de Bruyerecourt]

Without going into great detail about arms and badges (the gist being 
arms= you personally, and badges/livery = your property and staff), 
there is a useful web article by Mistress Elizabeth Braidwood in An Tir 
about medieval flags (banners, etc) at

http://www.kwantlen.bc.ca/~donna/sca/flags/

I assume there are similar articles around the other kingdoms. And I'll 
just make the comment that most SCA banners are closer to 
Italian/eclesiastical gonfalons (hanging from a vertical crossbar, 
suspended on a vertical pole) without the streamers than medieval 
banners (vertical rectangles or squares with the dexter side flown from 
a vertical pole.

It would also be an appropriate use of armoury in food to colour the 
food with the livery colours of that person or branch you wish to 
honour. The one example I thought of was serving the King of the West a 
roast of venison upon a bed of two frumente's, one coloured with saffron 
and the other with green herbs. While I might pattern the frumente per 
pale, quarterly, chequey, barry, etc, I might refrain from arranging the 
frumente (ala sand painting) in the arms of the West. Unless you want to 
suggest serving a roast of meat upon the King of the West himself, since 
arms and their owner are pretty much one and the same. You could, 
perhaps, colour pastry and make a pie coffin lid with the arms of the 
honoree, especially if you presented the pie and then (somewhat 
ceremoniously) removed the lid to serve the contents.

-- 
Edouard, Sire de Bruyerecourt
bruyere at jeffnet.org
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"Good people do not need laws to tell them to act responsibly, 
while bad people will find a way around the laws." 
- Plato (427-347 B.C.)