[Sca-cooks] To Garnish and Present Med/Ren Food

[Johnna Holloway]

You can always announce that dishes are judged on taste
and documentation. If they are garnished, the garnishing must be
documented. Tell them 'no limp parsley without paperwork.' It's
worth a try.

Johnnae

lilinah at earthlink.net wrote:

> What i'm looking for is more general. Was there a standard way to 
> garnish a dish of meat in 15th c. England? early 16th c. Spain? etc....
> Should i, as Minister of the Silver Spoon, start *requiring* 
> documentation for garnishing and presentation? I am so tired of parsley.
> And i'd like to break through the modern mind set, but i cannot 
> guarantee that the other judges i have at competitions will actually 
> be clueful about period garnishing - take Vittoria's story of the 
> judge who recommended colorful napkins and gave her lower marks, when 
> white was period accurate!!!