[Sca-cooks] Alternate Feast Settings

Terry Decker t.d.decker at worldnet.att.net
Sun Mar 18 13:32:03 PDT 2007

"Than wyne and spyces were brought in, and so made collasyon."  Ld. Berners, 
trans., "John Froissart's Chroniques, Vol II," 1525.  This appears to be the 
earliest use of the word in English with the definition you ascribe.  Prior 
to the 16th Century, the word was used to describe a light, fast day meal, 
or a light meal served at a monestary.

When Charles IX (France) married Elizabeth of Austria in 1571, their 
nuptials were celebrated with a feast followed by a dance followed by a 
collation of preserves, sweet biscuits, fruit, marzipan, sugar paste shaped 
as meat and fish, and six large sugar statutes of Minerva.


> Greetings all!
> I'm thinking about alternate ways to put on feasts for the populace at
> event.
> Specifically, I would like to hold something similar to the French
> "Collation" during a dancing event  (in a way, quite similar to food
> available in period balls, say). The way I see this, it would be kind of
> like an overgrown sideboard, preferably in an adjacent but not entirely
> closed up room.
> (Mind you, I still need to reasearch and develop further this "collation"
> concept)
> On the good side, I foresee that this would alleviate a lot of the serving
> strain (leave food there and change at regular intervals).
> There are probably a few bad sides as well; is anybody who has 
> experimented
> with this (or other) alternate feast setting able to provide information 
> and
> suggestions?
> Petru
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