[Sca-cooks] Alternate Feast Settings

[Jadwiga Zajaczkowa / Jenne Heise]

> 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. 

I've done very long dayboards this way, and it's worked out well. It's a 
lot of work to do a whole feast this way but it can be done, and for 
people like me who worry about timing, it can be a blessing.

What I'd suggest, though, is to take a look at the late-period idea of 
the banquetting course (See the Leeds Symposium publication "Banquetting 
Stuff") and see if that model would work for you, as a period model.

I'm reading _Banquetting Stuff_ now and really excited about the 
concept.

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"I thought you might need rescuing . . . We have a bunch of professors 
wandering around who need students." -- Dan Guernsey