[Sca-cooks] Medieval Food Presentation
jenn.strobel at gmail.com
Wed Apr 22 07:09:28 PDT 2009
Thank you for the answers so far.
I, unfortunately, know so little that I don't have good specific
questions. What you've given me is an awesome starting point, though.
On Wed, Apr 22, 2009 at 8:44 AM, Elise Fleming <alysk at ix.netcom.com> wrote:
> Odriana wrote:
>>I have been looking around and didn't see much on how a medieval cook
>>would have presented/plated the food that they made. Does anyone know
>>anything about this?
> Many of the recipes end with comments like "garnish with seeds of
> pomegranate", "sprinkle sugar about", "and lay on slices of lemons". This
> gives an idea of certain ways to present foods. Years ago I started to
> develop a list of which foods typically used which type of garnishes. If
> you look carefully at recipes, you will find a number of different
> For the types of plates used, you get some idea from drawings and paintings.
> They were a bit different from what I'm used to seeing at feasts. Bowls
> seemed to be smaller than we use because, at least in England, for most of
> the SCA time period the food was served in "messes". A mess would serve
> four, usually. We plop food on the table intending to feed 8-12 and we pass
> the food family-style.
> I'm not sure if this is what you are looking for. Can you be more specific?
> Alys Katharine
> Elise Fleming
> alysk at ix.netcom.com
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