[Sca-cooks] Medieval Food Presentation

Jenn Strobel 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.

Thank you.


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
> garnishes.
> 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
> http://home.netcom.com/~alysk/
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

"Without music to decorate it, time is just a bunch of boring
production deadlines or dates by which bills must be paid."
-Frank Zappa

More information about the Sca-cooks mailing list