[Sca-cooks] Handwashing in 1500's Italian feast menus

[Colleen McDonald]

<snip>

Raffaella wrote: I have yet to attempt this changing of
> table linens and providing scented (I would guess rose, or citrus) water,
> before the final course and I'm wondering about the logistical feasibility
> of it. Perhaps this is something that could only work for a perfect period
> feast where all of the servers and diners are trained in what to expect as
> I can imagine the chaos and complaints that might ensue if I were to try
> this currently. Perhaps if there was a class on one of the etiquette
> manuals, or an overview of many? Any thoughts?

I'm wondering if perhaps it assumes that the dishes would all be cleared
before the final course?  That would certainly make the logistics easier.

I'm not sure how you would work this for a large scale feast, though.  The
class is certainly a good idea, possibly something in the site handout as
well.  Given the elaborate table settings that some folks around here
have, you'd have to warn folks somehow or provide appropriate feast dishes
for everyone so no one needed to bring their own.

Cainder