[Sca-cooks] Carving
Stefan li Rous
StefanliRous at austin.rr.com
Wed Apr 6 22:51:40 PDT 2011
Juana Isabella said:
<<< It takes a large and dedicated team to pull off a feast using period carving and serving techniques, but it can, and had been done. It is a very cool thing and worth the effort. We used period carving and service at both the first and second Perfectly Period Feast. >>>
But what did you do with/in this "period carving and service"?
How did you organize it and train the people involved? How many carvers for how many feasters?
I do agree with Alys that is unlikely that the carving services were offered to all at a medieval feast. But finding enough people who could do a decent, and theatrical, job of carving for the head table could be difficult.
I do have this file on the first PPF, but I don't think it mentions the carving or if it does, not in detail. I'd appreciate any additional comments for this file.
Perf-P-Feast-msg (40K) 11/28/09 "Perfectly Period Feast" cooked by Mistress
Crystal of the Westermark. A medieval feast, with atmosphere, 'done right'.
http://www.florilegium.org/files/FEAST-REVIEWS/Perf-P-Feast-msg.html
(Okay, I still need to fix this link...)
And I have even less info on the second PPF. :-( It wasn't discussed much on this list.
I have this file on meat carving, but I would love any more information and especially an article if anyone has written one.
meat-carving-bib (9K) 4/ 5/01 Biblio. on meat carving by Thomas Gloning.
http://www.florilegium.org/files/FEASTS/meat-carving-bib.html
Thanks,
Dtefan
(If *I* carve a chicken, it becomes a puzzle and you get to guess which piece is which.)
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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