[Sca-cooks] Carving

[Donna Green]

Yes Stefan,

I owe you a write up on PPF II :-) 
After the An Tir Culinary Symposium I'll try to get to work on that. 

Juana Isabella
West

> 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,
>   Stefan