[Sca-cooks] Carving

[Stefan li Rous]

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 ****