[Sca-cooks] cultural context

[Daniel Myers]

I highly recommend this book:

Arranging the Meal: A History of Table Service in France
Jean-Louis Flandrin
University of California Press
ISBN: 0520238850

Flandrin explains about the structure of the medieval French feast (and
also touches on English) - how the courses were arranges & served.

- Doc


> -------- Original Message --------
> From: Beth Harper <lyndyn29 at gmail.com>
> Date: Mon, September 26, 2011 11:46 pm
> 
> Hi! I'm delurking with a request for book suggestions.
> 
> I'm doing my first solo feast in February, after years of doing
> individual dishes/courses/meals, mostly under other cooks but also for
> potlucks and so forth. I think I have a good handle on medieval
> *cookery* - redacting, techniques, flavor profiles, etc. - but the
> more I get into this research, the more I realize I'm lacking a
> grounding in *food culture* - order of service, dining practices,
> food-related ritual, religious and superstitious beliefs, what dishes
> would (or would never) be served with what others, aesthetics of
> presentation, etc. Big picture stuff.
> 
> The feast is 13c. Catalan (Sent Sovi is my main source, and it's got a
> little bit of this stuff in the preface, but just not enough).
> Material specifically about Spain would be SUPER AWESOME, but an
> broader view of Western Europe would be lovely too. Where should I
> start?
> 
> Thanks so much!
> 
> Liepa Jonaskaite
> Incipient Shire of Villaleon,
> Kingdom of the Outlands