[Sca-cooks] Service and Kraut questions from Gwen Cat

[Terry Decker]

I would start with Ivan Day's website.  He's been recreating table settings 
from a number of periods.

Service itself is determined by time and location.  From a few small 
passages, read many years ago, Central Europeans of the High Middle Ages 
appear to have served dishes serially while French and English would group 
dishes to be served in a course.The three course service I often use is a 
later French refinement of the medieval service and I suspect it may be a 
Renaissance attempt to reflect Roman dining, although I have no evidence to 
support that idea.

I would suggest The Great Household in Late Medieval England by C.M Woolgar 
on the functioning of high noble households in England including the 
preparation and serving of meals.

Bear


----- Original Message ----- 

2) At a recent gathering I was asked for sources that included or focused on 
the period (no preference on location or time) table settings. Now I have 
lots of recipe books, but this gentle is not interested in cooking the food, 
but wants to learn about re-creating the service portion of a feast or 
banquet.

Thanks for any and all leads and suggestions.

In service
Gwen Cat