[Sca-cooks] Queens Tea
Johnna Holloway
johnnae at mac.com
Mon Jan 28 10:24:47 PST 2013
Tea shows up right on the boundary line.
According to OED-
the plant
[1598 W. Phillip tr. J. H. van Linschoten [Disc. Voy. E. & W. Indies i. xxvi. 46/1] The aforesaid warme water is made with the powder of a certaine hearbe called Chaa.]
the drink
[1601 R. Johnson tr. G. Botero [Travellers Breviat (1603) 216] Water mixt with a certaine precious powder which they [the Japanese] use, they account a daintie beverage: they call it Chia.
Tea as "A meal or social entertainment at which tea is served" is mid 18th century."
---
One could use repast as well as collation or banquet meaning either
A slight repast between meals. Sometimes called running banquet. (Often transf. and fig., as in prec. sense.) Obs.
1509 Bp. J. Fisher [Wks i. 294] Eschewynge bankettes, rere~soupers, joncryes betwyxe meles.
1552 R. Huloet [Abcedarium Anglico Latinum] , Banquet before supper, Antecœnium.
1620 T. Venner [Via Recta v. 91] At banquets betweene meales, when the stomache is empty.
or
Banquet as "A course of sweetmeats, fruit, and wine, served either as a separate entertainment, or as a continuation of the principal meal, but in the latter case usually in a different room; a dessert. Obs. in gen. use; but cf. ‘cake and wine banquet’ in Scotland, ‘fruit banquet’ in northern counties."
1523 Ld. Berners tr. J. Froissart [Cronycles I. cccciii,] He gaue dyners, suppers, and banketes to ladyes and damosels.
1584 T. Cogan [Haven of Health ccxii. 191] Yea, and after Supper for feare least they be not full gorged, to haue a delicate banquet, with abundance of Wine.
Johnnae
On Jan 28, 2013, at 12:51 PM, Robin Carroll-Mann wrote:
> On Mon, Jan 28, 2013 at 12:10 PM, David Friedman
> <ddfr at daviddfriedman.com> wrote:
>> I don't suppose you could persuade the relevant authorities to find a period
>> label for what they want to do?
>
> "Collation", meaning a light meal, dates back to the 16th century.
>
> Brighid ni Chiarain
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