[Sca-cooks] Flandrin: the medieval order of meal

[JIMCHEVAL at aol.com]

Thanks. That was more useful I think than my own summary. The one point I  
would add is that he (as I recall) emphasizes the symmetry in the number of  
dishes in each course, which is an interesting point.
 
How useful this is to someone who's trying to be strictly 13th-14th century 
 in their order, I don't know. Beyond making the roast the centerpiece and 
trying  to keep the number of dishes in each course equal, I think you're 
still pretty  much on your own.
 
Jim  Chevallier

Comparing early and late medieval food in France
_http://www.chezjim.com/food/pre-v/comparisons.html   

 
In a message dated 10/26/2013 10:26:39 A.M. Pacific Daylight Time,  
alysk at ix.netcom.com writes:

I did a  little bit more than a quick read, but I will admit that it 
still is  somewhat confusing to me. In the chapter on 14th-15th centuries 
he asked,  rhetorically, if the French meals followed a prescribed order. 
He thinks  they do, but Henisch and others don't.

Flandrin then goes into a  discussion of "mets" (dishes) and "assiettes" 
(platters) to talk about if  they are different. (Yes, sometimes.) He 
next discusses identifying  courses and the number of dishes in each 
course. 

_ (http://www.chezjim.com/food/pre-v/comparisons.html)