[Sca-cooks] Coarse for feasts

[Ana Valdés]

Is Zyriab manuscripts online in same place?
I am going to give a course in Montevideo at the Spanish Cultural Center
and I want to try same Arabic dishes.
Besides we are going to receive a hundred refugees from Syria's christian
communities, deplaced from Aleppo and we want to cook some special dishes
for them.
Ana

On Thu, Sep 11, 2014 at 9:28 PM, <lilinah at earthlink.net> wrote:

> Susan Lord Williams wrote:
> > Concerning the order of the medieval feast, Ziryab came to the
> Hispano-Muslim court of
> > Cordoba, Spain from the Orient at the beginning of the 9th century.
> Prior to that and
> > after the Romans, the Visigoths, in Spain, served all dishes at the same
> time, sweet and
> > salty. Ziryab established or reestablish an order to the presentation of
> courses:
> [SNIP]
> > by introducing the three-course meal served on leathern tablecloths,
> insisting that meals should
> > be served in three separate courses consisting of soup, the main course,
> and dessert.
> [SNIP]
> > The question then would be did Hispnao-Muslim or Bagdad culinary customs
> or Knights, which
> > certainly catered to this order of courses, get to the scene of your
> banquet.
>
> Since the original poster was planning a feast based on ibn Sayyar
> al-Warraq's recipes from 9th and 10th century Baghdad, and not in
> al-Andalus, i would suggest serving based on the descriptions by the
> author/compiler, and not based on Ziryab, who had his own agenda from what
> i've read.
>
> It's pretty clear from al-Warraq's writing that he envisioned a meal of
> several courses and not all dishes served at once. He also specifies
> different types of dishes in each course. For him the first course was cold
> dishes. I don't recall any soup recipes in his book - but it has ca. 615
> recipes and i may have forgotten the soups.
>
> > When I do banquets, I stick to the Ziryab style to give my kitchen help
> and waiters
> > breathers. All at once is almost impossible to serve all warm.
>
> When i do SCA feasts i have the meal divided into courses, each with
> multiple dishes, ideally based on the serving method of the culture that is
> the source of the recipes. Since we have servers to bring the dishes to
> each of 8 or more tables, it is easy to serve all the warm dishes warm to
> 60 or 150 or more people. If i were serving at home, i would reduce the
> number of dishes -- one feast i did had 26 dishes in 6 courses - i wouldn't
> do that at home -- but keep them organized by course, as did al-Warraq.
> Ziryab may have had something new to bring to al-Andalus, but his dinner
> service wasn't appreciably different from al-Warraq's.
>
> Urtatim
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