[Sca-cooks] Table condiments

[Susan Lin]

Remember also, the 4 humors and how a dish was prepared for the humors of
the highest ranki

On Saturday, November 12, 2016, Johnna Holloway <johnnae at mac.com> wrote:

> I am not sure that there is one answer which fits all, given all the
> regions and the length of time involved for the medieval and Renaissance
> eras. To be mentioned first of all, Status and wealth are important factors
> of course. What might appear on a noble table as part of the set comprising
> a silver nef say would not be found on a lower class merchant or yeoman
> table. Would a monastery table offer a range of condiments? Would a tavern
> in Poland, Ireland, Sweden or Spain offer the same condiments? Given the
> costs of salt and pepper, would one expect to see them on most tables?
> Think also about dietary theories and how dishes are "improved" by
> additions of spices or vinegars or wines?
>
> Perhaps it seems simplistic but I would recommend starting with the online
> collection of cookery books found at http://medievalcookery.com/
> etexts.html . They are nicely divided by country. Read through a few and
> note for example how dishes are sauced or seasoned before serving. Note how
> the recipes or instructions end. How many dishes are strewed or sprinkled
> with sugar? How many or if any call for being served with sauce on the
> side? When does mustard for instance appear or not appear?
>
> Johnnae
>
> Sent from my iPad
>
> > On Nov 12, 2016, at 7:22 PM, Sonia Murphy <soniatm at gmail.com
> <javascript:;>> wrote:
> > What condiments would have been on a medieval or renaissance table?
> > Any time, any place.
> > TIA,
> > Sonia
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