Period dining - what research have you done?
First, I'm sorry I wasn't able to make the last cooks guild meeting. I
was chasing down paper receipts to wrap up the fort knox demo. Now for
Has anyone on the Endewearde cooks guild done any research into period
dining, such as table manners and customs, types of utensils and such
found at a table, serving certain foods "above or below the salt", etc?
The reason I ask is that we are having two feasts coming up in October
2007 and February 2008 (thanks to Grif, our "go to guy"!). We haven't
had an indoor sit down feast in our group since the potluck mardi gras
held in winter 2005 in the basement of the First Baptist church in
We have some new people who may need to think about bringing their own
feast gear and now is a good time to get the word out about that. I
was going to write something as an email for the UMaine fencers, who
are sca newbies, and it seems that this is good fodder for a shire
newsletter article. I had forgotten how interesting it can be to think
in terms of eating in a period manner until I was explaining to people
at an A+S table how some of the dining customs were practiced that I
could remember(Vey had his hand made cutlery on display which made a
good prop to use).
Those of us experienced in sca dining know how much fun it is to get
out the candles, that special mug you found, and the nice plate and
linens to dress your table. I picked up a bunch of medievalish candle
holders at the dollar store a few months ago to have extras for feast.
I've also been meaning to get a few replacement items for our
feastware. Anyone else thinking along these lines yet? This would make
an excellent short article for the newsletter -- I know the chronicler
is always looking for submissions. Would anyone want to talk about
period dining practices? I (or anyone on this list) could write a
basic "basics for feast" article for Leofwyn.