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RE: [SCA Newcomers] Re: Plate question

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  • Kyla
    Greetings Maryelizabeth, My source is a medieval English evening put together by college students at SUNY Plattsburgh, so I can t say it is definitive, but
    Message 1 of 5 , Dec 9, 2009
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      Greetings Maryelizabeth,

      My source is a medieval English evening put together by college students at SUNY Plattsburgh, so I can't say it is definitive, but here is what I remember about what we were told about the plates in use around that time:
      The originals were trenchers made of hard flat bread - oval in shape - on which everything else was piled; meat, vegetables, etc.
      The bread absorbed the juices, and was either eaten at table, or handed out later in the week as alms.
      Eventually, someone got the bright idea to keep the table clean and safe from knife scars by putting a piece of wood under each one - that would be the origin of what we think of as plates, or trenchers.

      If this info is in error, blame my faulty memory, this dinner was in the late 70's!
      If someone wanted to do some research on the origins of trenchers or plates, that could be a fun study, and I hope they'll share the results with us.

      Tabitha Pennywarden
      Ravenslake, Midlands
      Middle Kingdom

      -----Original Message-----
      From: scanewcomers@yahoogroups.com [mailto:scanewcomers@yahoogroups.com]On Behalf Of Maryelizabeth Hancock
      Sent: Wednesday, December 09, 2009 3:23 PM
      To: scanewcomers@yahoogroups.com
      Subject: Re: [SCA Newcomers] Re: Plate question

      Thank you Lord Stefan for all of your information. I love your files - they are so full of information!

      Our plates do have a finish on them, but I still am very careful with them. I oil them after washing, and although not in use, they still get washed occasionally and reoiled to be sure that nothing is rancid.

      I wash them with dish soap but don't let them sit in the water. After, they are rinsed very well and then let to air dry. After, we put a little oil on them - olive or canola (whatever I grab first) I usually use olive oil, though.

      Maryelizabeth Hancock

      --- On Wed, 12/9/09, Stefan li Rous <stefanlirous@...> wrote:

      From: Stefan li Rous <stefanlirous@...>
      Subject: [SCA Newcomers] Re: Plate question
      To: "SCA Newcomers list" <scanewcomers@yahoogroups.com>
      Date: Wednesday, December 9, 2009, 10:45 AM

      Maryelizabeth asked:

      <<< We have wooden plates that are the oval shape like you would see
      at some of the steak restaurants. Are these good for feast plates?

      I am unsure if the shape is even remotely period and want to be sure
      that we aren't to "munane" at our first feast.>>>

      I'm not sure, although I thought I remembered seeing oval plates in
      some illuminations or engravings. But even if not strictly accurate
      they won't stand out as obtrusively mundane. If they were bright red
      or blue and were obviously out of plastic, that would be different.

      Are these finished with something? If not, you might want to at least
      oil them with and edible oil that won't go rancid to protest them.
      Also, with wooden utensils, don't put them in a sink or bucket of
      water and just let them sit. Since these are plates you are already
      using you may be aware of these care comments, but this is also for
      others here.

      Here is a Florilegium file which might be of interest:
      wood-utn-care- msg (16K) 5/15/08 Care of utensils made of wood.
      http://www.florileg ium.org/files/ FOOD-UTENSILS/ wood-utn- care-msg. html

      THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
      Mark S. Harris Austin, Texas StefanliRous@ austin.rr. com
      **** See Stefan's Florilegium files at: http://www.florileg ium.org ****

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