Last week, I promised another post on Peter Brears’ book Cooking and Dining in Medieval England. This time I’ll talk about what he has to say about the food itself
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The problem being as well that the recipes we have, probably collected together to show off to visitors - "My cook is so good they can do all these dishes!", omit simple ones like how to prepare peas or make pottage
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The man in the purple supertunic seems to have a towel round his neck, which is a bit odd considering it should be over his shoulder or arm.
Brears mentions that towels were sometimes a badge of office for servants who rotated their hall duties among themselves. Thus, the fellow with the towel around his neck is the designated server of drink for the meal, and another servant with a towel over one shoulder would be a carver, while a third with a towel over his arm would be a food server.
Finally, the servants, an indispensable part of the meal. I have the EETS copy of a fifteenth century courtesy book and two Franciscan rules, it lays down precise guidelines for the servants, headed by a marshall who should oversee the usher and groom of the hall in their work and the server and other such servants in their gathering of the necessities of a meal, such as wine.
greetings :]chinagirl242February 1 2013, 03:08:29 UTC
I was honestly overjoyed when I stumbled upon your posts! I have been searching everywhere for information on medieval courts :D I'm writing a fairy tale, and I'm struggling on how much influence history should influence the story, and as well as the details. I just wanted to thank you for the wonder array of information in your posts!
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Brears mentions that towels were sometimes a badge of office for servants who rotated their hall duties among themselves. Thus, the fellow with the towel around his neck is the designated server of drink for the meal, and another servant with a towel over one shoulder would be a carver, while a third with a towel over his arm would be a food server.
Finally, the servants, an indispensable part of the meal. I have the EETS copy of a fifteenth century courtesy book and two Franciscan rules, it lays down precise guidelines for the servants, headed by a marshall who should oversee the usher and groom of the hall in their work and the server and other such servants in their gathering of the necessities of a meal, such as wine.
Is it this book?
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YEs, that's the text.
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