At Feast on Sunday, my friend Jake made a passing comment that got a bit under my skin. I know he meant it in jest, but it still made me want to sit him down and discuss in detail how I was eating my food and why. Time did not allow me the pleasure of that, so I will do such here.
14th Century feasts were very similar in style and format across Europe, many countries duplicating others styles in order to try and 1-up them (such as the case in England or France) or they were still using the tried-and-true methods laid down by the Holy Roman Empire in its early unification of Europe (Germany and again France, those silly silly people). As such, each feast followed a very specialized format that was known to the eaters and thus accepted as a standard. Doing my best to research historical food, I have also discovered the ways in period that they would have eaten the food I make. With that in mind, I do my best to try and emulate and reenact what parts I can in the SCA feast.
I started the meal privately, normally a public gesture done with everyone at the table but I frankly didn't have a large enough bowl this time (next time I'll try and invest in one, though large glass/ceramic bowls are harder to find than a plastic). I washed my hands using a lavender water, patted them dry and then sat at my place and prepared for my meal. Historically a different style of tablecloth would be provided, but for this instance I simply laid down my own square of cloth to use as my placement cloth with enough extra hanging over to use as a napkin. I place my knife, spoon, bowl, plate and goblet on the table with the bowl facing the direction that the food would be served (in this case, the center of the table). I enured my knife was sharp, then set out my nef with sea salt in the center of the table for easy access by all participants as well as a display of our worth and wealth.
As the meal began, I ensured I ate properly. I only used my right hand, and only my first three fingers at that to provide good portion control and to not seem unsightly in front of the ladies by shoveling massive amounts of food into my mouth. My left hand was used for utensil selection, moving plates, conversation and other non-food related tasks that would arise. I sampled only the dishes I liked, taking the portions appropriate to share with the rest of the table. I ate gingerly, not speaking while eating and took the time to appreciate each dish and thinking on its taste and design. When my fingers became too dirty, I simply used the bottom (and hidden) section of my placement cloth to clean them to continue to have a clean white place setting and also clean fingers.
When finished with the platters and meals, I ensured that the uneaten bits were separated from any trash bits present (such as an uneaten chicken thigh amidst a pile of bones) for the "servants" to have for their supper later. I thanked my server for his hard work, then enjoyed my last bit of time at feast in reflection to my meal and having light and easy conversation with my tablemates. When the highest ranking Lady chose to retire from the table, I then left after ensuring she was the first to leave. I once again took my bowl, took my lavender water and cleaned my hands one last time to finish the meal.
That was a civilized, noble, honorable and chivalric way to eat. That was not barbaric to eat like that, that was period dining at the best I could reproduce.
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