So last year, at Gulf Wars, I was here:
This is from the Queens Luncheon at Gulf Wars 21, this was a huge cooking experience for me and one of my best memories from the War. So many talented cooks, so much knowledge and tips and tricks I learned and wrote down in my book from this fun moment. After this event I knew flat out that I wanted to be a cook, that I wanted to one day be a Laurel and that I was so sure that my choice to ask Mistress Madhavi to be my teacher was the right one.
And now, it's my turn to run it.
There was joking once we got back to camp after the luncheon, I was still excited and bouncing from the experience and was told jokingly that it would be my turn next (strangely enough one of them was Mistress Brenna). I didn't think I would be offered such a role anytime soon, and had dreams of one day perhaps doing such a Big Deal(tm) meal. At Fall Coronation, it seems one of my dreams came true when I was personally asked by her Imperial Majesty Brenna to handle and run the Queens Luncheon at Gulf Wars 22.
I'll admit, my jaw may have dropped a touch at the stunning offer and I may have been rather shocked and surprised. I spoke it over with Mistress Madhavi, and she was as excited for me as I was excited for the opportunity. Knowing I had her support and the support of my friends and peers, I happily spoke with Empress Brenna and started the ball rolling on plans for this cooking event. And oh man...has this project consumed me.
It's not often that I get so consumed and gripped by a project, and this one has me by the throat. I've spent days and days sketching out ideas, researching any other cooking Laurel's blogs I can find on cooking large meals outdoors, talking with various people to make this project just feel...amazing. I want this to be amazing, for me. It's something I'm focusing on, that end road, and I can't help but beam and imagine in my head the final product. I have so many idea's, so many things I cannot wait to go over with my teacher when I see her next at Michaelmas and pick her brain for all the knowledge I can drain from it.
Part of my downfall with these kinds of projects is I ALWAYS want to go big or go home. The hardest part is always cutting away the things I want, to get to the things I need. I know I want the meal to be as period as possible. I know I want to food and the images to be a matching theme/period/culture. I know I want it to taste great, and I know I want to follow many of Mistress Madhavi's brilliant idea's including preparing food prior to and cooking right next to the site.
I am so excited for this project, and this blog may at times be overcome with my idea's and discussions on what I want from this luncheon. Just a friendly warning, you may get terribly hungry with the things you read here!
A creative blog that wanders all over the map; my personal pieces of fiction, my cooking adventures and my reflections on the SCA. Please take the time to read, comment, and enjoy!
Monday, September 10, 2012
Friday, September 7, 2012
Fall Coronation, a big turning point.
So this past weekend was our Fall Coronation, one of two for Trimaris throughout the year as we crown our new King and Queen. Besides being a time of change and new things for the kingdom as a whole, this weekend was HUGE for me and my friends. So much happened to us all, all good things, that instead of my usual recap of the event I figure I should devote this blog entry to all the exciting new opportunities we have opened up for us.
Featured center in this shot is my good friend Kaoru. Not only does he have the pleasure of serving Trimaris as a cadet to Don William, he's also been given the opportunity to organize and maintain the Princess Guard for Gulf Wars this year. This is a task he's been looking forward to for a while now, and one he is already working on planning and preparing for! To top it all off, he's a wonderful musician and songwriter. As we were leaving the event he came up with a totally hilarious filk which I plan on tossing him under the bus to sing next event we both attend. Considering just a year ago he was brand new, didn't know anyone and wasn't even sure of who he was as a person...he's grown an incredible amount and I am very proud of him :).
That would be my very good friend Jake, signing a student contract. As an aside, Mistress Madhavi and I joke around at how formal this is due to the fact that we did our student/teacher thing alongside a lyst field with a "Hey, you wanna?" "OK, sure!". At any rate, this was a huge weekend for Jake as well. He got news that his poetry was to be recorded for the new Vivat 3 CD, something he is totally bouncing off the walls excited about. He also formally entered a student/teacher relationship with Mistress Illene of Darkwater, starting down what he hopes will be the path of the Pelican. Ontop of ALL that, he was suggested to several nice people about a apprentice belt for his poetry, which to me even being suggested/offered is an honor in of itself. Its nice to see him relaxed, happy and generally enjoying life again after the struggles that he's gone through in the last few months alongside his wife.
Speaking of Lana, she had a really busy and exciting weekend as well! Her vision is returning by leaps and bounds, and she's getting opportunities to really delve into her scribal arts as deputy signet for the kingdom. She was awarded a scroll from the kingdom for her efforts, and finally got to present her scroll project along with many other scribes to replace ones lost in a fire for a well beloved couple. My own girlfriend Sarah (the cute one on the right side that's not Lana on the left) got to help with the project as well, and got to see her own scroll work get given out with the same honors as those crafted by Laurels of that art. I know she was very excited, and had the opportunity to make new friends and become better friends with several people at this event.
Sadly I don't have a picture of my friends Dave or Brit this weekend, they didn't arrive till Saturday and had to lave on Sunday. They are like the ninja's it appears! Both of them have so much wonderful stuff lined up its silly. Dave was suggested for putting in a bid for Chalice, and he gets to run gate for baronial Bash (because he's weird and loves that job LOL). Brit was able to become a student of Mistress Maul for the hope of one day taking a protege belt from her, adding to the fact they both will be married in November!
Oh wait, you wanted to hear about me too? On my own blog? Perish the thought! Here are a few of the things that happened to me over the weekend, each one is later gonna get its own blog category.
The weekend was a huge success, in so many ways. My cupcakes, the Cardamom Cake recipe from here in cupcake form, went over amazingly well. Everyone who had one raved about the taste and I received many offer of ill-repute for more. I was offered the position of Baronial Chatelaine for the incoming Baron and Baroness. I was asked by her Imperial Majesty Brenna to do the Queens Luncheon at Gulf Wars. I was asked to join JP Corwyn's fighting company and fight with him at Gulf Wars. And I was asked about a mystery project which you will not get a blogpost about till October.
All in all, a really great event and a really wonderful time. Thank you to all of those I had the pleasure of having a good tie with, and thank you to all my friends. Without my friends and mentors, this would be an experience not worth having. I'm reminded every event how lucky I am to know so many great people.
So you better not stop showing up to events!
Featured center in this shot is my good friend Kaoru. Not only does he have the pleasure of serving Trimaris as a cadet to Don William, he's also been given the opportunity to organize and maintain the Princess Guard for Gulf Wars this year. This is a task he's been looking forward to for a while now, and one he is already working on planning and preparing for! To top it all off, he's a wonderful musician and songwriter. As we were leaving the event he came up with a totally hilarious filk which I plan on tossing him under the bus to sing next event we both attend. Considering just a year ago he was brand new, didn't know anyone and wasn't even sure of who he was as a person...he's grown an incredible amount and I am very proud of him :).
That would be my very good friend Jake, signing a student contract. As an aside, Mistress Madhavi and I joke around at how formal this is due to the fact that we did our student/teacher thing alongside a lyst field with a "Hey, you wanna?" "OK, sure!". At any rate, this was a huge weekend for Jake as well. He got news that his poetry was to be recorded for the new Vivat 3 CD, something he is totally bouncing off the walls excited about. He also formally entered a student/teacher relationship with Mistress Illene of Darkwater, starting down what he hopes will be the path of the Pelican. Ontop of ALL that, he was suggested to several nice people about a apprentice belt for his poetry, which to me even being suggested/offered is an honor in of itself. Its nice to see him relaxed, happy and generally enjoying life again after the struggles that he's gone through in the last few months alongside his wife.
Speaking of Lana, she had a really busy and exciting weekend as well! Her vision is returning by leaps and bounds, and she's getting opportunities to really delve into her scribal arts as deputy signet for the kingdom. She was awarded a scroll from the kingdom for her efforts, and finally got to present her scroll project along with many other scribes to replace ones lost in a fire for a well beloved couple. My own girlfriend Sarah (the cute one on the right side that's not Lana on the left) got to help with the project as well, and got to see her own scroll work get given out with the same honors as those crafted by Laurels of that art. I know she was very excited, and had the opportunity to make new friends and become better friends with several people at this event.
Sadly I don't have a picture of my friends Dave or Brit this weekend, they didn't arrive till Saturday and had to lave on Sunday. They are like the ninja's it appears! Both of them have so much wonderful stuff lined up its silly. Dave was suggested for putting in a bid for Chalice, and he gets to run gate for baronial Bash (because he's weird and loves that job LOL). Brit was able to become a student of Mistress Maul for the hope of one day taking a protege belt from her, adding to the fact they both will be married in November!
Oh wait, you wanted to hear about me too? On my own blog? Perish the thought! Here are a few of the things that happened to me over the weekend, each one is later gonna get its own blog category.
The weekend was a huge success, in so many ways. My cupcakes, the Cardamom Cake recipe from here in cupcake form, went over amazingly well. Everyone who had one raved about the taste and I received many offer of ill-repute for more. I was offered the position of Baronial Chatelaine for the incoming Baron and Baroness. I was asked by her Imperial Majesty Brenna to do the Queens Luncheon at Gulf Wars. I was asked to join JP Corwyn's fighting company and fight with him at Gulf Wars. And I was asked about a mystery project which you will not get a blogpost about till October.
All in all, a really great event and a really wonderful time. Thank you to all of those I had the pleasure of having a good tie with, and thank you to all my friends. Without my friends and mentors, this would be an experience not worth having. I'm reminded every event how lucky I am to know so many great people.
So you better not stop showing up to events!
Wednesday, September 5, 2012
Baronial Encampment FAQ
Boosting the signal here, before working on other Blog project. This is the info I'm pushing out into the internet for the Darkwater Baronial Encampment gates.
* * *
Good day Milords and Miladies!
This is Christoff Koch, signing back in after Fall Coronation with updated and exciting information for the Darkwater Baronial Encampment! Thank you very much to their Excellenies, their Next-ellencies and our very own Baronial Quartermaster for all the advise and assistance in getting us this far.
Q: We've heard about this Baronial Encampment, when are you planning on hosting the first one?
A: The Baronial Encampment is scheduled to be set up for all Kingdom-level events at Camp Ocala, starting with Mayanmas Moot in November. We are planning on providing this space four times a year (the two Coronations and the two Crown Lysts) and may look into providing it more frequently at other events if their Excellenies feel the venue is appropriate.
Q: Great! So...where are you gonna host this thing?!
A: After an exhaustive search of the camp, their Excellencies and I have decided upon the location between cabins 16 and 17. There will be a map provided to show off the area and proposed campsite, this map will be in the Peregrine Crest canton newsletter for September then later submitted for the October revelry. At Village Faire, providing the Autocrat has no objections, I will have a small table in the feast hall with a display of the Encampment info and maps available as well.
Q: Sounds great, but an Encampment needs a lot of things to make it a great place to be. How do you intend to get things like walls and decorations?
A: I have been in talks with the Seneschals of our Cantons, as well as our own Baronial Quartermaster. I am very pleased to report that I have been given nothing but positive feedback on my proposals and have the pledged support of the Cantons and the Quartermaster to help supply the camp. Each Canton has spoken to me on what they have in storage to supply, and the Art/Sci officer of Swampkeype has volunteered to help organize banner crafting.
I'll be talking with our Baronial Art/Sci officer in hopes of scheduling time to work on other craft projects for the Encampment, and the Seneschal of Loch Gryffin has graciously designed and helped me start a project for a gateway into the Encampment itself.
Q: Wait, did you say gate? Like, as in a fancy gate??
A: Yes I did! I am very proud to announce that should we raise the funds for it, Darkwater will not only have an awesome gate for our encampment but will have fabric walls to "guard" our boarders. Its a very exciting project, and everyone who has helped me with it so far has an energy and zeal for its creation.
Q: We know that Darkwater sadly can't afford at this time to supply this gate, and this would be such an awesome thing to have! How can we help?!
A: I'm so glad you asked!
After speaking with the Kingdom Seneschal about fundraising options and getting his stamp of approval, over the coming months I will be rolling out a few fundraising opportunities for the members of this Barony to participate in. This Encampment will be our home, a place anyone can go to and have rest and fun, and a home that everyone helps build is all that more special. I have several projects to work out for the Encampment, but just one a trip as to not tax any of our populous so all fundraising will occur just for the next project.
As I stated, our first project is for the Darkwater Gate and our Encampment walls. I will be collecting money starting today (9/4/2012) till 10/10/2012. I will have a small lockbox I will carry with me to every single event, meeting or social SCA function I attend and am hoping to convince one or two of my dear friends to help me collect funds as well ;). I hope to announce the completed gate as well as funds raised at Village Faire.
Q: I would love to help out by donating cash, but some of my friends may need convincing. Any incentives or perks to helping?
A: Man, its like you can read my mind and know what questions to ask!
I feel that any assistance should be rewarded, that donations should receive something for the act of courtesy and support. Having received approval from both their Excellencies and the Kingdom Seneschal, I have the following incentive plan for donations of cash:
1 Dollar - Thank you card
5 Dollars - Thank you card, your name painted on the back of the gate as a supporter and funder of the encampment
10 dollars - Thank you card, your name painted on the back of the gate as a supporter and funder of the encampment, your personal heraldry blazoned onto the gate
20 Dollars - Thank you card, your name painted on the back of the gate as a supporter and funder of the encampment, your personal heraldry blazoned onto the gate, 1 dozen cookies of your choice delivered at village fair
30 dollars - Thank you card, your name painted on the back of the gate as a supporter and funder of the encampment, your personal heraldry blazoned onto the gate, 1 dozen cookies of your choice delivered at village fair, 6 Cardamom cherry cupcakes delivered at Village Faire (if you would like a reference on the quality of the cupcakes, feel free to ask our new Empress ;) )
Thank you very much for all your support, enthusiasm and generosity that you've already shown me. If you have any questions/comments/concerns please do not hesitate to ask.
YIS,
- Christoff Koch
~With great cupcakes, comes great responsibility.~
* * *
Good day Milords and Miladies!
This is Christoff Koch, signing back in after Fall Coronation with updated and exciting information for the Darkwater Baronial Encampment! Thank you very much to their Excellenies, their Next-ellencies and our very own Baronial Quartermaster for all the advise and assistance in getting us this far.
Q: We've heard about this Baronial Encampment, when are you planning on hosting the first one?
A: The Baronial Encampment is scheduled to be set up for all Kingdom-level events at Camp Ocala, starting with Mayanmas Moot in November. We are planning on providing this space four times a year (the two Coronations and the two Crown Lysts) and may look into providing it more frequently at other events if their Excellenies feel the venue is appropriate.
Q: Great! So...where are you gonna host this thing?!
A: After an exhaustive search of the camp, their Excellencies and I have decided upon the location between cabins 16 and 17. There will be a map provided to show off the area and proposed campsite, this map will be in the Peregrine Crest canton newsletter for September then later submitted for the October revelry. At Village Faire, providing the Autocrat has no objections, I will have a small table in the feast hall with a display of the Encampment info and maps available as well.
Q: Sounds great, but an Encampment needs a lot of things to make it a great place to be. How do you intend to get things like walls and decorations?
A: I have been in talks with the Seneschals of our Cantons, as well as our own Baronial Quartermaster. I am very pleased to report that I have been given nothing but positive feedback on my proposals and have the pledged support of the Cantons and the Quartermaster to help supply the camp. Each Canton has spoken to me on what they have in storage to supply, and the Art/Sci officer of Swampkeype has volunteered to help organize banner crafting.
I'll be talking with our Baronial Art/Sci officer in hopes of scheduling time to work on other craft projects for the Encampment, and the Seneschal of Loch Gryffin has graciously designed and helped me start a project for a gateway into the Encampment itself.
Q: Wait, did you say gate? Like, as in a fancy gate??
A: Yes I did! I am very proud to announce that should we raise the funds for it, Darkwater will not only have an awesome gate for our encampment but will have fabric walls to "guard" our boarders. Its a very exciting project, and everyone who has helped me with it so far has an energy and zeal for its creation.
Q: We know that Darkwater sadly can't afford at this time to supply this gate, and this would be such an awesome thing to have! How can we help?!
A: I'm so glad you asked!
After speaking with the Kingdom Seneschal about fundraising options and getting his stamp of approval, over the coming months I will be rolling out a few fundraising opportunities for the members of this Barony to participate in. This Encampment will be our home, a place anyone can go to and have rest and fun, and a home that everyone helps build is all that more special. I have several projects to work out for the Encampment, but just one a trip as to not tax any of our populous so all fundraising will occur just for the next project.
As I stated, our first project is for the Darkwater Gate and our Encampment walls. I will be collecting money starting today (9/4/2012) till 10/10/2012. I will have a small lockbox I will carry with me to every single event, meeting or social SCA function I attend and am hoping to convince one or two of my dear friends to help me collect funds as well ;). I hope to announce the completed gate as well as funds raised at Village Faire.
Q: I would love to help out by donating cash, but some of my friends may need convincing. Any incentives or perks to helping?
A: Man, its like you can read my mind and know what questions to ask!
I feel that any assistance should be rewarded, that donations should receive something for the act of courtesy and support. Having received approval from both their Excellencies and the Kingdom Seneschal, I have the following incentive plan for donations of cash:
1 Dollar - Thank you card
5 Dollars - Thank you card, your name painted on the back of the gate as a supporter and funder of the encampment
10 dollars - Thank you card, your name painted on the back of the gate as a supporter and funder of the encampment, your personal heraldry blazoned onto the gate
20 Dollars - Thank you card, your name painted on the back of the gate as a supporter and funder of the encampment, your personal heraldry blazoned onto the gate, 1 dozen cookies of your choice delivered at village fair
30 dollars - Thank you card, your name painted on the back of the gate as a supporter and funder of the encampment, your personal heraldry blazoned onto the gate, 1 dozen cookies of your choice delivered at village fair, 6 Cardamom cherry cupcakes delivered at Village Faire (if you would like a reference on the quality of the cupcakes, feel free to ask our new Empress ;) )
Thank you very much for all your support, enthusiasm and generosity that you've already shown me. If you have any questions/comments/concerns please do not hesitate to ask.
YIS,
- Christoff Koch
~With great cupcakes, comes great responsibility.~
Tuesday, September 4, 2012
Yepp
So...
Hey guys. What' new?
Oh me? Yeah..I just finished with Fall Coronation. To say that it was a large event for me is the understatement of the century. So many things, I don't even know where to begin.
I know I'm no a big fan of placeholder blog posts, but I wanted to just say you guys should be ready and stay tuned for a huge series of posts over the next few days. Lots of news, updates and info.
Thank you for taking this journey with me, and get ready to buckle in for a wild ride this season!
Hey guys. What' new?
Oh me? Yeah..I just finished with Fall Coronation. To say that it was a large event for me is the understatement of the century. So many things, I don't even know where to begin.
I know I'm no a big fan of placeholder blog posts, but I wanted to just say you guys should be ready and stay tuned for a huge series of posts over the next few days. Lots of news, updates and info.
Thank you for taking this journey with me, and get ready to buckle in for a wild ride this season!
Tuesday, August 21, 2012
Spies Guild: Of Rumor and Hearsay
This is another worldbuilder fluff I've written for a game setting I'm writing with friends:
* * *
The Spies Guild: Of Rumor and Hearsay.
History-
Of all the Guilds formed during the Venice Proclamation, none have the air of mystery and secrecy as the Spies Guild. No other member of the Underground can say for sure what it is they do, or who they are. Removing themselves from history and from the greater politics of the ages, they have cultivated a sense of power just from the unknown goals and elements within.
What little facts available mostly stem from the signing of the Venice Proclamation. Those who would become the Spies Guild did not band together under a common allegiance or bond like many others, the original Spies Guild was hand selected by a Chinese man names Han Xi. While the other Guilds spent time drafting themes, building power bases and joining in families, Han Xi moved amongst the Others gathered in Venice and selected individually those who would join his cause.
Understanding the need for a neutral party who's sole purpose was the protection of their race, Han Xi selected Others like himself who had the abilities to move invisibly through the world and find the enemies of their people and to kill without mercy. Those who could hypnotize, hide in plain sight, walk without a side, expert marksmanship and could even read minds were all selected. Those who would unite under Han Xi's leadership joined the ranks, willingly giving up their identity for the cause.
When the Guilds moved to sign the Venice Proclamation, the Spies Guild stood as one. Each had donned uniform clothing, each wore a white Venician mask hiding their face, and none spoke but Han Xi. He stated their purpose and goal was to protect the Underground not just from the enemies of the Inquisition, but from the enemies within the very Guild ranks. He swore, on behalf of his Guild, to remain neutral and stay out of politics. That they would oversee the protection of the Council, and that they would only act in the interest of the Underground. Han xi then signed on behalf of his people, then they walked silently out and away from the hall.
From that point on, the Spies Guild has moved at the edge of legend and fact. Dispersing across the world, they did their work in secret. Later changing their identities from the faceless legion to Mr. John Smith and Mrs. Jane Doe, they move in secret above ground and below to stop any threats to the existence of their race.
Rumors -
"I don't care what they say, there are more than 2 of them. Yeah, you only ever seen Mr. Smith or Mrs. Doe, but too many times they've been spotted as different skin tones and ages. Ya don't magically turn black, Mr. Smith! Why ya hiding how many there are?"
- Jackie Garlie, Oracle's Guild
"From what I was told by my padre, the existence of our race is the most important thing to them. That because the Inquisition is dead and gone, they've set up a breeding program. Apparently they got orders to fuck and knock up as many as they can, to keep making more of them. And you know the number of times you've banged a chica and then suddenly she disappeared never to be heard from again? Maybe they're breedin' us to, man."
- Reggie Al-Deli, Medium's Guild
"These guys? Following a bunch of rules and ancient bullshit for things that aren't real anymore. They do regular virgin sacrifices to Chinese Gods and Goddesses for what? I ain't ever seen them do shit, and all their magic hocus pokus is just to pull the wool over our eyes as they keep us enslaved. They're the real guys in charge, and we're the puppets."
- Bennie Two-Pence, Fortune's Guild
"I don't know much about them, except whenever Mr. Smith has been around there's trouble. Like a hurricane he is, when you see him fucking run for the nearest bolt hole and hide. They say they keep the monsters at bay, that they're behind the removal of AI because some got loose. Now the computer is our new enemy, and the Spies hunt them."
- Jill V., Orphans Guild
"We don't forget their oath, and neither have they. I pray you never given the cause to visit you, your life will never be the same."
- Brandon McLeason, Immortals Guild
"Fire and rage, lightning and storm. I can taste death in their shadow, regret in their smile and hope in their steps. They hide from everyone, including themselves, who they are. They suffer, so that we shall not suffer as they. They've divorced themselves from us so far, I've heard they all operate from an orbiting station. Maybe that explains why they feel so distant, and so sad."
- Jeremiah Hills, Empaths Guild
"Fuck them. You wanna know the face of the Inquisition today? Don't look any farther than Mr. Smith. People disappear all the time, whole cells and undercities suddenly collapse when they get involved. Never trust them."
- Francis Dearheart, Charmers Guild
"Hmmph. I see dozens of them, on a regular basis. Two my ass. And I don't know what they keep fighting, but it has big teeth and nasty claws. And bullets, lots and lots of bullets. as for what they do, I heard they recruit folk from other Guilds. Take away their minds, personalities and make them another drone to throw at the enemy."
- Dr. Gail Maris, Physicians Guild
"I don't care where they come from, I don't care what they are or who they are. They are angels, a godsend. I thought they were coming for me, I thought those bastards who have taken the mantle of Inquisition had me, then Mr. Smith and Mrs. Doe arrived. Saved my skin, they were throwing fucking fire from their hands! Angels, I tell you."
- XxGaleHazzardxX, Cyberpath Guild
* * *
The Spies Guild: Of Rumor and Hearsay.
History-
Of all the Guilds formed during the Venice Proclamation, none have the air of mystery and secrecy as the Spies Guild. No other member of the Underground can say for sure what it is they do, or who they are. Removing themselves from history and from the greater politics of the ages, they have cultivated a sense of power just from the unknown goals and elements within.
What little facts available mostly stem from the signing of the Venice Proclamation. Those who would become the Spies Guild did not band together under a common allegiance or bond like many others, the original Spies Guild was hand selected by a Chinese man names Han Xi. While the other Guilds spent time drafting themes, building power bases and joining in families, Han Xi moved amongst the Others gathered in Venice and selected individually those who would join his cause.
Understanding the need for a neutral party who's sole purpose was the protection of their race, Han Xi selected Others like himself who had the abilities to move invisibly through the world and find the enemies of their people and to kill without mercy. Those who could hypnotize, hide in plain sight, walk without a side, expert marksmanship and could even read minds were all selected. Those who would unite under Han Xi's leadership joined the ranks, willingly giving up their identity for the cause.
When the Guilds moved to sign the Venice Proclamation, the Spies Guild stood as one. Each had donned uniform clothing, each wore a white Venician mask hiding their face, and none spoke but Han Xi. He stated their purpose and goal was to protect the Underground not just from the enemies of the Inquisition, but from the enemies within the very Guild ranks. He swore, on behalf of his Guild, to remain neutral and stay out of politics. That they would oversee the protection of the Council, and that they would only act in the interest of the Underground. Han xi then signed on behalf of his people, then they walked silently out and away from the hall.
From that point on, the Spies Guild has moved at the edge of legend and fact. Dispersing across the world, they did their work in secret. Later changing their identities from the faceless legion to Mr. John Smith and Mrs. Jane Doe, they move in secret above ground and below to stop any threats to the existence of their race.
Rumors -
"I don't care what they say, there are more than 2 of them. Yeah, you only ever seen Mr. Smith or Mrs. Doe, but too many times they've been spotted as different skin tones and ages. Ya don't magically turn black, Mr. Smith! Why ya hiding how many there are?"
- Jackie Garlie, Oracle's Guild
"From what I was told by my padre, the existence of our race is the most important thing to them. That because the Inquisition is dead and gone, they've set up a breeding program. Apparently they got orders to fuck and knock up as many as they can, to keep making more of them. And you know the number of times you've banged a chica and then suddenly she disappeared never to be heard from again? Maybe they're breedin' us to, man."
- Reggie Al-Deli, Medium's Guild
"These guys? Following a bunch of rules and ancient bullshit for things that aren't real anymore. They do regular virgin sacrifices to Chinese Gods and Goddesses for what? I ain't ever seen them do shit, and all their magic hocus pokus is just to pull the wool over our eyes as they keep us enslaved. They're the real guys in charge, and we're the puppets."
- Bennie Two-Pence, Fortune's Guild
"I don't know much about them, except whenever Mr. Smith has been around there's trouble. Like a hurricane he is, when you see him fucking run for the nearest bolt hole and hide. They say they keep the monsters at bay, that they're behind the removal of AI because some got loose. Now the computer is our new enemy, and the Spies hunt them."
- Jill V., Orphans Guild
"We don't forget their oath, and neither have they. I pray you never given the cause to visit you, your life will never be the same."
- Brandon McLeason, Immortals Guild
"Fire and rage, lightning and storm. I can taste death in their shadow, regret in their smile and hope in their steps. They hide from everyone, including themselves, who they are. They suffer, so that we shall not suffer as they. They've divorced themselves from us so far, I've heard they all operate from an orbiting station. Maybe that explains why they feel so distant, and so sad."
- Jeremiah Hills, Empaths Guild
"Fuck them. You wanna know the face of the Inquisition today? Don't look any farther than Mr. Smith. People disappear all the time, whole cells and undercities suddenly collapse when they get involved. Never trust them."
- Francis Dearheart, Charmers Guild
"Hmmph. I see dozens of them, on a regular basis. Two my ass. And I don't know what they keep fighting, but it has big teeth and nasty claws. And bullets, lots and lots of bullets. as for what they do, I heard they recruit folk from other Guilds. Take away their minds, personalities and make them another drone to throw at the enemy."
- Dr. Gail Maris, Physicians Guild
"I don't care where they come from, I don't care what they are or who they are. They are angels, a godsend. I thought they were coming for me, I thought those bastards who have taken the mantle of Inquisition had me, then Mr. Smith and Mrs. Doe arrived. Saved my skin, they were throwing fucking fire from their hands! Angels, I tell you."
- XxGaleHazzardxX, Cyberpath Guild
Monday, August 20, 2012
Class handouts Pt. 2
This is the handout for the second class I taught this year at Res Festivus. This one I put together last minute to fill a hole in the schedule, I was pretty happy with it and it was well attended! I ad a few people take my email address to ask further questions, and ended up inspiring one of my friends to enter A/S for the first time!
* * *
So, what exactly did they eat back then?
. Some food eaten in the Middle Ages is similar to the food eaten today all across Europe. People ate what the land provided, what livestock could be raised and what spices could be added.
. Food that could be kept for long term was used regularly, such as grains or certain types of vegetables. Meat was of course important to the diet, stored with a variety of methods if not prepared fresh. Since most major towns were close enough to a major waterway for trade, fish and other water-based life were also an important staple. When food would become scarce, wild plants and herbs would be used to help supplement diets.
. Spices, herbs and other types of supplements to the main dish were added regularly. Salt, garlic and sugar were important staples of the diet (though not the only ones ever used!)
Medieval Food, why was it so heavily spiced?!
. In the Middle Ages, we did not have medicine as it is known today. You wouldn’t take vitamin pills to get Vitamin C, or drink cough syrup to help with a cold. Yet the same problems persist, sickness and a lack of well health. So the people of the Middle Ages found ways to get the health benefits needed!
. Herbal knowledge, the basics of what plants and herbs/spices provided what, was common knowledge for the people of the Middle Ages. Chefs for noble households would be more than simply well-versed, and would incorporate health benefitting items into each dish.
. Certain spices, herbs and foods were known to have health benefits. Eating these items or drinking them in teas would provide the person with the beneficial bonuses.
We clearly don’t eat like that anymore, right?
. So not true! Many dishes and foods they ate in the Middle Ages we continue to eat today.
. The types of meats available haven’t changed, and many of the spices we still use today were available for the chefs as well. We can mass produce most of the vegetables and fruits nowadays, but they were available to our ancestors just as frequently as ours.
. Just like they did, we use a variety of spices for our meats and foods to change the flavor and tastes. Would you be happy with eating plain/boring pork chops for 5 days straight?
. Many whole dishes we eat today hail from the Middle Ages! The following food dishes are all period documented and eaten in that day and age as well as today:
Some useful recipes.
. Tostees Dorees
Basically French Toast, an old idea that turns up in numerous cookery texts. This is how the
Viandierlviii (#198) describes them. The translation is Scully's:
Pour faire Tostees dorees, prenez du pain blanc dur et le trenchiez par tostees quarees et les
rostir ung pou sur le grail; et avoir moyeulx d'oeufz batuz et les envelopez tres bien dedans
iceulx moyeulx; et avoir de bon sain chault et les dorer dedans sur le feu tant qu'elles soient
belles et puis les oster dedans la paelle et mettez es platz, et du succre dessus.
To make glazed toast, slice hard white bread into squares for toast, and roast them lightly on
the grill, and coat them completely with beaten egg yolks; get good hot grease and glaze them
in it on the fire until they are properly glazed; then take them out of the pan and put them on
plates, with sugar over top.
6 slices dry white bread
6 egg yolks (or 2 whole eggs)
oil or butter
sugar
Remove the crust from the bread slices and, if they are not sufficiently dry, lightly toast them before the fire. Beat the egg yolks. Heat a little oil or butter in a pan, soak the toast slices in the egg and fry them golden brown on both sides. Serve warm, with sugar sprinkled over the top. This can also be served with savoury soups, leaving out the sugar.
. Funnelcakes
Rumpoldtlvii describes a tasty kind of fritter that has an additional benefit: Its preparation is showy and entertaining.
Mach ein Teig mit guter Milch / schlag drei oder vier Eyer darein / und ruer jn wol glat
an / mach Loecher durch ein Hafen / der nicht groß ist / geuß den Teig darein / und halt
ein Teller unten auff den Boden / daß der Teig nicht heraus rinnet / daß du es kanst
kreutzweiß in heisse Butter eynziehen / zeuchs nicht zu dick eyn / daß es kann außbacken /
bestraew es mit Zucker / unnd gibs kalt oder warm auff ein Tisch / so ist es ein gut
Strauben Gebackens.
Make a batter of good milk, break three or four eggs into it and stir it until it is nice and
smooth. Make holes into a pot that is not too large, pour the batter into it and hold a plate
against the bottom so it does not run out. You can pour it crosswise into hot butter. Do not
pour it on too thick so that it can bake. Sprinkle it with sugar and serve it warm or cold.
These are good fritters.
1 1/2 cups milk
3 eggs
1-2 cups flour
salt
Beat the eggs with the milk and a pinch of salt until combined. Stir in flour by the tablespoonful
until a thick but still runny batter results. Heat plenty of oil or fat in a pan and pour the batter into it
in a thin stream. You can make circles or figures if you like. Once the fritters begin to brown and
harden, carefully turn them over with two spatulas or spoons. Drain on paper towels and serve
warm, dusted with sugar.
. Chicken Boiled with Herbs
While most chicken recipes tend to involve either pastries or complex cooking methods, the early fourteenth-century Omnia Cibariaxiv (II.5) preserves instructions for a simple mode of preparation:
Pullus in aqua dequoquendus hoc modo preparatur: accipitur pullus integer, et in potto
dequoquitur cum saluia, ysopo, aut petrosillo non inciso, per horam. Post, imponitur de
uino albo uel agresta, et sic administratur.
Chicken to be cooked in water is prepared thus: You take a whole chicken and cook it in a pot
with sage, hyssop or parsley, not cut up, for an hour. Afterwards, put in white wine or
verjuice and thus serve it.
1 chicken
1 bunch parsley
sage
hyssop
salt
white wine or verjuice
Bring lightly salted water to a boil in a large pot and put in the chicken together with the herbs.
Gently cook till done. It is better to overcook than undercook, and if you are worried about the bird
falling apart, you can tie it up with string before throwing it in. This will also make removing it
easier. A dash of vinegar or wine added before serving lends it a bit of zest. If you wish, you can
also quickly brown the cooked chicken over the fire before it goes on the table. Parboiling birds
before roasting was a common thing to do.
Resources used:
. The Medieval Kitchen: recipes from France and Italy by Odile Redon, Francoise Sabban, and Silvano Serventi
. Plain Fare: A Period Camp Cookbook; A collection of simple, documented recipes for cooking in camp from the Kingdom of Drachenwald by Giano Balestriere (Volker Bach)
. The Forme of Cury by Samuel Pegge
* * *
Feast with the King
Why they ate certain foods at feasts, what they ate at feasts, and how we haven’t changed!
A class written and taught by Christoffer Koch
So, what exactly did they eat back then?
. Some food eaten in the Middle Ages is similar to the food eaten today all across Europe. People ate what the land provided, what livestock could be raised and what spices could be added.
. Food that could be kept for long term was used regularly, such as grains or certain types of vegetables. Meat was of course important to the diet, stored with a variety of methods if not prepared fresh. Since most major towns were close enough to a major waterway for trade, fish and other water-based life were also an important staple. When food would become scarce, wild plants and herbs would be used to help supplement diets.
. Spices, herbs and other types of supplements to the main dish were added regularly. Salt, garlic and sugar were important staples of the diet (though not the only ones ever used!)
Medieval Food, why was it so heavily spiced?!
. In the Middle Ages, we did not have medicine as it is known today. You wouldn’t take vitamin pills to get Vitamin C, or drink cough syrup to help with a cold. Yet the same problems persist, sickness and a lack of well health. So the people of the Middle Ages found ways to get the health benefits needed!
. Herbal knowledge, the basics of what plants and herbs/spices provided what, was common knowledge for the people of the Middle Ages. Chefs for noble households would be more than simply well-versed, and would incorporate health benefitting items into each dish.
. Certain spices, herbs and foods were known to have health benefits. Eating these items or drinking them in teas would provide the person with the beneficial bonuses.
We clearly don’t eat like that anymore, right?
. So not true! Many dishes and foods they ate in the Middle Ages we continue to eat today.
. The types of meats available haven’t changed, and many of the spices we still use today were available for the chefs as well. We can mass produce most of the vegetables and fruits nowadays, but they were available to our ancestors just as frequently as ours.
. Just like they did, we use a variety of spices for our meats and foods to change the flavor and tastes. Would you be happy with eating plain/boring pork chops for 5 days straight?
. Many whole dishes we eat today hail from the Middle Ages! The following food dishes are all period documented and eaten in that day and age as well as today:
. Funnel Cake
. Scrambled Eggs
. Chicken Noodle Soup
. Mac ‘n’ Cheese
. Hot Dogs
. Cheesecake
. Shortbread cookies
. Roasted Chicken
. Apple Pie
. Spaghetti and Meatballs
. Honey Mustard
And many more...
Some useful recipes.
. Tostees Dorees
Basically French Toast, an old idea that turns up in numerous cookery texts. This is how the
Viandierlviii (#198) describes them. The translation is Scully's:
Pour faire Tostees dorees, prenez du pain blanc dur et le trenchiez par tostees quarees et les
rostir ung pou sur le grail; et avoir moyeulx d'oeufz batuz et les envelopez tres bien dedans
iceulx moyeulx; et avoir de bon sain chault et les dorer dedans sur le feu tant qu'elles soient
belles et puis les oster dedans la paelle et mettez es platz, et du succre dessus.
To make glazed toast, slice hard white bread into squares for toast, and roast them lightly on
the grill, and coat them completely with beaten egg yolks; get good hot grease and glaze them
in it on the fire until they are properly glazed; then take them out of the pan and put them on
plates, with sugar over top.
6 slices dry white bread
6 egg yolks (or 2 whole eggs)
oil or butter
sugar
Remove the crust from the bread slices and, if they are not sufficiently dry, lightly toast them before the fire. Beat the egg yolks. Heat a little oil or butter in a pan, soak the toast slices in the egg and fry them golden brown on both sides. Serve warm, with sugar sprinkled over the top. This can also be served with savoury soups, leaving out the sugar.
. Funnelcakes
Rumpoldtlvii describes a tasty kind of fritter that has an additional benefit: Its preparation is showy and entertaining.
Mach ein Teig mit guter Milch / schlag drei oder vier Eyer darein / und ruer jn wol glat
an / mach Loecher durch ein Hafen / der nicht groß ist / geuß den Teig darein / und halt
ein Teller unten auff den Boden / daß der Teig nicht heraus rinnet / daß du es kanst
kreutzweiß in heisse Butter eynziehen / zeuchs nicht zu dick eyn / daß es kann außbacken /
bestraew es mit Zucker / unnd gibs kalt oder warm auff ein Tisch / so ist es ein gut
Strauben Gebackens.
Make a batter of good milk, break three or four eggs into it and stir it until it is nice and
smooth. Make holes into a pot that is not too large, pour the batter into it and hold a plate
against the bottom so it does not run out. You can pour it crosswise into hot butter. Do not
pour it on too thick so that it can bake. Sprinkle it with sugar and serve it warm or cold.
These are good fritters.
1 1/2 cups milk
3 eggs
1-2 cups flour
salt
Beat the eggs with the milk and a pinch of salt until combined. Stir in flour by the tablespoonful
until a thick but still runny batter results. Heat plenty of oil or fat in a pan and pour the batter into it
in a thin stream. You can make circles or figures if you like. Once the fritters begin to brown and
harden, carefully turn them over with two spatulas or spoons. Drain on paper towels and serve
warm, dusted with sugar.
. Chicken Boiled with Herbs
While most chicken recipes tend to involve either pastries or complex cooking methods, the early fourteenth-century Omnia Cibariaxiv (II.5) preserves instructions for a simple mode of preparation:
Pullus in aqua dequoquendus hoc modo preparatur: accipitur pullus integer, et in potto
dequoquitur cum saluia, ysopo, aut petrosillo non inciso, per horam. Post, imponitur de
uino albo uel agresta, et sic administratur.
Chicken to be cooked in water is prepared thus: You take a whole chicken and cook it in a pot
with sage, hyssop or parsley, not cut up, for an hour. Afterwards, put in white wine or
verjuice and thus serve it.
1 chicken
1 bunch parsley
sage
hyssop
salt
white wine or verjuice
Bring lightly salted water to a boil in a large pot and put in the chicken together with the herbs.
Gently cook till done. It is better to overcook than undercook, and if you are worried about the bird
falling apart, you can tie it up with string before throwing it in. This will also make removing it
easier. A dash of vinegar or wine added before serving lends it a bit of zest. If you wish, you can
also quickly brown the cooked chicken over the fire before it goes on the table. Parboiling birds
before roasting was a common thing to do.
Resources used:
. The Medieval Kitchen: recipes from France and Italy by Odile Redon, Francoise Sabban, and Silvano Serventi
. Plain Fare: A Period Camp Cookbook; A collection of simple, documented recipes for cooking in camp from the Kingdom of Drachenwald by Giano Balestriere (Volker Bach)
. The Forme of Cury by Samuel Pegge
Sunday, August 19, 2012
Class hand-out Pt. 1
So...I got to teach my first 2 classes at an event this weekend! Res Festivus was a phenomenal event (write-up on it later), and with the exception of one or two minor sad points an overall great time. It was even betetr because I got to teach classes for the first time!
This first hand-out was for my first class. It was a small class, only four people, but it was an early morning class with a lot of people late to the event so I try not to be discouraged :). This one I'm rather happy with, and wanna share it with you!
* * *
Why did most nobility eat feasts the same way?
. 14th Century Europe is a time of change, a tipping point in history. Three cultures fought for dominance in Europe: England, France and the remains of the Holy Roman Empire.
. Each culture attempted to become the superior force amongst the people and to sway members of each kingdom to their side or the other, at the same time they couldn’t stray too far to make them uncomfortable.
. As a result, in the 14th century there was a uniform understanding of morals and civility on many topics. One could travel across much of Europe and be able to dine and follow the feasting customs correctly.
Where would they have eaten a feast?
. Each dwelling, be it grand castle or simple shack, had a central location that would have been used for eating meals. Often times in a peasant's home it was an all-purpose location, while in a landed nobles manor a separate room would have been set aside just for feasting.
. The feasting hall for the nobility would have been in a central location of the manor, for ease of access for both guests and servants. It would have been well lit, well ventilated and kept temperature controlled by large hearths and open windows.
. As some middle age feasts would have gone on for an entire day, the room was decorated to the taste of the noble.
Why would they have eaten a feast?
. Feasts would have been eaten for many things: celebration, holidays and affairs of state.
. Nobles would hold feasts to celebrate any number of things. Weddings, birthdays, etc.
. Many nobles would throw feasts to celebrate not just secular holidays, but religious ones as well. Celebrating feast days of saints, doing feasts for Lent or other religious situations and in honor of new Bishops/Archbishops in an area.
. Many nobles would host others from various countries across Europe. These would be to cement political alliances, formalize trade agreements, make alliances for joint ventures or any other number of things. Feasts would be thrown in honor of celebrated guests, not only to show them respect and honor but as well to show off strength and personal wealth.
How did they eat feasts?
. Like much of their lives, feasts in the 14th century were steeped in tradition and cultural behaviors.
. On the day of a feast, the hall would be arranged to seat the number of guests. Tables would be set out in a U pattern, allowing all to sit on the outside and see any entertainment provided. The High Table would be at the center point of the U, raised up, and the noble and his invited peers would be sitting on chairs. The rest of the feast would sit on benches.
. Your seating placement to the noble determined your rank of precedence, the more important you were in the kingdom and eyes of the noble the closer you sat to him. Ladies, as they shared the title of their husbands, would sit with their husbands unless otherwise issues arose.
. Upon entering, a guest would see the table set for them. Linen clothes for tableclothes were laid across the bare tables, a surnap (cloth for drying hands) and spoon was placed for each guest (if able) and a goblet would be set for guests to share between partners. Bowls would be set down if the food of the day called for them, or they were brought out when served.
. After the guests were all seated an elaborate washing ceremony took place, during which the water was strained and tasted before the noble might use it to wash. Hand washing was an important ritual and was done between each course.
. Being that religion was a key important factor in meals, a prayer would be issued after the hand washing and before the meal begins.
. Food was delivered out on pieces of bread called a trencher. This is a hardened piece of bread, the top removed with a straight knife to turn it into a platter or bowl. Many trenchers were made several days in advance for the bread to sufficiently hardened to act as a platter and plate. Trenchers would also be made out of ceramics or stylized wood, but this was rare.
. Trenchers not only acted as a food platter for the feast, but meals for the servants after!
. A note, large platters and plates did exist in period. Being that your average noble did not have enough for a 200-1000 person feast, they were rarely used.
. Guests were expected to share with their partner, often times their spouse but sometimes others. Reaching over was considered rude, as was double-dipping or taking too much and making a mess.
. Good manners were expected, of both the servants and the guests. Servants were not to remove a trencher until the guests motioned for it to be removed, glasses should not be refilled unless it requested. Guests were expected not to suck on their fingers, as these were the main methods of retrieving food, and it was frowned upon to horde or take more choice pieces of a meal without offering it to your partner first.
. Many different specialized servers would serve a feast. Your average server would bring out the platters of food for which the guests would take pieces off of and eat. Specialized servers trained in the art and protocol would handle the hand washing/tasting. Another specific server would bring out the salt from the cellar and place it for those needing it. Specifically trained male carvers would cut and portion the meat. Designated servers would only handle the liquid pouring, and others would be assigned clean-up of any meal pieces that needed to be removed.
How can we replicate this period feast style for our SCA feast style?
. Some things will be easy to replicate, some will require several people to work together. Your best bet is to grab your friends and get a table together to enjoy the experience as a group!
. Table decoration is simple, a white linen or simple plain white table cloth will do. A salt cellar, sometimes called a nef, is a dish or container that holds salt and would have been placed on a table as well. I recommend a glass dish or glass shaker if possible.
. Do your best to eat in period! Avoid forks (unless your persona is Italian), use only a spoon and a knife. Use your right hand to eat with, and your left keep reserved for other tasks you may need.
. A simple wooden or glass bowl can be filled with fresh water and used to wash hands before and between meals. If you can get a server who wants to play along, have them sample the water and pass around the bowl for you!
. Seat yourselves according to order of precedence. Find the highest ranking member of your table and make him or her the center. Starting from their right, have everyone at your table sit in order of precedence after that. If you’re able to have a server who wants o play along, have them serve you in that same order!
. A small prayer before the meal was period, designate someone to say one for your table in the style of their persona!
. Trenchers are easy to make, even if you don’t bake bread! Go to your local grocery store, and purchase a bread loaf on average 4-6 inch wide and no longer than a foot. Let it sit out and harden for 24-48 hours, cut and remove the top to flatten it (or slightly hollow to store items inside) and tada!
Texts used for research -
. The Medieval Kitchen: recipes from France and Italy by Odile Redon, Francoise Sabban and Silvano Serventi
. To the King’s Taste by Lorna J. Sass
. Food and Feast in Medieval England by Peter Hammond
This first hand-out was for my first class. It was a small class, only four people, but it was an early morning class with a lot of people late to the event so I try not to be discouraged :). This one I'm rather happy with, and wanna share it with you!
* * *
14th Century Feasts
How, where and why they ate feasts in Europe, and simple ways to re-create for an SCA meal.
A class written and taught by Christoffer Koch
Why did most nobility eat feasts the same way?
. 14th Century Europe is a time of change, a tipping point in history. Three cultures fought for dominance in Europe: England, France and the remains of the Holy Roman Empire.
. Each culture attempted to become the superior force amongst the people and to sway members of each kingdom to their side or the other, at the same time they couldn’t stray too far to make them uncomfortable.
. As a result, in the 14th century there was a uniform understanding of morals and civility on many topics. One could travel across much of Europe and be able to dine and follow the feasting customs correctly.
Where would they have eaten a feast?
. Each dwelling, be it grand castle or simple shack, had a central location that would have been used for eating meals. Often times in a peasant's home it was an all-purpose location, while in a landed nobles manor a separate room would have been set aside just for feasting.
. The feasting hall for the nobility would have been in a central location of the manor, for ease of access for both guests and servants. It would have been well lit, well ventilated and kept temperature controlled by large hearths and open windows.
. As some middle age feasts would have gone on for an entire day, the room was decorated to the taste of the noble.
Why would they have eaten a feast?
. Feasts would have been eaten for many things: celebration, holidays and affairs of state.
. Nobles would hold feasts to celebrate any number of things. Weddings, birthdays, etc.
. Many nobles would throw feasts to celebrate not just secular holidays, but religious ones as well. Celebrating feast days of saints, doing feasts for Lent or other religious situations and in honor of new Bishops/Archbishops in an area.
. Many nobles would host others from various countries across Europe. These would be to cement political alliances, formalize trade agreements, make alliances for joint ventures or any other number of things. Feasts would be thrown in honor of celebrated guests, not only to show them respect and honor but as well to show off strength and personal wealth.
How did they eat feasts?
. Like much of their lives, feasts in the 14th century were steeped in tradition and cultural behaviors.
. On the day of a feast, the hall would be arranged to seat the number of guests. Tables would be set out in a U pattern, allowing all to sit on the outside and see any entertainment provided. The High Table would be at the center point of the U, raised up, and the noble and his invited peers would be sitting on chairs. The rest of the feast would sit on benches.
. Your seating placement to the noble determined your rank of precedence, the more important you were in the kingdom and eyes of the noble the closer you sat to him. Ladies, as they shared the title of their husbands, would sit with their husbands unless otherwise issues arose.
. Upon entering, a guest would see the table set for them. Linen clothes for tableclothes were laid across the bare tables, a surnap (cloth for drying hands) and spoon was placed for each guest (if able) and a goblet would be set for guests to share between partners. Bowls would be set down if the food of the day called for them, or they were brought out when served.
. After the guests were all seated an elaborate washing ceremony took place, during which the water was strained and tasted before the noble might use it to wash. Hand washing was an important ritual and was done between each course.
. Being that religion was a key important factor in meals, a prayer would be issued after the hand washing and before the meal begins.
. Food was delivered out on pieces of bread called a trencher. This is a hardened piece of bread, the top removed with a straight knife to turn it into a platter or bowl. Many trenchers were made several days in advance for the bread to sufficiently hardened to act as a platter and plate. Trenchers would also be made out of ceramics or stylized wood, but this was rare.
. Trenchers not only acted as a food platter for the feast, but meals for the servants after!
. A note, large platters and plates did exist in period. Being that your average noble did not have enough for a 200-1000 person feast, they were rarely used.
. Guests were expected to share with their partner, often times their spouse but sometimes others. Reaching over was considered rude, as was double-dipping or taking too much and making a mess.
. Good manners were expected, of both the servants and the guests. Servants were not to remove a trencher until the guests motioned for it to be removed, glasses should not be refilled unless it requested. Guests were expected not to suck on their fingers, as these were the main methods of retrieving food, and it was frowned upon to horde or take more choice pieces of a meal without offering it to your partner first.
. Many different specialized servers would serve a feast. Your average server would bring out the platters of food for which the guests would take pieces off of and eat. Specialized servers trained in the art and protocol would handle the hand washing/tasting. Another specific server would bring out the salt from the cellar and place it for those needing it. Specifically trained male carvers would cut and portion the meat. Designated servers would only handle the liquid pouring, and others would be assigned clean-up of any meal pieces that needed to be removed.
How can we replicate this period feast style for our SCA feast style?
. Some things will be easy to replicate, some will require several people to work together. Your best bet is to grab your friends and get a table together to enjoy the experience as a group!
. Table decoration is simple, a white linen or simple plain white table cloth will do. A salt cellar, sometimes called a nef, is a dish or container that holds salt and would have been placed on a table as well. I recommend a glass dish or glass shaker if possible.
. Do your best to eat in period! Avoid forks (unless your persona is Italian), use only a spoon and a knife. Use your right hand to eat with, and your left keep reserved for other tasks you may need.
. A simple wooden or glass bowl can be filled with fresh water and used to wash hands before and between meals. If you can get a server who wants to play along, have them sample the water and pass around the bowl for you!
. Seat yourselves according to order of precedence. Find the highest ranking member of your table and make him or her the center. Starting from their right, have everyone at your table sit in order of precedence after that. If you’re able to have a server who wants o play along, have them serve you in that same order!
. A small prayer before the meal was period, designate someone to say one for your table in the style of their persona!
. Trenchers are easy to make, even if you don’t bake bread! Go to your local grocery store, and purchase a bread loaf on average 4-6 inch wide and no longer than a foot. Let it sit out and harden for 24-48 hours, cut and remove the top to flatten it (or slightly hollow to store items inside) and tada!
Texts used for research -
. The Medieval Kitchen: recipes from France and Italy by Odile Redon, Francoise Sabban and Silvano Serventi
. To the King’s Taste by Lorna J. Sass
. Food and Feast in Medieval England by Peter Hammond
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