Etiquette & Serving

An article describing and summarizing Fra Bonvesin's Fifty Courtesies of the Table.

A translation from part of the BNF's medieval gastronomy website, describing banquets at the court of Burgundy in the 15th century, mostly covering the serving of wine and beverages.

Subjects covered in this issue: the perils of indulgence in cosmetics; some 15th century remedies; purses & pouches; jacks; table etiquette; nine men's morris; the diet of a 15th century soldier; and the Burgundian camp in 1476.

Botanicals played a part in a variety of customs used at courts all over the world during our period: handwashing; strewing herbs; after-dinner spices; fumigants; perfumes, pomanders and incense.

Describes table service in general for the time period and how it can be adapted to modern SCA feasts.

An 1893 partial modernized translatio n of 'De Proprietat ibus rerum' by Bartholome w Anglicus.

Providing scented handwaters for your SCA diners can add a touch of period graciousness to your dayboard or feast, and it's relatively easy.

Ideas and advice for serving head table at an SCA event.

The full text of Rickert and Naylor's work, analyzing the role of the etiquette manual in the Middle Ages and Renaissance, including several etiquette manuals printed in the 15th and 16th centuries.

Also on Google Books .

The boke of keruynge and servynge and all the feestes in the yere for the servyce of a prince of only other estate as ye shall finde eche offyce the servyce accordiyng e in this boke folowynge.

The atmosphere in the feasting hall, the service of the feast and specialty items that add to the time period ambiance are integral elements to a successful medieval experience . Recipes, food selections and other kitchener responsibi lities are planned over several months, and so too should the plans for the appropriat e atmosphere and service in the hall.

The purpose of this article is to encourage you to approximat e some of the serving methods which will make dining easier and more regal for those seated at your event' s high table.