Set the table in the middle ages

The course of the banquet the guests wash their hands before settling at a table always filled with a white cloth. The table is set for lunch with a board and trestles , this usage is adapted to the itinerant life courses and the lack of differentiation of the parts in the house. The " longière " long and narrow , bordering table, can wipe hands...

The course of the banquet the guests wash their hands before settling at a table always filled with a white cloth. The table is set for lunch with a board and trestles , this usage is adapted to the itinerant life courses and the lack of differentiation of the parts in the house. The " longière " long and narrow , bordering table, can wipe hands and mouth. Diners eat with their fingers, but with the first three fingers of the right hand only. The servants have their ewers , basins and towels. Only the richest have their knife, spoon and their tankard . The bowl to eat soups and board or abacus for meat are often shared between two diners. Gold plate or silver is a rare luxury , as well as glass. The service is highly regulated under the direction of Butler . The baker , who installed the water and arranged the nave table , prepares bread trenchers and brings salt. The butler service ensures that the wine cup of water . The fruit is dried plums and hazelnuts . At feasts ceremonial head table is isolated on a dais . Ballet servants is led by the butler . Buffet near the Lord shall ensure officers mouth, ready to respond to his every whim. Musicians accompany the meal and sound service changes .

Mealtimes : the Middle Ages , we eat twice a day . Our current lunch is called "dinner" . It takes between 10 and 11 o'clock in the morning , while dinner is as appropriate between 16 and 19 hours. Among the peasants , lunch (our breakfast) can be taken at dawn , delaying dinner time . Schedules are then determined by the pace of work in the fields .

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