FEAST YOUR EYES UPON A CULINARY EXTRAVAGANZA, 11TH 15TH CENTURY
When Crusaders returned from the Holy Land, it wasn’t just new territory they brought back with them. The campaign exposed knights and noblemen to the culinary delights of the East: the exotic flavours, the lavish presentation, the elegant manners, and the political undertones. Whereas before their meals had been simple affairs with basic homegrown ingredients, suddenly the wealthy families of Medieval Europe were hosting enormous banquets, inviting guests from far and wide, and using them to flaunt riches and forge alliances.
Norman castles were built with a central Great Hall where the banquets were held. New Year and Pentecost always warranted a feast, but the greatest ones were in honour of weddings, coronations or the installation of a new bishop. At these events, the guests were often family members of similar social status to the nobles who hosted them, but at the end of the harvest, local farmers and labourers were invited to share in the frivolities of the famous Medieval banquet.
Musicians
Most Great Halls featured a minstrels’ gallery or raised area to accommodate musicians. The tradition of having background music during a meal originated in France with ‘troubadours’, who sang tales of courtly love. When Eleanor of Aquitaine married Henry II of England, she brought her love of music with her. The musicians would also play a fanfare to herald the arrival of each course.
Seating plan
The host – often a member of royalty or the nobility – sat at the Great Table facing out towards the hall, along with those of the highest social standing. This table was usually raised and covered with a damask (cloth). Tables were then arranged perpendicular to the Great Table, with people seated in descending order of rank.
Staff
Food and wine was served by squires. The highest ranking members of the party would have their food tasted for them first to ensure that it wasn’t poisoned. Over time, this became less of a practical consideration and more a ceremonial ritual.
Etiquette
Before entering the Great Hall, guests were given water and a towel to wash their hands. Grace was said and the courses served, with a knife and spoon used to eat their meals. Each portion, or ‘mess’, was shared between two to four people; only the host would get an individual serving.
Decoration
Tapestries, flags and shields were hung on the walls to represent political alliances and honour important guests. They also helped to keep the heat in!
Presentation
Inspired by the opulence of the East, food presentation suddenly became important in the Middle Ages. The pièce de résistance was the centrepiece, often an ornately gilded pheasant or swan raised on a wooden plinth. Boar heads were also popular.
Entertainment
Aside from the musicians, minstrels, jugglers and mummers (actors) were often present.
Wine
This was the main beverage, and was often watered down or flavoured with honey, thyme and pepper.
Menu
Pottage – a soup of meat and vegetables
Roasted wild boar, venison, salmon and pike
Peacock stuffed with goose, pheasant, hen, duck, partridge and quail
Savoury and sweet tarts
Candied fruits and cheeses.
In "All About History",UK, issue 35, February 2016, excerpts pp.24-25. Adapted and illustrated to be posted by Leopoldo Costa.