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The banquet

60 second histories

This video covers:

A vivid description of a medieval banquet including the etiquette and food such as stuffed peacock

Before the banquet can begin, the ewerer must bring water and towels for the guests to wash their hands. Manners are most important; you’re not allowed to wipe your knife on the tablecloth or put your thumb in one of the drinking cups because they’re often shared. Most importantly, don’t whatever you do dip your meat into the salt, and of course blowing off or picking your nose at the table is very bad manners. Once hands have been washed the servants will flood into the hall laden with trays piled high with beer and wine, others would bring in the food which could be anything from roasted meats, pies and pasties to pottage a thick vegetable stew. Along the tables would be beautiful birds like peacocks that have been cooked and put back into their skin and feathers so even though they’re cooked they look alive and decorate the table beautifully. One of my most important tasks is to make sure everything has been prepared and cooked thoroughly, I don’t want anyone being poisoned at my table!
Farming & Food
Constable's wife
Key words: 
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