Lesson 4: Medieval Feasts
Developing a menu for a feast
Feasts were not everyday occurrences – and the nature and style of the menu at a feast would depend very much on the person who was giving it. A merchant’s feast might have three courses while royal feasts (e.g. the coronation feast for Richard II) more typically had five.
What was on the menu depended on the season, the wealth and ability of the host to show that wealth, how important the guests were (and how many people), whether it was a feast or fast day (for Christians) and the religion of the feasters. To design your feast, think about what foodstuffs were available and when, how wealthy or important your guests (and you) are, and so on.
Also think about what kind of subtlety you should have at your feast. A subtlety is a visual treat – part of the entertainment rather than part of the food. Sometimes it was a gastronomic delight – sometimes it was just a giant practical joke. Marzipan worms crawling out of raw mincemeat is one of the easiest of subtleties – but four and 20 blackbirds baked in a pie is rather more clever. A pastry castle filled with edible delicacies is more edible, as is a marzipan shield painted with your chief guest’s heraldic device.
