[SCA-AE] Feast Question

[Dani Zweig]

What is the floor like?  Will eating on the floor require mats or
cushions or fabric?  How does one deal with spills?

What constitutes basic feast ware?  Are there intermediate options
such as providing chop sticks and encouraging people to bring dishes
(perhaps described in the event announcement) that will at least be
evocative of the correct gear?

Vegetarian feasts are a hard sell in the SCA.  Instead of
no-meat-or-fish-at-the-event, might you be able give people the option
- decided at the time reservations are made - of a visitors' feast
(normal seating, feast gear, etc., with meat or fish) or - at the same
price - a temple-style feast with accoutrements provided?


On Mon, Oct 19, 2009 at 11:12 AM, Solveig Throndardottir
<nostrand at acm.org> wrote:
> Noble Cousins!
>
> Greetings from Solveig! I am helping plan a Japanese feast
> tentatively scheduled for about May of next year. Here is a question
> for everyone:
>
> Presentation is an important part of Japanese cuisine. Thus, we are
> thinking about bundling basic Japanese feast ware of some sort into
> the on-Board cost. Here are the options:
>
> 1. Everyone onboard gets a set of feast ware.
> 2. Only an "above the salt" group gets a set of feast ware.
> 3. Nobody gets a set of feast ware.
>
> Another interesting question is whether to make the feast ware for
> temple style (and this implies a vegetarian menu) dining or for elite
> style (and this implies your furry, feathery, and finny friends being
> on the menu) feast ware. Both are interesting.
>
> Another issue is of course seating. Traditionally, Japanese sit on
> the floor during banquets. To what extent should people sit at
> tables? I'm inclined to group those at tables as foreign guests and
> have them use their own feast ware.
>
> Anyway. I'm looking for suggestions.
>
> Thank you very much for your help.
>
> Your Humble Servant
> Solveig Throndardottir
> Amateur Scholar
>
>
>
>
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