[SCA-AE] Feasts - Thinking about peas

[Dani Zweig]

> However, when you say they wouldn't have worked well "as a side dish"…
We may be converging on the same point.  SCA feasts *are* constructed to
match entree dishes with side dishes, and *do* tend towards a model of a
meal that goes from soup to nuts (loosely speaking).
(We also lack the model that [small] loaves of bread accompany
*everything*.  This may tie into the fact that most of our presentations
don't depend on having bread at hand.  Bread for eating, that is.  I've seen
convincing arguments that trenchers were an expensive ostentation.)

- Dani
On Tue, Oct 25, 2011 at 8:11 PM, Katja <katjaorlova at yahoo.com> wrote:

> ....
> However, when you say they wouldn't have worked well "as a side dish"…
> I think you're wandering into the (understandable) trap of looking at
> historic food with a *modern* viewpoint. (How could you not? You're a modern
> person.)
>