Welcome to Background Information of Hospitality and Food service

Middle ages 

During the middle ages kings and lords had to feed big households and courts, most of it was done from a main cooking area. I found the following for you on the web;

• In the castle kitchen the cook and his staff turned the meat - pork, beef, mutton, poultry, game - on a spit and prepared stews and soups in great iron cauldrons hung over the fire on a hook and chain that could be raised and lowered to regulate the temperature. Boiled meat was lifted out of the pot with an iron meat hook, a long fork with a wooden handle and prongs attached to the side. Soup was stirred with a long-handled slotted spoon.
• Source:
• http://www.godecookery.com/mtales/mtales14.htm

Sitting below the salt was a sign of being insignificant and naturally the higher up you were seated, the better the food was and the leftovers were destined for the dogs and peasants.

If you have links or  information you want to add to the Hospitality History Index feel free to e-mail such to hospitality@schonwalder.org and I shall gladly consider to add such.

For a wealth of information try http://groups.yahoo.com/group/waiters/

CD-ROMs by helmut s.

11/26/2004 07:07:46 AM