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A trencher (from Old French trancher 'to cut') is a type of tableware, commonly used in medieval cuisine. A trencher was originally a flat round of (usually stale) bread used as a plate, upon which the food could be placed to eat. [1] At the end of the meal, the trencher could be eaten with sauce, but could also be given as alms to the poor.
They were later superseded by medieval banquet halls. Examples that have been excavated include: Southwest of Lejre, Denmark. Remains of a Viking hall complex were uncovered in 1986–88 by Tom Christensen of the Roskilde Museum. [3] Wood from the foundation was radiocarbon-dated to circa 880. It was later found that this hall was built over an ...
Banquets and feasts remained a popular way of celebrating occasions and showing hospitality. [10] [11] The Middle Ages saw a shift in catering services with the establishment of taverns and inns, which played a key role in providing food for travelers. [12] However, large-scale feasts and banquets were still primarily in the domain of the ...
Banquet given in Paris in 1378 by Charles V of France (second from right) for Charles IV, Holy Roman Emperor (left), and his son Wenceslaus, King of the Romans. Each diner has two knives, a salt cellar, a napkin, bread and a plate (Banquet de Charles V le Sage, by Jean Fouquet, around 1455–60).
The Stratford feast in the 15th century took place on a meat day, but based on expenditures it appears that some persons chose to eat fish. Wheat was purchased, sometimes in amounts over five quarters (perhaps 60 kg), to bake (sometimes very large) loaves of bread, though by the second half of the 15th century the bread was baked by local bakers instead of at the guild's bakehouse.
A banquet (/ ˈ b æ ŋ k w ɪ t /; French:) is a formal large meal [1] where a number of people consume food together. Banquets are traditionally held to enhance the prestige of a host, or reinforce social bonds among joint contributors. Modern examples of these purposes include a charitable gathering, a ceremony, or a celebration.
The staging of an elaborate entremet at the banquet of Charles V in 1378; illumination from Grandes Chroniques, late 14th century.. The word entremets, as a culinary term, first appears in line 185 of Lanval, one of the 12th century Lais of Marie de France, and subsequently appears in La Vengeance Raguidel (early 13th century), line 315.
The still room is a room for preparing household compounds, found in most great houses, castles or large establishments throughout Europe, dating back at least to medieval times. Stillrooms were used to make products as varied as candles , furniture polish , and soap ; distillery was only one of the tasks carried out there.