The Daily Crier

Here yee here yee, all thee fellow peasants. I do hope your gruel is warm and your bread is not too stale. Today's we uncover the truth about the eating habits of the upper class and provide an insider's look at how the other half wine and dine.

We will inform you on what is required to blend right into an upper class banquet! This will include how to dress, the manners you will be expected to demonstrate, the entertainment which you are likely to enjoy and a bonus recipe to impress your own guests with.

Firstly, how to dress for the banquet. It is important to look the part and the person who is aware of what headdress matches what dress and which cape length is fashionable, is the tailor. According to him, the most frequently used material for the finest 'nobility' fashion garments are- burnet, lincoln scarlet, kersey, russet, chalons and sandal. These thick materials create bellowing shapes and keep in the warmth.

For the gentleman guest, it is important to look stately for how one is dressed says a great deal about his background. To achieve this, wear a dark shaded knee length cape held in place by a metal buckle. Under this you should wear, a creamy white long sleeved shirt topped with a thick jacket length vest, embellished with leather strapping and studs. Pants should be tailored breeches; knee length pants with knitted socks covering the calves. To match the outfit, creamy white is recommended. Finally,

When it comes to eating the meal, simply follow the leader. Once everyone is seated, the guest or host of honour will welcome his guests then invite everyone to begin. After all the formalities are taken care of, the host will order the cooks to bring out the courses one by one. This can be up to 25. As the night comes to a close, thank the host and take your leave, acknowledging the doorman once again with a nod.

Thirdly, entertainment at noble events is a major highlight and something to look forward to. Assuming it is an in door banquet, the performances will take place in the centre of the U table. Regular acts consist of colourful dances, mainly ladies with ribbons and bells full of bowing, skipping and flowing hand gestures. The dances are accompanied by musicians playing horns, percussion and string instruments such as the harp and viol. Witty sonnets written by traveling poets were very popular and, at times, a good form of communicating current affairs news. But the most famous were the acrobatic, jester acts.

Finally, for those of yee, wishing to entertain your own guests, here is a delicious recipe for your menu:

Recipe: Spinnage Tart

Take some cast creame, and seeth some Spinnage in faire water till it be verie soft, then put it into a Collender, that the water may soake from it: then straine the Spinnage, and cast the creame together: set it upon a chafing dish of coales, and put to it Sugar and some Butter, and let it boyle a while visit the cobbler to pick up a pair of shinny flat leather buckled shoes.

For women, the most significant element in noble clothing is to accentuate feminine curves, so a low cut U shaped neck line and tightly tied up bodices accomplishes this. The sleeves should be close cut to the arm, finished with puffed shoulders and the skirt must be large with numerous layers of material, generally darker then the bodice. Once again, a trip to the cobbler is recommended as shoes are a sign of status and worth.

Secondly, manners are expected to be display from the beginning, so as you enter the venue, nod to the door man. Once in the room, which is usually an enormous hall, expect to see a large U shaped table around three of the walls. This leaves space for the entertainers in the middle. After arriving, mingle amongst the crowd. On particular occasions, it is expected you present yourself to the host, and then find a seat. Do not sit in the middle of the U facing the entertainment space, as this is left for the hosts or guests of the highest status.

Once seated, you will find a goblet, spoon and knife in front of you and either a wooden bowl or a trencher; a plate cut out of stale bread which is great for absorbing the meal's tasty juices. Your goblet will be filled and filled again with wine as much merriment is made by alcohol.

Then put it in the paste, and bake it, and caste blanche powder on it, and so serve it in;

(The English Huswife, Gervase Markham, 1615)

So to all yee peasants looking to hide thee identity among the upper class, I pray my insider knowledge has helped you grasp the essence of a noble banquet!

Reference List:

Books

Blundell N, Farrington K (1999), "Ancient England", Park Gate Books, London,

Edge D, Miles Paddock J (1988), "Arms and Armor of Medieval Knights", DEFOE publisher

Elton G.R (1997), "England 1200-1640- The Sources of History", Cambridge University Press

Lackoix P (1996), "The Arts in the Middle Age and Renaissance", Bracken Books, London

Internet Sources

http://www.bitwise.net/~ken-bill/med-p1.htm The English Huswife, Gervase Markham, 1615- page designed by Bill Gamber & Ken Withers

http://www.music.iastate.edu/antiqua/t_viol.htm Iowa State University of Science and Technology

http://www.shannonheritage.com/Dunguaire_Ban.htm#