Medieval Feast Research

For my costume, I have decided to dress up as a viking warrior. Like today’s men and women,
the Vikings dressed according to sex, age and economic status. The men preferred trousers
and tunics, while the women dressed in strap dresses worn over undergarments. Ordinary
Viking clothes were made of local materials, like wool and flax and were woven by the women.
The upper classes showed their wealth by clothing themselves in silk and gold threads from
foreign parts, like Byzantium. The types of clothes men wore in battle were a lot more robust.
Cloaks or much thicker tunics were preferred, perhaps made out of something like sheep's skin
or some other animal, for those long voyages. This is why I have included a fur coat as a part of
my costume. In this instance, it was vital to keep warm ahead of a battle or raid. In battle, a
strong leather belt around the waist would hold weapons in place. The belt would hold an ax, a
sword and other smaller instruments used in battle and pillages. Men would also wear thick,
leather body armor for protection and have a shield for protection from sword strikes or blows
from axes. Typically, with the exception of metal helmets, Vikings did not have overly heavy
clothing or armor, largely because it was a hindrance to their maneuverability. It was common
for Viking shoes to be of ankle height, although boots were also worn. As it is currently winter, I
decided to wear boots. Both shoes and boots were made out of leather in a process known as
the ‘turnshoe’ technique. It involved the shoe or book being made, stitched, inside-out and then
pulled through into its final shape. The shoes were likely fastened by at least one toggle that
they could adjust for a better fit. In addition to the clothes, the viking warrior also carried
weapons. These might consist of an ax, sword, helmet, spear, lance and a round shield. For my
outfit, I have included an ax and a bow to represent the fact that I am a warrior.

Medieval feasts were a time for royalty to celebrate with their family and friends, important
nobles and knights were often invited to attend and this was a time to celebrate and relax.
Feasting was a very important part of medieval life for Kings in Medieval times; it was a way for
them to lift their own spirits and the people around them. During the feasts, the most important
guests would sit at the high table with the lord and lady. The lord and lady would sit on ornate
chairs under a canopy that hisplayed their coat of arms and emblems. Next to the lord could be
a food tester; these people were usually needed to test the lord’s food in case it had been
poisoned. There were a lot of staff on hand at a medical feast to serve the food and fill the
drinking cups with wine or ale. Pages and or squires who were training to become knights under
the guidance of the lord would usually help serve food and drinks. The medieval feast was
usually arranged for special occasions. Important nobles such as Dukes and Barons would
commonly invite friends and family and all would dress in the best clothing for the occasion.
Fancy robes, hats, and garments would be worn by all. There was usually quite a lot of
entertainment at a medieval banquet and also medieval feasts attendees were entertained by
medieval musicians such as a minstrel. Colorful jesters would be responsible for making the
Lord and Lady laugh; other entertainers would also help to keep the guests occupied. People in
Medieval feasts ate with their fingers, but napkins and bowls of clean water were provided at
feasts so that guests could clean up before and after the meal. In fact, forks were thought to be
an affectation of people whose hands were not clean enough to touch food. Seating and service
arrangements were highly organized. Where you sat depended on your status, your age, your
popularity, and your manners. The Lord and most important guests sat first, and then everyone
else was seated. No one ate until everyone had been served.

For my food choice, I decided to bake a beef and bacon pie (recipe attached below). The
process consisted of pre-cooking the meat and the fruit, and then throwing that in the pie dish
and then in the oven for about an hour. The name "pie" did not even appear until the 14th
century (or as they called it in medieval times, “pye”), and it is believed to be about the Eurasian
bird, magpies (maggie pie/mag pie) which collects assorted items for their round nests. Though
the word "pye'' was first used in 1303, it only became famous 60 years later. Meat pies are a
commonplace in medieval cooking but not always for eating. It would depend on the consumer
class and the event being held or celebrated. The lower class would eat every bite of the pie,
including the crust, which was often not appetizing. The pastry was meant as a vessel for
cooking and transporting rather than a delicious flaky part of the pie. The thick pie crust was
called a “coffin” and would take hours to cook in large clay pots or hearthstones. The hard
pastry would seal the contents from the open air and preserve the food for a long time. The
thick, uneaten crust would be crushed and reused as a thickener. Unlike the warmer climates of
early civilizations, colder climates used suet, lard, or butter as fat and filled the shells with meat,
spices, currants, or dates. The upper class would rarely eat the pastry and, in some cases, not
even the pie. The dish would eventually become an item of entertainment and amazement. The
nursery rhyme “Sing a Song of Sixpence'' gives a glimmer into these events. The lyrics include
“four and twenty blackbirds baked in a pie.” The chefs did not bake 24 live blackbirds in a pie;
instead, live birds were placed into the hard pastry to entertain guests. The crust was cut open
and the birds would fly out of the pie in song.

https://www.rachaelrayshow.com/recipes/25156_medieval_beef_and_bacon_pie