Feasting and Fasting

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Feasting and Fasting

• By Kendall Carter
• Alex Stewart

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Foods of the Feasts

• Choicer cuts of meat, roasts, rich sauces,
  cheeses, fish, sweet meats, fresh salads, quality
  breads.
• Beef and pork were well liked as the animals
  could be fattened for the purpose.

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Special Foods

• in some cases game and fowl such as plover,
  goose, swan and even peacock were on the menu.
• The pastry crusts were not only as part of the
  dish, pies and flans would be molded and
  decorated with flower heads in season.

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Drinks

• Drinks were sometimes brewed specially for a
  feast
• The drinks were regarded as almost as important
  as the food.
• Most popular drink was Ale which is a fermented
  fruit based, beer made from such plants as
  Bog-Myrtle.

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How long would they last?

• Three day feasts seem to have been the usual for
  great celebrations and day-long feasts were
  common.
• The feast began with the guests gathering and
  waiting for the sound of the horn.
• Hand washing came next and then they would enter
  passing the door-wardens' who stopped
  gate-crashers.

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3 Forms of Fasting

• one which excluded the eating of certain foods
• one which only allowed the eating of one limited
  meal a day and
• One that demanded the food should have
  unpalatable additions

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Reasons for Fasting

• Church observations
• Adam's sin of gluttony
• Cain's cruelty
• forty day fast of Christ in the wilderness.
• time of year when food was short

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What happens if You Say No?

• It was a sin to fast on a feast day
• he who fasts on that day through self-will is to
  be excommunicated'

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Foods for Fasting

• They would not eat meat, eggs, or dairy products
  because it wasnt holy
• Foods fish that was smoked/salted, eels,
  mussels, porpoise, and dolphin

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Works Cited

• Levick, Sue. "Picture of food." Feasting and
  Fasting. Regia Anglorum, 31 Mar. 2003. Web. 31
  Aug. 2009. lthttp//www.regia.org/feasting.htmgt.