HKB

← back

Chronicle and Romance: Froissart, Malory, Holinshed

Jean Froissart · c. 1369–early 15th c.; revised and enlarged to the end of his life primary

passage 201 of 282 · CHAPTER > CHAPTER VI (3/15)

in brief
Froissart describes English noble dining as a lavish variety of meats and fish—served in courses where the best portions go first to the greatest person—arguing it reflects continual feasting rather than visibly excessive eating.

in our fresh rivers, and such diversity of wild and tame fowls as are either bred in our island or brought over unto us from other countries of the main.

In number of dishes and change of meat the nobility of England (whose cooks are for the most part musical-headed Frenchmen and strangers) do most exceed, sith there is no day in manner that passeth over their heads wherein they have not only beef, mutton, veal, lamb, kid, pork, cony, capon, pig, or so many of these as the season yieldeth, but also some portion of the red or fallow deer, beside great variety of fish and wild fowl, and thereto sundry other delicates wherein the sweet hand of the seafaring Portugal is not wanting: so that for a man to dine with one of them, and to taste of every dish that standeth before him (which few used to do, but each one feedeth upon that meat him best liketh for the time, the beginning of every dish notwithstanding being reserved unto the greatest personage that sitteth at the table, to whom it is drawn up still by the waiters as order requireth, and from whom it descendeth again even to the lower end, whereby each one may taste thereof), is rather to yield unto a conspiracy with a great deal of meat for the speedy suppression of natural health than the use of a necessary mean to satisfy himself with a competent repast to sustain his body withal. But, as this large feeding is not seen in their guests, no more is it in their own persons; for, sith they have daily much resort unto their tables (and many times unlooked for), and thereto retain great numbers of servants, it is very requisite and expedient for them to be somewhat plentiful in this behalf.

← previous passage read in the full work → next passage →

topics: feasting, food, and drink · honor, shame, and reputation · marriage and betrothal · rank, class, and social order

Chronicle and Romance: Froissart, Malory, Holinshed · Jean Froissart · 1369–1410