Host Your Own Medieval Banquet for Middle Ages History Fun!

In “Host Your Own Medieval Banquet for Middle Ages History Fun,” Episode, #190, Meredith Curtis inspires you to host a Medieval Banquet to culminate your Middle Ages History studies. She shares the educational benefits of hosting the feast, along with all the how-tos. Learn about venue, food, costumes, jousting with pool noodles, pageantry, and remembering the rank and file. She shares funny and poignant memories of their Middle Ages Feast along with some of the bloopers like the roasted pig that looked like Alf. Teach history the fun way with a medieval banquet!

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Show Notes

Nothing is boring when you throw a party! How planning, hosting, and participating in history parties is educational as well as fun!

Benefits of a Medieval Banquet

Planning & hosting vs. Attending
Crops, food, manners, protocol
Pageantry: family crest, flags
Costumes: royalty, peasants, monks, priests, jester, hunchback, herald
Crowns: king, queen, prince, princess, duke, duchess, lord, lady

Venue

Choose a venue.

Who Attends

Everyone! Including dogs!
Lord & Lady (costume)
Bishop (costume)
Nobility (costume)
Herald, Squire, Page, Priests, Merchants (costume)
Entertainers such as Jugglers, Musicians, Bards, Jester, Acrobats, Dancers, Magicians (costume)
Monk or Abbot (costume)
Peasants (costume)

Setting Up Tables

Above the salt
Royal table
Descending Tables

Procession In

Herald announces. Priest in front. Process in by Rank.

Food

Roasted Pig or Deer (Alf meatloaf)
Wooden Bowls & Spoons but silver for royalty, knives, sometimes spoons, no forks, goblets or cups
Broth, salad, cheese, soup, vegetable & meats, desert (fruit, cake, pudding), cheese
Cider, grape juice
Venison, pork, wild boar, beef tongue, chicken, swan, heron, peacock, pheasant, quail, partridges, crane, eel, fish, rabbit
Peas, rice, broth, soups, dried fruits, eggs, white sauces, white puddings, tarts, jellies, fritters, pastries, and fruit dumplings, baskets of bread