8190.
Food and foodways: explorations in the history and culture of human nourishment
4/2 (1990)
Routledge
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8193.
Sayers
(William): A cut above: ration and station in an Irish king’s hall.
In
FoF 4/2
(1990), pp. 89–110.
Studies the organization of the king’s banquet as described in
Suidigud Tigi Midchúarta
, discussing in particular the carving sequence and the hierarchically distributed cuts of meat: 1.
lónchrúachait
; 2.
leschrúachait
; 3.
loarg
; 4.
muc formuin
; 5.
colpthae
; 6.
crúachait medóin
; 7.
cunn
; 8.
mael
; 9.
midimir
; 10.
milgetan
; 11.
camchnáim
; 12.
colpthae muc
; 13.
remor n-imdae
; 14.
dronn
.
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