Feasts emphasized spectacle. Dishes were lavishly decorated, sometimes with gold leaf or shaped into elaborate forms (known as "subtleties"). One famous example is a pie that, when cut open, revealed live birds flying out—a symbol of the host’s creativity.

Food was served in multiple courses, often beginning with soups and ending with sweets and fruits. The host would typically eat last, overseeing the feast.

Drink

Wine was the primary drink, often imported from France or the Mediterranean. Ale and mead were also common, especially among lower ranks. The quality and quantity of wine signified the host’s status.

The Rituals and Etiquette of the Banquet

Medieval banquets followed strict social rituals that reinforced the feudal order.

• Seating Arrangements: Guests were seated according to rank, with the highest-ranking guests nearest the host. The "high table" was reserved for the lord and his family.
   

• Toasts and Blessings: Before eating, toasts were made to the health of the king, the host, or important guests, often accompanied by prayers or blessings.
   

• Handwashing Rituals: It was customary to wash hands before and after meals, with attendants providing basins and towels.
   

• Use of Utensils: While knives were common, forks were rare until later in the Middle Ages. Most people ate with their fingers, using bread as a utensil. shutdown123