Showing posts with label forks. Show all posts
Showing posts with label forks. Show all posts

Tuesday, August 12, 2025

 Are you a good reference or a bad reference?

by Caleb Reynolds

Written for the AEthelmearc Sylvan Signal

An important question to ask one's self, when researching, is if your source material is good. There is nothing like doing your research, writing up your documentation, and entering your project into an A&S competition and then being told, by one of the judges, "Yeah, this was nice, but 'Fabulous Feasts' can't be trusted. Cosman made up a lot of what's in the book." Or discovering that your primary source was a "re-interpretation" of a translation that had little or nothing to do with the source material. Or that the book you are referencing is historical fiction. So, how can we tell what's good and what's bad?


The basic answer is a Catch-22 situation: the more you know, the easier it is to determine what's good and what's bad. It sounds like a trite answer, but it is true. If you know nothing about the life of England's Henry II other than what you watched in "The Lion in Winter" then you will be ill prepared to know the details about how he reformed England's legal system or how he managed taxes between his English and French subjects. Learning more about your subject matter will help. Try not to think about history as a timeline, where one thing happened before or after another thing. Think of history as an interconnected pattern, where things, events, people, facts, tie into one another. As you learn a given time period and place, your pattern will grow and soon you will see that new information will either slot into your mental pattern or stand out in sharp contrast. Whether Henry V used breech-loading cannon is a subject of debate; whether he used cannon at the Battle of Agincourt is not. We have sufficient evidence that no artillery was used at Agincourt, but there is some disagreement, among experts, as to what type of artillery was used against Harfleur as the only surviving cannon claimed to have been used, there, has dodgy providence. But any books or blog posts that mention mortar fire at Agincourt just don't fit into our pattern of knowledge about that battle.

The more you learn, the more robust your pattern of understanding becomes. As your pattern becomes more robust it will be easier to identify wrong or misleading information. Let us take, as an example, Robin Hood. Let us say that we are trying to find out if the Robin Hood of legend was based on a real person. Most people have a mental image of Robin Hood from the Errol Flynn movie (or the Disney version; we don't judge). Green tights and a longbow, fighting the evil Sheriff of Nottingham and Prince John. But if we have a good understanding of the reign of Richard I, then the most well known version of the Robin Hood story just doesn't fit into our pattern of understanding. While Richard was out on crusade and in prison, John was not allowed to step foot in England by orders of his mum, Eleanor of Aquitaine, and Sir William Marshal. So, no Prince John holding court. Unpopular taxes oppressing the peasants? Well Richard's ransom was 150,000 Marks, or around 33 metric tonnes of silver, which was mostly paid for by the clergy, churches, and major land holders in England and in Richard's possessions in France. One quarter of their property's value was taxed. Scutage taxes were also increased: scutage was money offered to avoid military service. So, the bottom rungs of the Plantagenet empire might have had their taxes raised by their local lords, the bulk of the money came from rich landowners.

Green tights and leather jerkins? At the end of the 12th Century? No; tunics, breas and chauses. Friar Tuck? The first friar didn't reach England until 1220, four years after King John died. Maid Marion didn't appear in the stories until the end of the 13th Century with "Le Jeu de Robin et Marion" which was written in France. Longbows? In the 12th Century? Probably not, but a regional archery competition during the reign of Richard I as depicted in "The Adventures of Robin Hood", no. In fact, "A Gest of Robyn Hode", written sometime in the 15th Century, is set during the reign of Edward I when the English Longbow cult was in full swing. Aspects of "A Gest of Robyn Hode" form the basis of the modern, movie legend of Robin Hood, just changed from late 13th Century Barnsdale Forest to late 12th Century Sherwood Forest. No, the more we look into the oldest stories of Robin Hood the more we see that the Victorians and early Hollywood recast the stories to the reign of Richard I, probably because more people knew about Good Richard the Lionhearted and Bad John Lackland. On an unrelated note; every movie, cartoon, or TV show that set Robin Hood at any time other than the reigns of Richard and John was a financial disaster.

Which leads me to my next point: Extraordinary claims require extraordinary proof. There are kooky conspiracy theories about many aspects of the middle ages; some even involve ancient aliens. Just search the interwebs for UFOs in medieval and renaissance paintings. But not all conspiracy theories are that far out there. There are plenty of them that are more down to Earth, but are perpetuated over and over again until they gain a life of their own. These include such myths that barely anyone could read or write in the middle ages. That everyone was always filthy. That "samurai" swords could cut through anything. That the ancient Greeks couldn't see the color blue. That people used spices to cover up the taste of rotten meat. That no one ever bathed. And, one of my favorites, that knights had to be hoisted into their saddles because their armor was so heavy. Most people think that Mark Twain was the originator of this myth, as people claim that he included it in his book "A Connecticut Yankee in King Arthur’s Court". But no such scene exists in that book describing a knight being lifted onto a horse, although it does appear in the 1945 movie version. It was a popular joke in 19th Century humor, possibly first appearing in a joke article published in "Punch" magazine in 1844. Then appearing in E.B. White's "The Once and Future King" and in picture books of "Don Quixote". It was a cartoon trope for years before movies, TV shows, and animated cartoons started using it. Such a device might have existed at the end of the 16th Century to assist jousters to mount their horses while wearing heavily reinforced jousting armor, designed without articulation to withstand heavy lance contact. Such armor was not used outside of particular jousting tournaments, but there is public perception that that type of armor was the norm rather than the exception.

When examining a fact, we should be judging its weight. Not weight as in how much mass an object has, but weight of evidence. Where is the information coming from, who is the provider? When was this evidence provided and when did it first appear? What collaboration do we have with other evidence? If we can only date a piece of evidence to, say, the last ten years, why is that? Was it because a previously unknown manuscript was found in an attic? Was that new forensic techniques were developed? Or was it made up by someone? We know, now, that Richard III had scoliosis because his skeleton was only just found a few years ago. There are little to no contemporaneous accounts of this and one of the earliest mention of any spinal abnormalities is with Shakespeare's "Richard III", which might have been included as an obvious physical disqualification of the last Plantagenet king and pro-Tudor ass-kissing. Certainly, people close to Richard would have seen him undressed and would have noticed the curve in his spine, but I was only able to find one reliable source describing the curved back during Richard's life and during the reign of Henry VII. In 1491, six years after Richard's death, a York resident named John Payntour was accused of having referred to Richard as "a hypocrite, a crook and a crook back" during the course of a fist fight, although some sources use the word "crouch back". I have been unable to track down a scan of the actual court record to see what word was used.

That being said, the scientific evidence of the skeletal remains is rock solid and the physical descriptions of Richard, during his lifetime, are very weighty pieces of evidence. The statement that Richard was a hermaphrodite has zero weight, as it stems from a misinterpretation of a Polish description of Richard by Sir Niclas von Popplau, who wrote that Richard was "three fingers taller than I, but a bit slimmer and not as thickset as I am, and much more lightly built; he has quite slender arms and thighs, and also a great heart". Also, Richard was almost a full foot shorter than his brother, Edward. Somehow this turned into "evidence" that Richard was a hermaphrodite during the 19th Century, and was brought back up when someone described Richard's recently discovered bones as "slim and woman-like". There was also a recent novel written about this "fact" as well as a Magna in Japan.

That Christopher Columbus set sail on his first voyage across the Atlantic in 1492 is of such weight that other events orbit around it: there is so much corroborating evidence that no one can propose a different year without looking foolish (or using a completely different calendar). That Columbus took with him a talking parrot named Miguel has zero weight: There is no contemporaneous evidence that he owned any kind of bird before he became rich and famous and the first appearance of Miguel the talking parrot was in a cartoon from the 1970s. The belief that Columbus was the only person who thought that the world was round is nuanced and will require its own article (which you can read here: https://aethelmearcgazette.com/2024/01/14/ask-another-laurel-its-flat-like-a-pizza/)

But mostly bad information is more grounded than aliens and involves bad translations, misunderstandings, and a desire to only see the past from a single view point. There is also the inertia of the little white lie. It is easier to teach kids that the middle ages were divided up into three groups of people: peasants, knights, and priests. In reality, there was so much more nuance in one's position in society. Knighthood wasn't universally inherited across all of Europe, not everyone who studied for priesthood became a priest, and peasant is a generic word to describe a multitude of legal statuses of people not of nobility. But, it's easier to say peasant than to explain the difference between a freeman, a villien, bondsman, and a serf. Language changes over the centuries, and some people tend to use modern definitions in period texts without knowing or acknowledging that the meaning of a particular word has changed. A calculator was once a person whose job was to add up numbers: literally paid to do calculations. Now, a calculator is a mechanical, electronic or software based device to do those calculations. 'Nice' used to mean silly or foolish. 'Bully' used to mean sweetheart. 'Artificial" used to mean something artistic. 'Apology' used to mean a formal defense against an accusation, usually one of heresy. And so on, and on.

Misinterpretation of the original meaning of words is a constant source of bad history. As is the lack of understanding of how much money is worth. Take for example what most Americans are taught in grade school about the early colonies: "Indians sold Manhattan to the Dutch for $24 of beads." Or, to quote an old Broadway song, "Old Peter Minuit had nothing to lose when he bought the isle of Manhattan / For twenty-six dollars and a bottle of booze, and they threw in the Bronx and Staten / Pete thought he had the best of the bargain, but the poor red man just grinned / And he grunted 'ugh!' for he knew poor Pete was skinned." What actually happened was that Peter Minnewit purchased around 2000 acres of Manhattan island for the Dutch West India Company from the Lenape people. In exchange for leaving the area, the Lenape would receive 60 guilders of trade goods. The conversion of 60 guilders to 24 dollars was made in 1844 by a New York journalist. A guilder in 1626 was a gold coin massing around 2.5 grams. 60 guilders was then around 150 grams or around 1/3 of a pound of gold: About $11,000 is today's money. According to the International Institute of Social History's Historical Prices and Wages Dataset, "314 guilders in the year 1660 was equivalent to 1.1 yearly wages of an unskilled worker [living in Amsterdam]. This roughly corresponds to 29,927 USD today [2013]." There is no surviving record of what kind of trade goods were provided, but it could have included steel knives and axes, food, alcohol, wool blankets, possibly horses or donkeys. Without this information, the "$24 of beads" statement reeks of racism: "Them indians sure were stupid to sell Manhattan for beads." And the depictions of this trade done on stage and screen, over the decades, tended to hype up this stereotype. 

Finally, at least for this article, let us discuss repetition. Generally speaking, anytime you see the same sentence copied and pasted into multiple books, blogs and articles, with little to no citation or context you can be sure that it is wrong. I'm not talking about confirmable facts, I'm talking about vague statements that are presented to keep the reader from easily verifying the statement. It is one thing to not cite one's exact sources in a causal paper designed for quick and easy reading, but extraordinary claims require extraordinary proof. If you are going to be quoting someone, or providing extraordinary information, you should do more than "one 16th Century source says bla bla bla." We need to provide some bread crumbs to help future researchers. If I wrote a paper about Celtic warriors and I said that Julius Caesar wrote that once a Gualish warrior made his first kill he was allowed to get a tramp stamp, then it would be up to me to put down my exact source. Without providing any way for my readers to do further research, I might as well cite Book 12 of "Things I Pulled Out of My Posterior." 

In my years of research I have noticed that almost every topic I dig into returns some vague statement repeated over and over that drowns out any usable information as it floods search engines. They mostly follow the same format: a very specific fact, such as a date, followed by a vague factoid lacking in any detail that can be used to find out where it came from. I have seen it in researching ancient chemical warfare, with celtic warriors, with medieval omelets, with knight schools, with the spice trade, with cathedral construction, with the history of movable type. I have seen it in books and blog posts and magazine articles and YouTube videos and even in peer reviewed academic papers.

In the vague history of the Christmas tree, the following line can be found in both English and German in various references: "Now, the tree was moved into the guildhall. In 1579 we read in a chronicle from Bremen how a small tree decorated with “apples, nuts, dates, pretzels and paper flowers” was erected in the guild-house for the benefit of the children of the guild members." After much searching I tracked down the origin of this line. This comes from p107 of the 1978 book "Das Weihnachtsfest. Eine Kultur- und Sozialgeschichte der Weihnachtszeit " [Christmas: A cultural and social history of Christmastide]. Unfortunately, the book does not say where this information comes from or even which guild hall. Bremen had seven different guilds with large guild halls in the 16th Century. The fact that the same sentence is copied and pasted without any further information, or any citation, is a red flag that the information is false. 

In my research of table forks, I found that the following line shows up verbatim in books dating back to the late 19th Century, “Heylin in his “Cosmograph,” 1662, says: ‘The use of silver forks, which is by some of our spruce gallants taken up of late, came from China into Italy, and thence into England.’” I have recently found this exact sentence used in magazine and newspaper articles published within the last year. But, what is the complete context and where does it come from, exactly? This Heylin person, whoever he was, must have had strong evidence showing that forks come from China, right? Unfortunately not only is the statement wrong, but it is presented in a way to keep the reader from finding the original source. Fortunately, we live in the Age of the Internet and I can read books from anywhere from the comfort of my own home. 

First of all, it does not come from “Cosmograph”. It actually comes from Peter Heylyn's "Cosmographie in Foure Books", published in 1666. The line is from Heylyn's section describing the people of China (page 182): "They are much given unto their bellies, and eat thrice a day, but then not immoderately: drink their drink hot, and eat their meat with two sticks of Ivory, Ebony, or the like, not touching their meat with their hands at all, and therefore no great foulers of Linnen. The use of Silver Forks with use by some of our spruce Gallants taken up of late, came from hence into Italy, and from hence into England. Their Marriages they celebrate most...." The book contains no further mentions of table forks, only forks in reference to rivers, heraldry, and ancient artwork. So, by hiding the exact source, and the exact page of that source, many people hide the fact that their source provides no information as to what proof backs up the claim that chop sticks somehow turned into table forks via Italy. Or, far more likely, the writer is showing off that they are too lazy to do any actual research and couldn't be bothered to do more than CTRL+C and CTRL+V.

I have read literally a hundred books, blogs, and articles stating "no one in the middle ages ate with a table fork except for Piers Galveston who owned two for the eating of green ginger." Or pears, depending on the source. None of the books, blogs, or articles provide any context as to who Piers Galveston was and why, if he was the only person in medieval Europe to own a table fork, isn't he credited with being the inventor of the fork. Piers actually owned more than two forks. Not only do we have a record that Piers bought two gilded forks for eating green ginger (candied ginger in a sweet, sticky sauce) and gave one of them to his BFF Edward II, but that in 1312, when he was arrested for treason, his baggage was inventoried and found to contain “three silver forks, for eating pears (trois furchestes dargent pur mangier poires)”

In researching the history of pretzels, I kept seeing the following line, "There is a story that in 1652 a settler named Jochem Becker was arrested for using good flour to make pretzels to sell to the Indians at a time when his white neighbors were eating bran flour." This exact sentence without any context, copied and pasted over and over. After some research, I found the court records regarding Jochem and it is a perfect example of sloppy research and lazy writing. Jochem was a baker in 17th century Beverwyck, which is near modern day Albany, NY. He was in court in 1652. And 1653. And 1654. And 1655. But his appearances do not appear to have anything to do with pretzels. No. He was called into court multiple times as both a witness for allegations against other people and for himself being rude, insulting, violent, as well as a cheat: He owed numerous people money or goods, and there is even a record that he tried to take possession of someone else's house, i.e.: grand theft abode. What does Jochem have to do with pretzels? Well, he was a baker, and in the same court records we find: "Ordinary Session, Tuesday, March 4, 1653. A petition was read from the respective bakers in Beverwyck, requesting mitigation of the ordinance concerning the baking of white bread, pretzel and cookies to be sold to the Indians. Resolved to refer the petitioners to the ordinance."

The following year the magistrates of the court wrote to their superiors that "the petitioners find and have daily experienced that the bakers do not act in good faith in the matter of baking bread for the burghers, but bolt the flour from the meal and sell it greatly to their profit to the savages for the baking of sweet cake, whit bread, cookies and pretzels, so that the burghers must buy and get largely bran for their money, and even then the bread is frequently found to be short of weight...."

Again, a perfect example of lazy research. Jochem's name was mentioned in court records that were on the same page as a mention of pretzels, but Jochem was not mentioned in relation to pretzels. Although, I imagine that he was one of the bakers who did short change the locals. Jochem was listed in the court records about 40 times over the course of a decade for being a violent, drunken madman who, among other crimes, shot someone's dog in 1654. The two court mentions of pretzels were easy enough to read, there was no reason to mention Jochem at all, if any of these authors did a few minutes of research instead of parroting the same out of context and erroneous sentence. On an unrelated note, someone should make a movie of someone hunting down Jochem as revenge for killing his dog. We could call it "John Beverwyck." 

What can we do in regard to this epidemic of repeated misinformation? Well, in this age of blogs, we can take comfort in the thought that our works can reach a global audience if our publication gets picked up by a search engine. When we post our research, either on Wordpress, Blogspot, Academia, or whatever site we use to post our research projects, we should list the offending sentence so that other researchers might find our work while tracking down more information about that sentence. Once they find our work, we can include actual facts and citations. If anyone is searching for more information about Jochem Becker, they might find my blog post, which includes detailed information about Jochem, the two records relating to pretzels, and a link to the actual court records. 

It is up to us, the amateur researchers, to break the cycle of crap information. If we spend the time trying to find more information related to one of these vague statements, we should use our results and findings to help the next group of researchers. If we find a manuscript image, or a period source that dispels the copy/pasted falsehood then it is our obligation to provide what we find to anyone who is seeking knowledge. Not to be melodramatic, but if we are going to complain that it is next to impossible to find good information because everyone and their pet dog can post anything they want online then we should do our best to provide good information, facts, and citations to counteract the nonsense. Hording knowledge is one of the cardinal sins of a researcher, if we discover information to counteract the misinformation, we owe it to the world, as well as ourselves, to shine a light on the truth.






Saturday, December 28, 2024

The Princess and the Fork

This post was written as a Power Point presentation for a virtual A&S class I did in 2022. I will be posting this as it was presented. I have posted the presentation here.

Introduction:

• Good morning. I’m Caleb Reynolds, one of the Kingdom’s foremost experts on useless facts.
• One of my obsessions has been the history of the table fork. In my research for a paper for the CA, I looked through a couple hundred books in my research: over 90 books, on medieval eating habits, stated that no one in medieval Europe ate with table forks.
• Around half these books followed this up with one of two caveats.
• Either “Except for Piers Galveston, who owned two silver forks for green ginger.”
• Or the tale of the Byzantine princess who either married the Doge of Venice or the son of the Doge, either named Maria or Theodora, or left un-named, who ate with a golden fork and was punished by god and rotted away because of her decadence.
• A cautionary tale was told about the Byzantine wife of a Venetian Doge …The moral of it was that the good Christians of the west should beware of the decadent and sybaritic ways of the east, lest the Oronates flow into the Tiber. The Greek princess who came to Venice died a hideous death as a result of her self-indulgence. Distrusting the water supply of Venice, she had her servants collect rain water for her ablutions. Too fastidious to eat with her fingers, she carries her food to her mouth with a two-pronged golden fork. Disliking the stink of the lagoons, she filled her rooms with incense and perfumes. For such depravity and vanity she was a victim of the wrath of God, who smote her with a vile disease. Her body putrefied, her limbs withered, her bedchamber was permeated by such a stench that only one of her maids could bear it; and after a lingering illness of excruciating agony she passed away to the great relief of her friends.
• Was this true? Was there an actual Byzantine princess, in Venice, who ate with forks at a time where no one else did, who died a horrible death because of it? The story is attributed to Bishop Peter Damien, so is it true if a bishop wrote about it?
• I feel that this is a thousand year old urban legend. And like modern urban legends, it does have a grain of truth to it. While most details are blurry, enough of the core information always remains the same. Think about what you know about the urban legend of the car with the JATO:
• Regardless of what you heard or read about the story, it was always a Chevy Impala found half way up a cliff wall in Arizona. All of the other details change with the retelling.
• But, some one did strap two JATOs to a Chevy Impala, in Arizona, and crash the car when trying to film a commercial.

Princess

• So, let us take a look at the Princess and fork.
• We have to start with Peter Damien, Bishop of Ostia.
• He was born sometime between 995 and 1007 and died in 1072.
• So, were there any Byzantine princess in Venice during this time period?
• When we look at historical records we find two Byzantine princesses not only in Venice but directly connected to the then Doge.
• Maria Argyra was the granddaughter of the Byzantine emperor Romanos II, niece of the emperors Basil II and Constantine VIII, and sister to the Byzantine emperor Romanos III. Married to Giovanni Orseolo, the son of Doge Pietro Orseolo.
• Theodora Doukaina: daughter of Byzantine emperor Constantine X. Wife of Domenico Selvo, Doge of Venice.
• Both Maria and Theodora were princesses, they were delicate and could pee through a mattress, and both were related, by marriage, to a doge of Venice.
• So, we have some facts for our story.
• Of the decadence of the princess, we can find contemporaneous records that both Maria and Theodora acted in prissy ways that opened themselves to criticism from the people of Venice.
• Both refused to bath in canal water.
• Both bathed almost daily.
• Both spent a lot on silk and perfume.
• Both ate with golden forks.

Back to Peter Damien

• Peter Damien wrote about the Princess several times, starting in 1059 with "Of the Venetian Doge's wife, whose body, after her excessive delicacy, entirely rotted away."
"She scorned to wash with common water, so that her servants had to gather the dew of heaven for her bath. Nor would she take her food with her hand like other mortals, but her eunuchs cut it into small pieces which she then carried to her mouth with a golden instrument that had two prongs: her rooms, too, were always scented with the costliest perfumes.“
And in 1061: "Instead of eating with her fingers like other people, the princess cuts up her food into small pieces and eats them by means of little golden forks with two prongs.... God in his wisdom has provided man with natural forks - his fingers. Therefore it is an insult to Him to substitute artificial metallic forks for them when eating.” “Of the Venetian Doge’s wife, whose body, after her excessive delicacy, entirely rotted away.”
• Now, Bishop Peter might have started preaching against the princess prior to 1059, but the fact remains that Theodora was born in 1058, so Peter could not possibly have been referring to her.
• Also, Peter died in 1072. Theodora did not marry Domenico until 1075, so we can ignore Theodora, for now. Peter could not possibly be an eye-witness to anything Theodora might have done while in Venice.
• What about Maria?
• Peter was born sometime between 995 and 1007. Maria and Giovanni were married in Constantinople in 1004. Had a child who might have been named Basil, then came to Venice at the end of 1006 only to die in 1007 of a plague that wiped out ¼ of Venice. Maria, Giovanni, and their child died within days of each other and were laid to rest in the Orseolo crypts.
• Peter would have been, at most, ten or eleven when this happened.
• Peter was from a minor noble house, but it was a poor house and most likely the family would not have had anything to do with the high mucky-mucks of the city and most likely not have been in Constantinople in 1004 to witness the wedding or been at any of the court functions in Venice in 1007.
• So, why the hate?
• First of all, Bishop Peter was one of history’s biggest misogynists. Most of his surviving sermons were focused on his hatred of women.
“The sins of a single woman out weigh all of the sins of all of the men around the world.”

• He petitioned Pope Leo IX that any woman who “associated” with priests should, as punishment, become slaves of the church.
• Argued that Eve’s greatest sin was negotiating with God over how many children she would bear instead of how ever many Adam wanted.
• Woman hating aside, while Peter came from a poor and un-important house, he was fostered in a more influential one. One that sponsored his education and his early service in the church.
• While Peter had no first hand knowledge of Maria, it is most likely that he was influenced by the adults talking about Maria.

Reality

• There was some major criticism about the marriage of Maria and Giovani. The office of the Doge was not hereditary and there is plenty of surviving documentation that the people of Venice thought that Pietro was making the connection with Constantinople, and the Emperor's family and wealth, in order to set up his own dynasty. There was some political back lash against Pietro, as there was against Doge Domenico, 70 years later.
• It may, also, have been backlash due to the schism between the Roman Catholic and the Greek Orthodox churches: the Princess becoming a physical symbol of the more complicated divide between the two churches.
• There was also conflict between Constantinople and Venice involving trade. Venice wanted a bigger cut of the trade routes and Constantinople wanted full control.
• There is also the conflict between the Byzantine Emperor, in reality the Emperor of the Eastern Roman Empire, and Western Roman Empire which technically, no longer had an all powerful emperor. Byzantine emperors often issued decrees for all of Christendom.
• There was also a huge difference between upper class norms in Constantinople and in Venice. Constantinople had access to every luxury found on the silk road and a Princess would have expected to have the best of everything. Both Maria and Theodora were heavily criticized for their decadence.
• The exact same criticisms were made of Princess Theophano, who married the Holy Roman Emperor Otto II in 972, including the use of table forks (silver rather than golden). Her decadence scandalized the Francs and the Germans. I was unable to discover the cause of death of Theophano, she outlived her husband and served as regent to her son Otto III. She died in 991, the information I have said that she died of "illness" that began in 988.

Finally

• So, we have three Byzantine princesses, two in Venice and one in what would be modern day Germany who ate with table forks and who were “punished by god” for doing so. But were they the only ones to use a fork?
• No. The fact that every contemporaneous mention of their eating habits use the word “fork” (furca in Latin) means that the people who wrote about it, knew what forks were. They weren’t unknown objects, they were just seen by some as unnecessary items of luxury.
Finally
• A traveler, Jacques Lesaige, speaks thus of it, not without astonishment, in describing a feast given by the Doge [Pietro]: ‘These lords, when they desire to eat, take the food with a silver fork.’
• The writer Sabba da Castiglione mentions the use of forks a la Vénitienne to avoid seizing the food with the fingers.
• Clearly, the use of table forks was well known in Venice and that our princesses were just the target of criticism rather than eating any differently than their peers.




Sunday, June 28, 2020

A Brief History of Piers Galveston

Who Was Piers Galveston?


The table fork was unknown in the Middle Ages, except for those belonging to Piers Galveston, who owned three for eating candied pears. Some version of this sentence appears in literally hundreds of books, articles, and blog posts relating to eating utensils. Not only is it not true, but it is such an unusual statement. If only Piers Galveston owned table forks, in Medieval Europe, wouldn’t that make him the inventor of the table fork? Or, at least, the patron of the actual inventor? Who was he and why has he been relegated to, perhaps, the most famous person to be found in a footnote?

This paper is a brief history of the one time Earl of Cornwall; it is not a complete study and my information comes from many sources. I am forgoing the use of footnotes to make this an easier read.

We could look up his entry in Wikipedia and find out the date of his birth and death, where he grew up and other such mundane trivia. But I wish to briefly present the person that was Piers, not simply names and dates. We know that he was born in the Duchy of Gascony, near Bearn, which was, at that time, ruled by the English Crown. His family came from the village of Gavaston and many contemporaneous documents refer to him as Pieres de Gavaston. His father, Arnaud de Gavaston, was a knight in service to Edward I and served in various campaigns in Wales, France, and Scotland. His son, Piers, most likely served under his father’s command on some of these campaigns. Sometime around the year 1300, Piers was noticed by King Edward I, for his skill of arms, and was made a member of Prince Edward’s household.

In order to talk about Piers, we need to speak about the Prince of Wales, Edward Caernarfon. Fourth son and heir to Edward I of England (Longshanks) and born in 1284 in Caernarfon castle in Wales. Young Edward, who I will refer to as just Edward and his father as Longshanks, grew up tall and handsome as his father, but without his father’s ambition, will or charisma. Instead of focusing on learning how to fight, lead an army, or govern a realm, Edward was more interested in ditch digging, rowing boats, and thatching roofs. The chronicler Ranulph Higden wrote that Edward, instead of consorting with knights and nobles, preferred the company of “jesters, singers, actors, carriage drivers, diggers, oarsmen and sailors.”  The author of The Life of Edward II wrote, “If only he had given to arms the attention that he expended on rustic pursuits he would have raised England on high.”

However dotting a father Longshanks was to his older children, he was less than a father to Edward and more of a monster. It might be because Longshanks saw the deaths of most of his children. Or his hatred towards the Scots, and the Welsh, and the Irish, and the French, and all who dared oppose him in any fashion. Had Longshanks been a better father, and treated Edward in the same fashion as he treated his older siblings, Edward might have grown up to be a more self confident and self sufficient person. But Longshanks viewed Edward’s inability to be a perfect copy of himself as a personal insult. Instead of being a better father, Longshanks introduced Piers Galveston to Edwards household. Piers was a couple of years older than Edward, but was a famous jouster and had won renown on the battle field. I can imagine Longshanks ordering Edward to “be more like this squire.”

Unfortunately, Piers was lazy, egotistical, greedy, rude, insulting, and knew a golden goose when he saw one. Household accounts list Piers as Edward’s companion and not his squire. Piers not only was paid to be Edward’s friend (somewhere around £70 a year, or about $60,000 to $120,000 in today’s money), but ate at the Prince’s table and was given appropriate clothes, by the household, so that he would not “diminish the look of the household and the Prince’s person.” Not bad for the son of a poor knight.

This was not enough for Piers. He asked for, or demanded, lands and titles, the true way to support one’s self. Longshanks was having none of that and rebuked his son multiple times for such unearned requests. In 1305 Longshanks ordered a reduction of Edward’s household, most specifically, dismissed both Piers and Gilbert de Clare, one of Edward’s cousins. Edward wrote to his sister, Elizabeth, asking her to ask their step mother, Queen Margerite, to intercede with the King. “If we had those two, along with the others whom we have, we would be greatly relieved of the anguish which we have endured and from which we continue to suffer from one day to the next.”

Two months after Longshanks had captured William Wallace, and had him executed, he allowed Piers and Gilbert to be reinstated in Edward’s household. In May 1306 Longshanks knighted 267 men in Westminster, including Edward and Piers, at what was known as the Feast of the Swans. The king purchased eighty rolls of scarlet and other colored cloth, 2500 yards of linen and 5000 yards of canvas for new clothing for the new knights, and Edward gifted Piers with a black warhorse with three white feet, valued at £60. However, by the beginning of 1307, Piers was out again. First by going AWOL while on campaign in Scotland with Longshanks in order to attend tournaments in France, and secondly by Edward’s foolish demands for his BFF.

“You bastard son of a bitch! You want to give lands away? You, who never  gained any? As the Lord lives, were it not for fear of breaking up the Kingdom, you should never enjoy your inheritance!” This was recorded by Walter of Guisborough as Longshanks’s response to Edwards first demand that Piers be raised to the rank of Count and then the second demand that he be raised to the rank of Earl and given the vacant earldom of Cornwall. Recorded gossip tells us that Piers would not stop asking Edward for land and Edward finally approached the King. The end result was that Longshanks exiled Piers to the continent, there to “await his recall.” Piers was given a annual salary of 100 marks (almost £67) and was told to amuse himself on the tournament circuit (of which he did well). Edward accompanied Piers to Dover, and showered him with money and gifts: the vast sum of £260, five horses, sixteen tapestries in diverse colors, two quilted tunics, and two jousting outfits, one of green velvet decorated with pearls and gold, and silver piping, and the other of green sindon.

Longshanks died a few months later, in July, and the now King Edward wasted no time in recalling his friend, granting him the earldom of Cornwall, and setting him up with the hand of Margaret de Clare, the Countess of Gloucester. Edward did this to “strengthen Piers and surround him with friends”. This also made him very wealthy; the income from Cornwall was valued at around £4000 a year. Defiantly a rags to riches story. Pier’s social climbing was not very popular with the other peers of England: the earldom was traditionally reserved for members of the Royal family, and the thought of rubbing elbows with a lower-class, foreign knight was insulting. And speaking of insulting, Piers was. All of the time. While the peers did not like Piers, they had good reason to hate him. Piers would openly insult and mock the peers of the Realm any chance he could.

The Life of Edward II tells us, “The earls and barons he despised, and gave them insulting nicknames” He called Guy Beauchamp, Earl of Warwick, “the black hound of Arden”. Henry de Lacy, Earl of Lincoln, was called  “boele-crevee”, or burst-belly, which might be a fat joke. Edward’s cousin Thomas, Earl of Lancaster, was called “the Churl” and “the Fiddler”. Ralph de Monthermer, Earl of Gloucester and Edward’s brother-in-law, was called “whoreson”. And the list goes on and on.

Normally, when one is insulted, at this level of society, one would issue a challenge to a duel. However, Piers was considered one of his generation’s best jousters and no one wanted to lose a duel and “prove” the insult. That would be like me challenging Mike Tyson to a duel: you know that he will choose boxing as the method of the duel and then beat the stuffing out of me. The nobility would have to take the insults and bide their time. To add further insult, Edward left England, in January of 1308, for two weeks and left Piers in charge as Regent. Edward had traveled to France to get married, and contemporary accounts say that Piers was uncomfortable and out of his depth, but that he did nothing worse than making the earls who remained in England kneel to him as regent.

On February 25th, 1308, Edward and his new bride, Isabella of France, held their coronation as King and Queen of England. To organize the celebration, Edward hired the best, the most renown party planner in all of Europe...... No, he gave Piers a tonne of money and told him to take care of it.

A Royal Coronation was a big thing, not just for the King, but the Kingdom. Everything was staged so that the King was shown as not only the legal and blessed person to wear the crown, but was seen to be visibly supported by the peers of the realm. There was a role for each of the highest members of the peerage. Preceding the King and Queen were earls, “especially who by kingship are nearly related to the King”. The Earl of Hereford and Essex carried the King’s scepter. The King’s brother-in-law, the Earl of Lancaster, carried the royal sword, Curtana. The Earl of Lincoln carried the royal staff. Prince Henry, Edward’s younger brother, carried the King’s rod. And, wearing royal purple and pearls, Piers Galveston, the newly made Earl of Cornwall, carried the crown of Edward the Confessor in his “filthy hands” according to the Saint Paul’s Annalist. In addition, Piers wrote himself into other parts of the coronation: He attached one of Edward’s spurs, he unfolded the golden mantel, he retrieved Curtana from the altar, an act that should have been done by “who is the greatest of those present” and he held onto the sword during the outward procession, which he led. In a society that depended on a strict hierarchy, Piers managed to anger almost everyone. The ones he didn’t tick off during the coronation, he managed to do so during the coronation feast.

Starting off, the wall behind the royal table was covered by tapestries emblazoned with the arms of Edward and Piers, which had been commissioned at a cost of £5 from London upholsterers, John Engine and John le Tapyter; somewhere around $5000 in today’s money. There are no reports that the Queen’s arms were present in the hall. At high table, Piers put himself next to the King, still wearing royal purple and pearls, but augmented with the best of the jewelry from the Queen’s coronation and wedding presents. The Saint Paul’s Annalist described him as “so decked out that he more resembled the god Mars than an ordinary mortal”.

Edward spoke almost exclusively with Piers during the feast, something that really ticked off the visiting peerage and Isabella’s kin. Granted, the Queen was only 12 at that time, but Edward was a Plantagenet King and should have shown better courtesy towards his wife and guests. It was as if Edward wanted to anger the visiting French, or he just didn’t care. We cannot support the claim that Edward didn’t speak French and therefore could not speak directly to his wife: the language of the English court was French, not English. The very least Edward could have done was to engage in conversation with his new kin by marriage. Perhaps point out, to his bride, who the movers and shakers of their court were.

The feast that Piers organized cost more than £2800, up to $3 million in today’s money, based on entertainment and labor costs. And I think that Piers kept most of the cash. The food wasn’t served until after dark, there weren’t enough servers, and the food was either burned or under cooked. It is apparent that Piers had as much tact and leadership with the cooks and servers that he had with the peers of the realm: the cooks and servers hated him and most likely did their worst in order to embarrass the King’s favorite.

Within days of the coronation, Parliament met with one goal in mind: Piers’s behavior and antics at the coronation was a national embarrassment and he would have to go. By March, civil war loomed. The bridges across the Thames were broken and the King fortified himself at Windsor. When Parliament met in April, a large group of magnates, led by the Earl of Lincoln, demanded that Piers be exiled from the Kingdom and stripped of all lands and titles, writing that “He disinherits the Crown and....puts discord between the King and his people.” Archbishop Winchelsea threatened to excommunicate Piers unless he left England by the end of June. In this conflict, Edward compromised. He agreed to exile his BFF, but, instead of banishing him completely, he appointed Piers as lieutenant of Ireland and granted him some £4000 of annual revenue from the King’s own lands in Aquitaine.

In April 1309, Edward negotiated with Parliament to get Piers back. The King agreed to upholding Magna Carta and the Forest Charter of 1217 as well as a half-dozen statutes intended on reducing the Crown’s power. But Edward got what he wanted; Piers was allowed to return to England, where he apparently learned nothing during his exile and continued his insulting and grating ways. He managed to cause a big to-do when he removed one of the Earl of Lancaster’s retainers from a royal office and replace him with one of his own. In 1311, the Lords Ordainer, a commission of 21 of the realm’s highest nobles and bishops, set up in 1310 to oversee the Crown, presented the King with a list of 41 new ordinances, including restrictions on the King’s ability to go to war, to tax or borrow money, or even to leave England without approval. But it was ordinance number 20 that was the worse for Edward: Piers Galveston was declared a traitor and an open enemy of the King and was to be exiled “for all time and without hope of return” from all lands subject to the King of England.

Edward had no choice but to comply and Piers was exiled for the third time in November 1311. But there is little to no evidence that he actually left England since he was back by the King’s side by Christmas. With his friend by his side, Edward declared the Ordinances null and void as he was forced to agree to them under duress. Edward restored Piers’s titles and lands and sent the newly restored Earl to Scarborough castle.

In March, 1312 the Archbishop of Canterbury officially excommunicated Piers and the Earls of Lancaster, Pembroke, Hereford, Arundel, and Warwick gathered their knights and rode off to Scarborough to arrest Piers. Forewarned, Piers and Edward escaped to Newcastle. In hot pursuit, Lancaster chased them to Tynemouth Priory, where Edward and Piers split up. Edward fled North to York and Piers tried to sneak back to Scarborough. He was not successful and, on May 19th, was captured by the Earls of Pembroke and Surrey. Piers negotiated terms of his surrender: Parliament would try him and the two Earls would protect him until his trial. The Earl of Pembroke took ownership of Piers and they rode to Wallingford, where Piers would be held until his trial.

In June, for some reason, Pembroke left Piers unguarded. He would later claim that this had been a mistake and that he had intended no harm. The day after Pembroke left, Guy Beauchamp, Earl of Warwick, showed up with a “strong force” and entered the chambers Piers was staying in. “I think you know me; I am the Black Dog of Arden. Get up traitor!” Piers was led, hands roped to the back of a horse, to Warwick Castle, where he was sentenced to death and then put on trial by the Earls of Warwick, Lancaster, Hereford, and Arundel. Piers was not allowed to speak in his defense and was not allowed to summon anyone to do so, either. On June 19th, he was dragged to Blacklow Hill and beheaded by two Welsh soldiers, who left his body where it lay. The author of The Life of Edward II wrote that the body was found by four shoemakers, who summoned a friar. The friar was unable to bury the body, since Piers had died while excommunicated, but “carried away the head in his hood and brought it to the King.”

And thus ended the life of Piers Galveston. But, what about the forks? The man is most well known for owning forks. Well, this was due to an inventory of his possessions that he left behind at Newcastle. The clerk did notate that among the effects were “trois furchestes dargent pur mangier poire” (three silver forks, for eating pears). Candied pears, at that: an expensive treat. Also among his lost possessions were:

“A buckle of gold with two emeralds, two rubies, two sapphires, and eleven pearls”
“A golden piece of jewelry with nine emeralds and nine garnets”
“Another belt of lion skin, decorated in gold with a cameo, worth £166”
“One hundred silver shields, each marked with an eagle”
“A fur-backed altar frontal of green cloth, decorated with gold birds and fishes”
“A ruby worth £1000”

Piers was around 30 at the time of his death. Greedy, yes, insulting, also yes, but cruel? Mean spirited, yes, but he didn’t go around murdering people. At least not English people. He was a handsome, athletic, clever, arrogant, flamboyant peacock who had to be at the center of attention. He was a good fighter: he was considered the “King of the Joust”, someone who could unhorse almost anyone, when he was 16 or 17. It is debatable if he was a good commander: his campaigns in Ireland and Scotland were less than spectacular. How insulting do you have to be to warrant the death sentence?

I think that his insults were just the icing on the cake; they provided personal justification for his enemies, of which he made many, to extract revenge. It was his influence with King Edward that was the real issue. Not only did Edward give Piers pretty much everything he demanded, including gifts and lands intended for others, but Edward  would only take advice from Piers; and Piers didn’t seem to have good judgement. Both Piers and Edward lacked the ability to plan ahead or think of the consequences of their actions. They lived in the moment. When they wanted something, they wanted it right then and there and damn the consequences or the repercussions. Edward was the King of England, very few could tell him no, and Piers was the King’s favorite; only the King could punish him. I was only able to find one surviving letter from Piers Galveston (To John Langton, bishop of Chichester and chancellor of England) and none are on record from Edward to Piers. With only the words of others, we cannot truly know the relationship the two men had: did Piers keep demanding gifts from Edward to remain his friend, or did Edward offer gifts to keep Piers happy. Or did the two play a game to stick it to the “fuddy-duddies”. In any case, Piers managed to amass an awesome amount of wealth simply by being the King’s friend.

Perhaps if Piers offered better advice, or pushed Edward to think of England first and personal pleasures second, the Peers of the Realm wouldn’t have had to hunt him down and execute him. LBJ was a real bastard to work for, but at least he got things done in Congress and in the White House. The biggest failing of Piers was how he upset the strict hierarchy of English society and made a mockery of the system of fair government. If Piers had inspired Edward to run the Kingdom better, if he had delivered on his military goals, if there had been tangible results of campaigns in Ireland, Wales, Scotland, and France, perhaps the peers of the realm would have put up with the insults and bad behavior. But Piers managed to produce nothing other than chaos and managed to acquire so much unearned wealth, at the expense of others, and help Edward lurch from one self-inflicted crisis after another, that the Peers of England used every method at their disposal to dispose of him: first through legal action and then less than legal action.

The Barons knew that Edward was a bad king because he only accepted advice from a terrible person: if only they could remove that terrible person, Edward would have to turn to more competent people. Unfortunately, they did not expect that Longshanks’s iron will would be inherited by his youngest son and would rear its ugly head when it came to Piers. Unfortunately, Edward’s inability to distinguish between good and bad friends did not end with the death of Piers Galveston: he fell into the same co-dependent relationship with Hugh Despenser the Younger; a man with the same greed and lack of empathy as Piers, but with the ability to actually plan and organize. Spoiler: he also was executed by the Peers of the Realm.

But, with all of what I have written, why is Piers known only for table forks? There is a significant amount of information about him: this paper is just a fraction of what has been written about his life in recent years. Why has he been relegated to a footnote in most history books? I believe that the Victorians tried to write him out of the history books. The relationship between Edward and Piers was not considered “kingly” or “moral” or “natural” in their opinion. A good deal of the Victorian history books boil down Piers Galveston as an effeminate sorcerer who cast a spell on young Edward to inflame what Oliver Wilde called, “the love that dare not speak its name” several centuries later.

However much past generations tried to ignore or cover up any hint of a homosexual relationship, if it existed, we have to acknowledge it. Not as a source of shame or sin, but as a description of two men who, while only knowing each other for a dozen or so years, were inseparable and willing to burn everything to the ground to be with one another. Despite what some people might think or say, homosexuality was not considered a cardinal sin through out the early middle ages. There were same sex marriages, often called spiritual brotherhoods, that were sanctified with the same prayers and rituals as those between men and women. While not encouraged, homosexuality was certainly tolerated, particularly among the peerage, as long as the men married women and sired “an heir and a spare” and did their jobs competently, whether for the government, guildhall, manor, or battle field. It is interesting to note that sex between men who were married to women was not considered adultery: I find that strange. However, in 1306 Andronikos II, the Byzantine Emperor, declared that sex between men would henceforth be a sin in the same category as incest and witchcraft and he wanted ban same sex marriages.

The same month that Longshanks banished Piers and Gilbert from Edward’s household, Pope Clement V made it his top priority to get young Edward married. Modern historians make the argument that Longshanks was a homophobe and got rid of Piers and Gilbert to keep his son from doing anything the King did not like. Edward Longshanks hated so many people, I am not surprised that he might have hated anyone who had the appearance of being gay, even his own son. Most of the references to Edward’s and Piers relationship were written not only after the death of Piers, but after Edward had fallen out of grace, himself. In the 1320s one anonymous chronicler wrote that when Edward first saw Piers he, “...fell so much in love that entered upon an enduring compact with him and chose and determined to knit an indissoluble bond of affection with him.” Chroniclers in the 16th century emphasized how Edward and Piers often shared a bed and kissed one another when they met after long absences. Bed sharing was common and a sign of trust and the French still kiss one another’s cheeks in friendship.

The Life of Edward II, written around 1326, the year before Edward’s  execution, tells us, “Jonathan cherished David, Achilles loved Patroclus. But we do not read they were immoderate. Our King, however, was incapable of moderate favor, and on account of Piers was said to forget himself, and so Piers was accounted a sorcerer.” The Flores Historiarum, complied in 1325, describes Edward as “overcome with his own wickedness and desire for sinful, forbidden sex.” Again, written at a time when Edward was deeply unpopular for failed military campaigns, inadequately dealing with the massive flooding which set off a five year long famine, loss of tax revenue, loss of territories in France, et cetera.

We don’t know the exact truth of the relationship between Edward and Piers, and we certainly don’t know what went on in the King’s bedchamber. Charges of sin and sodomy were certainly used against Edward and the hated Hugh Despenser the Younger towards the end of Edward’s reign and life. Queen Isabella’s supporters certainly used it as one item in the list of justification of her civil war against her husband. The Tudors and Victorians certainly ran with the idea. It was one of the central themes of Christopher Marlow’s play, Edward II. A good deal of the myths of both Piers and Edward’s relationship date to the late 16th century, including the one about the red hot poker. Charges of homosexuality have been used to ruin people’s reputations for centuries. The claim, whether true or not, has often been used a cudgel to destroy lives and livelihoods. The Knights Templar were dissolved around this time and the order’s officers tortured and put on trial for, among other things, homosexuality, by the same Pope Clement who arraigned the marriage of Edward and Isabella. Then, as well as now, if you want to ruin the character of someone, call them a queer.  Some things never change no matter how much they should.

Personally, I think that Edward truly loved Piers with all of his heart. And I think that Piers loved only himself. Piers had plenty of opportunities to put the King and Kingdom ahead of his own greed and ambition, but he never did anything to maintain peace in the realm. It is irreverent if they had an erotic or platonic relationship. There does not appear to be any mention of homosexuality during Piers’s lifetime. It wasn’t written down anywhere that has survived and it wasn’t mentioned during Piers’s “trial”. It wasn’t even mentioned in records accounting Piers’s first exile. The rush to get Edward married could just be Longshanks making sure that the Plantagenet line would continue: he was nearing 70 and had one surviving son. And Piers was probably enough of a jerk that Longshanks wanted him as far away as possible.

Victorian historians claim that Edward had to have been gay because he would not bed Isabella on their wedding night or on their coronation night. Which brings up an interesting question about these Victorian historians:  what the hell? They thought that Edward having sex with a man was bad but having sex with a twelve year old girl was okay? What the hell? Many of the same historians use this same argument to “prove” that Richard II was gay, as well, because he would not have sex with Isabella of Valois, his seven year old bride. That’s not being gay, that’s being a decent and moral human being. In any case, Edward waited until Isabella was 16 before getting her pregnant (during Lent, no less). They had four children, and Edward had an illegitimate son with an unknown woman. Piers and Margaret had one child that survived (there is questionable evidence that a second daughter was born around 1310) and he also sired an illegitimate child with an unknown woman (probably not the same woman). Edward certainly fulfilled his duty of an “heir and a spare”.

It doesn’t matter if Edward and Piers were gay, straight, or bi, That really does not define who they were or justify their actions. Later historians and authors use this as a reason why they did bad things without examining actual recorded facts. The apparent gay charges against Edward and Piers were written years, even decades, after the death of the Earl of Cornwall. Some historians claim that Hugh Despenser the Younger was castrated, at his execution, because of sodomy (Christopher Marlow wrote it in his play). Except he wasn’t. Sodomy was considered a sin, in the 1320’s, but not one punishable by mutilation. And if it was, why wasn’t Piers castrated? He was only beheaded. Hugh was castrated because that was part of the horrible execution of Drawing and Quartering, the fate of a “robber, traitor, and a tyrant.” Piers was executed for his control over Edward’s patronage and access, for draining the royal treasury, for filling official offices with his own men, for creating a diplomatic nightmare with his coronation planning, and for being a low-born foreigner who insulted anyone and everyone he could; not because anyone disapproved of whose bed he was in. The historical gay-bashing was just used to avoid admitting that peers and anointed kings are just as human, and just as fallible. as everyone else.

As I have said, if Edward was a more competent king, and if Piers was a better advisor, this issue would barely make a footnote. Piers was like an out of work friend, sleeping on your couch, who insists that both of you go out drinking, every night, until 2am. And that you pay. He might be your best friend, but he’s probably not the best person to help you make important decisions. Eventually, your other friends, as well as your family and co-workers, are going to have an intervention. And in 1312, the highest peers of England held an intervention for Edward I and removed one of the most colorful and flamboyant characters of his time, for the good of the Crown and of England.



BIBLIOGRAPHY:

Chambers’s Journal of Popular Literature, Science and Arts, Volume 47. W & R Chambers, 1870.

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Hamilton, J. S. Piers Gaveston, Earl of Cornwall, 1307-1312: Politics and Patronage in the Reign of Edward II. Wayne State University Press, Jan 1, 1988

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Tuesday, March 13, 2018

Vikings in Canada

Notes on my trip to the ROM


Sunday I took a trip, with friends, up to the wild, winter, wasteland that is Canada to the Royal Ontario Museum to visit their Viking exhibition. It's running, at the ROM, only until April 2nd. I highly recommend that if you can get to Toronto, go see this exhibition.

We took a lovely trip via the Go Train to Union station.

They don't make building like this, anymore. This isn't the museum, this is the train station in Toronto. We had a nice lunch and then we headed out to the ROM, stopped only by an unexpected St. Patrick's Day parade. Complete with DeLoreans.

And a short cut through the University of Toronto.


Finally, we made it to the ROM and walked down the "Stairs of Wonder" to see the Vikings.


Silver pedants, about 1 inch in size. My only complaints with the exhibit was 1) it was crowded (but I didn't shove anyone out of my way) and 2) very little information was listed for each item. Most of the items on display (95%) were original. The copies were plainly labeled as modern. They had two boats (copies) on display; neither of which I took a picture of. One was a 4 man row boat and the other was a 32 foot masted boat. Both was very nicely made.


Belt. The leather is modern, but the fittings are original. I am impressed with the construction: the ring (center of the image) connects the length of the belt with a shorter section of leather that is the tongue of the belt. What a great idea. If you rip apart the tongue, you just need to replace a short bit of leather.The buckle is on the far right-hand side: I didn't take a clear picture of the buckle.


Drinking horn. The silver is original, the horn is modern.


A ceramic pot. I might use the pattern as a border for a scroll.


Silver broach pins, about 3 inches long. Look at the detail work on them. I am impressed not only by the work, but that these have managed to survive 1000 years without breaking or being melted down.



Look! Forks! Now, these are not table forks, they are cooking forks, or "flesh hooks". And they are designed with the right-angle bend. They aren't like a carving fork, which is used with the hand right-above, or at a slight angle above the thing you wish to carve. And they aren't designed to stab say a port loin cooking in a pot like a kitchen fork. They were attached to long handles, to keep one's hands away from the fire, and they were at a right-angle so that the cook could reach under meat and lift it up like a hand. The smallest one (above) is about two inches long; my guess would be for small game or birds.

This will be part 1 as I have a lot more pictures to go through. Including diosaurs.

Friday, September 4, 2015

Some brief notes about table forks


The following is an extract from a paper that I wrote a few years ago: The Humble Table Fork: It’s Life and History in Europe, which is based on a research paper I wrote for the 2005 Ice Dragon Pentathalon (The Tines They Are A’Changing: A Brief History of the Fork in Western Europe). I was in the process of getting it published in the Compleat Anachronist and kind of put it aside mid-way through its fourth re-write. A friend suggested posting a section might help me re-gain my enthusiasm for forks. I have already posted a section from this document, in this blog. 

The following is from the 6/23/2010 revision, pages 36 to 41.


On Top Of Old Spaghetti:


The difference that allowed forks to spread in Italy before the rest of Europe was pasta, or more exact; long pasta noodles. Try to eat a plate of hot, buttery linguine with your bare hands. It can be done, but not easily or cleanly. I would guess that the fork was pressed into service to eat noodles, rather than being "invented" to fit the job. We have already seen that forks have been around for a long time, it would be easy for us to imagine some unknown chef trying different methods of eating vermicelli before hitting upon the fork.

While pasta-like dough has been around since the ancient Greeks, [244] macaroni [245] dates back to at least the year 1000. In that year the first documented recipe for macaroni was written. De arte Coquinaria per vermicelli e macaroni siciliani or The Art of Cooking Sicilian Macaroni and Vermicelli written by Martino Corno, chef to the powerful Patriarch of Aquileia. [246] I will assume that pasta dough that was rolled into balls or folded around a filling (such as ravioli) was easy enough to eat with a spoon, the point of a knife or with one’s fingers. But the long, thin noodles of vermicelli would require a special tool. "The slippery strings of spaghettini either burned or slipped elusively through the diner’s fingers. Hence the ingenious fork, with allowed one both to spear and to twirl." [247]

Weird Pasta Fact #1: it may have led directly to the popularity of the fork. According to The Medieval Kitchen, the fork was in use from the 14th Century in taverns and manors alike, for eating pasta. Eating food with the fingers and a knife had been common practice, but eating pasta this way is difficult. Initially, a pointed stick was used to eat hot pasta, but the fork was eminently more practical. [248]
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That is because the fork was not yet used for this purpose - except in Italy, where it was in use from the late 14th century, even in tavern, for eating pasta. A tale by Franco Sacchetti depicts two people sharing the same plattern of steaming-hot macaroni, one wolfing it down and the other remaining hungry (Tables florentines, p21). Could not the spread of the fork in Italy be connected with the consumption of pasta, which was already typical of that land? What other tool, apart from chopsticks, could be better for eating noodles? And the author of one of our recipe collections, which probably predates Sacchetti’s story, suggest eating lasagne with a pointed stick (lc and recipe 6), which amounts to a preliminary design for the fork. But we must also link the use of forks to the generally more highly evolved customs of urban Italian society, who were less frozen in terms of social hierarchy and therefore more willing to accept new practices. [249]

One of the earliest references linking forks to pasta appear in a cookbook compiled at the Angevin court in Naples and presented to King Robert of Anjou. [250] In this book we find a recipe for lasagna:

On Lasagna: for lasagna take fermented dough and roll into a hollow tortellini shape as tightly as you can. Then divide the dough into four quarters measured and shaped by the fingers. Afterward you have salted boiling water and into which you put the aforementioned lasagnas to cook. And when they have been thoroughly cooked you add grated cheese. If you so desire you can add quality powered spices and sprinkle these over the mixture. Then you make a serving of lasagna and this concoction and serve until the bowl is full. Then eat picking up the lasagna with a single-pronged wooden utensil (punteruolo). [251]

This punteruolo appears to be a proto-fork; a single-tined fork, if you will. I would imagine that using a punteruolo would be like using a skewer or a toothpick to move food: If the food were firm, like a piece of cheddar cheese or a cube of salami, one could easily spear the item and move it from dish to mouth. However, if the item were soft and limp, like brie or an oyster, or like a cooked lasagna noodle, it would not work very effectively. Still, Robert’s cookbook recommends the punteruolo despite it being inconvenient and awkward. It did not take long for the fork to replace the punteruolo. Where ever pasta was eaten, it appears, forks were used. [252]

Franco Sacchetti, in the middle of the Fourteenth-Century, wrote a book entitled Three Hundred Novellas: Story 124 of that book tells a tale of a Giovanni Cascio who sat at a table with Noddo d’Andrea, a glutton, able to swallow food "ancor che boglienti" (still hot). When "boglienti maccheroni" were served, "Noddo cominciò a raguazzare i maccheroni, avviluppa e caccia giù; n’aveva già mandato sei bocconi giù, che Giovanni aveva ancora il primo boccone sulla forchetta" (Noddo began forking the hot maccheroni, gulping them down. He had already swallowed six mouthfuls when Giovanni still had his first on his fork). [253]

It chanced upon one occasion that when Noddo was dining together with others, he was put to share a dish with a pleasant man named Giovanni Cascio. And when boiling hot macaroni was brought to table, this Giovanni, having several times heard tell of Noddo’s habits and finding himself put to share a dish with him, said within himself: "Truly, I am fortunate! I thought I was coming here to dine, and I shall have come only to behold Noddo devouring, and macaroni too, to make matters worse! Provide he doth not eat me, I shall do well."

Noddo began to stir the macaroni, to wrap it round his fork and hurry it down his throat, and he had already disposed of six mouthfuls whilst Giovanni still had his first upon his fork, not daring to put it in his mouth as it was smoking hot. And reflecting that the whole of this dish would disappear down the same road if he did not do something, he said within himself: "Of a certainty this man shall not devour all my share." So when Noddo took up one mouthful upon his fork, Giovanni took another and threw it on the ground to the dog, and when he had done this several times, Noddo cried: "Alas! what art thou doing?"

Said Giovanni, "Nay, what art thou doing? I will not have thee eating my share, I wish to give it to the dog."

Noddo laughed, and ate still more hurriedly, and Giovanni Cascio likewise more hurriedly flung the food to the dog. [254]

The gesture of twirling macaroni on a fork must have been familiar enough to his Fourteenth Century readers for Sacchetti simply to use the verb "avvilupparte" to evoke the image. [255] But pasta wasn’t the only dish that drove the fork to new heights: cuisine was changing throughout Europe. In the year 1000, the cuisine of most of Europe consisted of roasted meats and vegetables, meat pies, bread, stews and porridges. The kitchen of John of Guant, [256] Europe’s wealthiest man, served him, "meat pies and elaborate desserts of custard or spun sugar. Barbecued meat was still the staple serves at aristocratic tables, but the better chefs learned how to season the roasted or broiled meat with Oriental or Islamic spices. Pickled fish was also considered a delicacy." [257]

From Bread to Plate.


The various dishes were carried into the hall with great ceremony, a steward, with his rod of office, heading the procession. As we have already stated, the roasts were carried in on the spits, and these were often of silver. In the romance of Garin le Loherain, a quarrel is represented as taking place at dinner, when one of the guests, wanting a weapon, snatched a spit from the hands of an attendant. The fourteenth century Flemish brass of Robert Braunch, at St Margaret’s, Lynn, shews, at a feast given by Edward III. by the corporation of that town, the peacock being carried in with attendant minstrels, &c. The hour of dinner at this period was ten o’clock in the forenoon, and five for the afternoon meal. Each guest washed his hands before sitting down, and when he rose from the table. As forks were almost unknown, this was a very necessary operation. The guests were placed in couples, these eating the same food, and having one plate between them. Care was taken to place those together who were likely to be friendly. This was the origin of the phrase ‘ to eat in the same dish’ (manger dans la mime ecuelle), implying friendship. But plates do not appear to have been generally in use. Mr Wright observes that loaves, were cut into thick slices (called in French tranehoirs; English, trenchers, because they were to be carved upon), and in these the portions of meat were placed, the gravy passing into the bread. Sometimes this was eaten by the guest, but, if not, it went away with the leavings, which were destined for the poor. [258] In great houses, a platter (often of silver) was placed under the trencher, and so, after a time, the use of the latter was abandoned. [259]

The menu of England’s Henry IV’s coronation in 1399 included; braun en peuerarde (brawn in a sort of spiced wine pottage), viaund ryal (a soup of almond milk, wine, and spices), roasted boar’s head with tusks, large roasts (of some animal), syngnettys, capoun de haut grece (larded and fried capons), roasted pheasant, roasted heron, crustade lumbarde (a sort of savoury custard pie with marrow and dried fruit), roasted sturgeon, roasted pike, a subtlety, venison with frumenty, jelly, stuffed sucking pig (roasted), roasted peacocks, roasted cranes, roasted venison, roasted old rabbit, roasted bittern, gilded chickens (roasted), graunt tartez, (great tarts with game, birds, etc, marrow, spices and eggs), braun fryez. (brawn cooked in a sweet batter), leche lumbarde. (a paste of dates, wine, and spices, in slices), another subtlety, a white soup, preserved quinces, roasted egrets, roasted curlews, roasted partridge, roasted pigeons, roasted quails, roasted snipe, small birds (or meat pies depending on the translation of ‘brydys’), roasted young rabbits, meatballs, brawn cooked with almond milk, jellied eggs, fritters, cheesecakes, small tarts, roasted hedgehog, pottys of lylye, a third subtlety. [260] All foods that can be eaten with one’s fingers or with a knife or a spoon. The majority of the meal was roasted meat which could easily be sliced apart with a knife. It is worth noting that Henry didn’t ask for any vegetables. Henry’s son, Five, [261] had a similar menu for his coronation; mostly roasted meats that could be eaten with one’s fingers. [262]

Manorial servants often fed well. In the 13th century they ate two meals a day consisting of beef and ale, fish, in the form of herrings and cod, cheeses and rye or wheat bread. The basic diet of the peasants consisted of carbohydrates in the form of grain, mostly barley and oats, baked or brewed into bread or ale. They ate little protein, meat and eggs being in short supply. The wedding feast menu of Jean du Chesne in 1394 is fairly typical of an upper middle class meal:
Pottage: ground capon thickened with almond milk, pomegranates and red comfits.
Roast: kid, duckling and spring chicken all served on the same dish.
Entremets: crayfish set in jelly, loach fish and young rabbits and pigs.
Dessert: Frumenty (a kind of wheat porridge with eggs and milk) with venison.
Hippocras: (sweetened spiced wine) and wafers.
Boutehors: (The sally forth) spiced wine and spiced sweetmeats. [263]

Even between grand feasts, the cuisine didn’t change much. Richard II appears to have eaten mostly roast meat when at home:

Thys is þe porweaunse for the fest for þe kynge at home for his own table. Venesoun with furmynte in potage, borys hedes, grete flesshe, swan rostyd, capones rostyd of hy grece, pesson, pyke, and ii sotelltees. Potage called blunsorre, potage called gele, pyggys rostyd, crunes rostyd, fesaintes rostyd, herones rostyd, pekokys rostyd, breme, sartes, broken brawn, conyng rostyd, & i soteltee. Potage called bruet of almayne, new lombard, venesoun rostyd, egret rostyd, pekokys rostyd, perteryches rostyd, pegones rostyd, rabetes rostyd, qualys rostyd, larkes rostyd, a mete called payne pufe, perchys, resquyle, longe freturys, and ii sotelteys. [264]

Thirteenth and Fourteenth Century cuisine, particularly English cuisine, appear to be very similar to our modern barbecues: mostly meat that could be eaten with one’s fingers. The menus that I have listed rarely describe a dish; the majority of the items are roasted animals. The few dishes that require an explanation (brawn in a spiced wine pottage, custard pie with marrow and fruit, crayfish in jelly) are very straight forward descriptions and, to my mind, could be eaten with a spoon. When we compare this to what the French were serving in the Sixteenth-Century, it becomes very apparent that one’s fingers might not have sufficed. The famous Renaissance author, Francois Rabelais, wrote of a banquet he attended on the 20th of May, 1529. "The menu consisted of seventeen separate courses. Here is course number two, each dish served in fifteen separate platters while musicians played in the background: trout in pastry; stuffed hard-boiled eggs with sauce; fish entrails fried with orange juice, cinnamon and sugar; sturgeon with garlic (decorated with the Este arms in red sauce); sixty large fried river fish; white almond soup; pizza and little fried river fish. The seafood served included tuna, mullet, lamprey, stuffed crab, shrimp, squid, pike, caviar as well as a thousand oysters." [265]

But in order for the spoon, and knife and the fingers to do the job cleanly, with a modicum of decorum, foods had to be served either a) in bite-sized morsels, or b) in a liquid, mash or paste. Most prepared dishes were just that, either a) or b), dishes for the eating of which either the pointed knife or the spoon were respectively adequate. The whole development at this time of meat- and fish-pies (chopped meat or fish cooked and contained between pastry crusts; the late-medieval sandwich par excellence) can be attributed at least in part to an on going desire to find clean finger-foods. [266]

As cuisine evolved from simple roasts, fritters and pies to more complicated dishes served with sauces and gravies, forks were called into use more and more often. While the English were happy to see whole animals roasted and then served to their tables with side dishes of gravy and sauce, Spain, France and Italy were pioneering the prepared dish. Instead of carving a roast in front of the diners, chefs were pre-slicing the roasts and serving particular cuts already covered with the right amount of sauce.

Naturally, the advent of the fork meant that foods could more often be sauced before presentation, or could be presented in ways that were unusual in the middle Ages. The influence of the fork on the cuisine if Europe in generally underestimated, but it does seem crucial to understanding how cuisine ultimately shifts entirely after the late seventeenth century. [267]-By now [16th century] chefs and chroniclers were, like Scappi, writing down their banquet menus so that we have more details of what was served. Europe diversified into cuisines still identifiable today. In Italy, while table decorations and service became more elaborate, the food itself became simpler, lighter, and less heavily spiced than medieval ‘messes’. ... French cooking became more complex, with dozens of ingredients in each dish, larded meats, and an enthusiasm for sauces. Britain, Germany and other northern countries remained enamoured of their red meat, plain and lots of it. However, accounts start to praise the quality or rarity of food at feasts rather than only its quantity. [268]

Before the dynamic duo of knife and fork could take over European dinner tables, they first needed a solid bedrock for support. A bread trencher, no matter how stale, can not provide enough resistance to allow a diner to slice through a particularly tough cut of meat. The wide spread adoption of wood, ceramic or metal plates assisted the development of "modern" eating methods: Not only could these plates hold up to the stabbing and slicing of the fork and knife, but a meal, or a remove of a feast, could be delivered from the kitchen or sideboard straight to the diner, and then taken away to the kitchen either for the next course, for seconds or to be cleaned. "Wood, metal and eventually china plates replaces the bread trencher; glassware, particularly in Italy, made its sparkling appearance on the table; forks as well as knives started to be used, and intricately folded napkins decorated the table throughout the meal.' [269]

The addition of the fork reflects half of an important change that was coming to northern European tables from Italy in the late sixteenth century. The necessary other half was the replacement of the bread trencher by pewter, silver or glazed ceramic plates, whose firm and impermeable surface made it possible to serve more liquid sauces and to serve preparations most conveniently cut with knife and fork by individual diners. [270]

With the great houses switching from edible to non-edible eating surfaces, kitchens would no longer be spending so much time baking bread for the sole use as trenchers. Cooks would have more time to work on meals as well as their appearance on the plate. Bakers would have more time to bake pastries and cakes. Since used trenchers were thrown into pots to thicken soups, stews and porridges, new methods of thickening were developed; which, in turn, led to thickening sauces and gravies; which, in turn, led to new dishes that the medieval diner would never have thought possible.

The replacement of porous bread trenchers by ceramic plates made it possible to serve both more liquid mixtures and firmer ones requiring the use of knife and fork. Many compositions were suitable for serving in individual portions; the egg-size piece of meat or stuffed vegetable became a standard format. Garnishes of cockscombs, artichokes, and truffles surround larger pieces of meat, such as legs of mutton or roast chickens. Although pies of all sizes continued to be standard fare, their smaller relatives - turnovers, pastries, and little fried crusts - were experimented with and would be immensely popular through the eighteenth century. Well seasoned mixtures of meat, poultry, and fish, either used as farces or formed into meatballs, were very wildly used. [271]
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The bread consumption dropped during the period since 1390 because custom has changed: the court [of Poland] now ate from silver plate, majolica, or gilded pewter. The bread was still either used as sops or torn apart and eaten with the gravies that were served with the meal. On fast days, however, it was customary for the Polish court to eat from bread trenchers rather than from silver plate or fine majolica. [272]


[244] Many sources
[245] From the Sicilian word ‘maccaruni’ meaning "made into a dough by force"
[246] Whittington, Serventi, Barzini. et al.
[247] Rebora; Sonnenfeld, px
[248] Adler-France, Medieval Pasta.
[249] Redon; Sabban; Serventi, p13
[250] Reigned from 1309 to 1343
[251] Rebora; Sonnenfeld, p14
[252] Rebora; Sonnenfeld, p16
[253] Rebora; Sonnenfeld, p16 & Frugoni; McCuaig, p121
[254] Sacchetti, p104
[255] Rebora; Sonnenfeld, p16
[256] 1334-1399
[257] Cantor, p72
[258] Martial de Paris, writing of the episcopal tables of that time (fifteenth century), says : ‘Alas ! what have the poor! They have only the tranchoirs of bread which remain on the table’ Footnote from quoted text.
[259] Chambers; Chambers, p360
[260] Cosman, p20
[261] Actually crowned Henry V
[262] Myers; Douglas, p1160. The documented menu mentions that many of the roasts were also gilded with eggs, saffron or other food dyes.
[263 Medieval Gallery Text
[264] Hieatt; Butler: Curye on Inglysch, p39. Modern translation by "Garay": This is the menu for the feast for the king at home for his own table. Venison with a dish of boiled wheat, a stewed dish, boars’ heads, boiled meat, roasted swan, roasted fat capons, peas, pike, and two subtleties. White pudding, jellied meat or fish, roast pork, roasted cranes, roasted pheasants, roasted herons, roasted peacocks, fish, tarts, meat served in pieces, roasted rabbit, and one subtlety. German broth, spiced pudding of pork, dried fruits and eggs in a sauce of almond milk or wine, roasted venison, roasted small heron, roasted peacocks, roasted perch, roasted pigeons, roasted rabbits, roasted quails, roasted larks, meat in puff pastry, perch, a rice dish, fritters, and two subtleties.
[265] Bowen, p151
[266] Scully, p28
[267] Albala, p7-8
[268] Fletcher, p135
[269] Fletcher, p134
[270] Ketcham-Wheaton, p54
[271] Ketcham-Wheaton, p11117
[272] Dembinska, Weaver, Thomas, p61



Adler-France, Chris (Katja Davidova Orlova Khazarina of Robakovna). Medieval Pasta: History, Preparation, and Recipes. http://www.katjaorlova.com/PastaClass.html.

Albala, Ken. Cooking in Europe, 1250-1650. Published by Greenwood Publishing Group, 2006

Cantor, Norman F. The Last Knight: The Twilight of the Middle Ages and the Birth of Modern Era. Free Press. New York: 2004.

Chambers, William; Chambers, Robert. Chambers’s Journal Of Popular Literature, Science And Arts. W & R Chambers, 1872. Google Books. Original from Indiana University. Digitized Feb 4, 2009.

Cosman, Madeleine Pelner. Fabulous Feasts: Medieval Cookery and Ceremony. George Braziller, Inc. New York: 1995.

Dembinska, Maria; Weaver, William Woys; Thomas, Magdalena. Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past. Translated by Magdalena Thomas. University of Pennsylvania Press, 1999.

Fletcher, Nichola. Charlemagne’s Tablecloth: A Piquant History Of Feasting. Macmillan, 2005.

Hieatt, Constance B.; Butler, Sharon. Pleyn Delit: Medieval Cookery for Modern Cooks. Toronto: University of Toronto P, 1976.

Ketcham-Wheaton, Barbara. Savoring the Past: The French Kitchen and Table from 1300 to 1789. Published by Simon and Schuster, 1996

Medieval Gallery Text. Medieval Gallery of the Corinium Museum. Cotswold District Council Web Site: http://www.cotswold.gov.uk/nqcontent.cfm?a_id=2679&tt=cotswold. Last Posted Update: 06/02/2008

Myers, A. R. Douglas, David Charles. English Historical Documents 1327-1485. Routledge, 1996.

Rebora, Giovanni; Sonnenfeld, Albert. Culture of the Fork: A Brief History of Food in Europe. Translated by Albert Sonnenfeld. Published by Columbia University Press, 2001.

Redon, Odile; Sabban, Françoise; Serventi, Silvano. The Medieval Kitchen: Recipes From France And Italy. Translated by Edward Schneider. 1998

Ronsen, Jeremy Caleb. (Caleb Reyonlds). The Tines They Are A’Changing: A Brief History of the Fork in Western Europe. Ice Dragon Pentathalon Research Paper. March 2005.

Sacchetti, Franco. Tales from Sacchetti. Translated by Mary G. Steegmann. J. M. Dent & co., 1908.

Scully, D. Eleanor; Scully Terence. Early French Cookery: Sources, History, Original Recipes and Modern Adaptations. Published by University of Michigan Press, 2002

Scully, Terence. The Opera of Bartolomeo Scappi 1570: Larte Et Prudenza Dun Maestro Cuoco. University of Toronto Press, 2008.

Whittington, Mark. The Joy of Pasta. Published Oct 02, 2005: Associated Content.

Image Credit:

Matching Silver Fork and Spoon With Carved Red-Coral Handles. Nuremberg, Germany. 1600-30. Smithsonian Museum