What were the jobs of a feast in the Renaissance?
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Cooks- servers-entertainers heralds
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Peep Jousting!!!!!\n\nYou can have medieval tournaments with them. Yellow chickens against the pink bunnies. It's a great lunchtime event for work! :-)
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Me, I'm cooking a turkey, leg o' Lamb, salads, hor d'orves, potatoes, and all that goes with.  I'm cleaning the house from top to bottom and will serve 11 people at my house and will probably stay up late to clean up.  On Friday I will deal with the leftovers and clean the bathrooms after everyone, plus the floors and anything else that needs attention.  On Saturday I will not have any leftovers left so I'll be cooking again.  Sunday.......ahhh I'll go the church.
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Try this website for information on Festivals of Renaissance Society:\n\nhttp://www.yale.edu/ynhti/curriculum/units/1986/3/86.03.06.x.html
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You cook!\n\nActually there are several levels of chefs and chefs for certain types of food.  Often upscale restaurants have a dessert chef.
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Entree- Beef Spitoni\nDessert- French Silk Pie
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Only the desserts.  There is nothing worst  than reheated stuff for the big day.   It would be like leftovers for  Thanksgiving.  You'll do  fine if  you can line up some help for Thanksgiving to help you with the side dishes.  I agree with the poster that gravy and rolls should  be done shortly before the meals is served.  The only thing that I do ahead of time is season the Turkey  and chop the onions and celery for the stuffing/dressing.
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The Bible takes note of salt as an essential part of man’s diet, as a seasoning for food. (Job 6:6) Under the Mosaic Law anything offered on the altar to Jehovah had to be salted, not because of flavor, but doubtless because salt represented freedom from corruption or decay.  Large quantities of salt evidently were stored on the temple grounds for this purpose. Ezra saw to it that plenty was on hand for the sacrifices.\n\n\n Because of its preservative qualities, the word “salt” came to have connotations of high esteem and honor both in ancient languages and in modern ones.\n\nSalt also became a symbol of stability and permanence. Therefore, in the Bible a binding covenant was called “a covenant of salt,” the parties often eating a meal together, with salt, to seal it. (Numbers 18:19) Under Mosaic Law, salt was to be added to sacrifices offered on the altar, doubtless denoting freedom from corruption or decay.\n\nInteresting Historical Facts\n\nThroughout history, salt (sodium chloride) has been such a precious commodity that wars were even fought over it. One of the contributing causes of the French Revolution was the high tax on salt imposed by Louis XVI. Salt was also used as a valuable medium of exchange. Moorish merchants traded salt for gold, gram for gram, and some central African tribes used slabs of rock salt as money. The English word “salary” comes from the Latin salarium (from sal, salt), referring to the early Roman soldier’s wages, part of which was an allowance of salt. The Greeks paid for slaves with salt, giving rise to the expression “not worth his salt.”\n\nDuring the Middle Ages, certain superstitions developed around salt. The spilling of salt was considered to be a portent of doom. For example, in Leonardo da Vinci’s painting of the “Last Supper,” Judas Iscariot is depicted with an overturned saltcellar in front of him. On the other hand, up until the 18th century, sitting above or below the position of the salt at a banquet table indicated one’s social rank, the honored position being above the saltcellar, near the head of the table.\n\n\n\nModern-Day Use of Salt\n\nToday salt continues to be a precious commodity, used for seasoning food, preserving meat, and manufacturing soap and glass, among other things. \n\na particularly interesting use is in the public health field. For example, in many countries of the world, salt is fortified with iodine to combat endemic iodine deficiency, characterized by goiter (an enlargement of the thyroid gland) and in severe cases by mental retardation. Also, some countries add fluoride to salt to prevent dental caries.\n\nWhile salt is essential for good health—regulating blood volume and pressure—what about the controversial association between salt intake and high blood pressure? Doctors have routinely restricted salt and sodium intake in hypertensive patients. About one third to one half of people with high blood pressure are salt sensitive. In this case a lower salt intake has been shown to lower blood pressure.\n\nSalt certainly adds to the enjoyment of food, as Job indicated when he asked: “Will tasteless things be eaten without salt?” (Job 6:6) We can truly be grateful to our Creator, “who furnishes us all things richly for our enjoyment,” including that precious commodity salt.
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What ultimately made life possible for the 'pilgrims' was something akin to capitalism. They started out in more of a commune system, which about killed them off, b/c there's no incentive to work (produce).\n\nYou need people that are focused on getting ahead, aggressively.
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i think the only chefs around were working for royalty and living in castles.  no one else could afford to have a chef except for prehaps rich merchants.  other people like breadmakers and brewers would have shops at a market, people would come to them at their farm or they'd have a shop in town that they most likely lived above.
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Probably clothing...you can earn commission, so you could earn your base wage plus what you sell. With food, you will get dirty and have to sometimes stay over late and deal with crazy customers.  It's a very weird thing to work with food.  I hated it and I'm now 23.
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Babysitting, bartending, waitressing, pizza delivery, house cleaning
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Too early for the Rennaisance. Look at the effects of the Bubonic Plague (1348-1352) on the production of food per person, specifically in Britain. This increase in "income" allowed resources to be allocated to the production of capital goods and the development of new technologies.
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that around early 1600s, in the fall, the pilgrims and natives had the thanksgiving.\n\ntheir menus were :\nWild Deer\nTurkey\nDuck Goose\nRabbit\nClams\nLobster\nSquash\nOnions\nBaked Pumpkin\nDried Berries\nCornbread\nCheese\nPudding (Pumpkin or Cornmeal)\n\nmay that help.-
79841
Please include a picture, dress size and most importantly if you know how to cook.
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Find a LEGAL activity you're passionate in and apply it commercially. The better skilled we are in particular activity, the more the "hard work" is taken out from it.\n\nFrom there, we can harness our driven desire to further that activity into a productive commercial business and reap it's rewards: it's just THAT simple!\n\nDave Thomas, Colonel Harland Sanders and Emeril Lagasse: three chefs of radically different culinary generes. All however harnessed their passion for cooking--and created a highly profitable enterprise that in itself becomes a long lasting social legacy.
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Cleaning and supervising cleaners, keeping laundry (checking, repair etc) and also keeping all the fixtures and fittings in good order (making sure the work is done!).  Keeping track of food use, ordering and sometimes also responsible for menu planning with cook.   Making sure the house is "kept" properly.  As you would at home but on a bigger scale.