Medieval Bread Etiquette and Use

The bread for the Lord of the house was fresh, that for guests one day old and that for the rest of the household three days old. Four-day-old bread was reserved for cutting the trenchers… —Three, late-19th century bread forks for serving bread, rolls and toast. 

At medieval banquets bread was served in the form of manchets, which were round loaves of the finest whole wheat, sliced using a tranchoir (from the French trancher, to slice) by a designated carver (q.v. Carving tools and accessories).

The bread for the Lord of the house was fresh, that for guests one day old and that for the rest of the household three days old. Four-day-old bread was reserved for cutting the trenchers, which were pieces of bread sliced approximately 6 inches square and 2-3 inches thick, placed directly on the table and used in lieu of plates. (Later these had an ‘under plate’ of pewter or wood which evolved into the modern dinner plate.)

The bread knife of today is the successor to the tranchoir of the Middle Ages. Along the way, it was Queen Victoria who made it acceptable to put a loaf (of bread) and knife on the dining table. — William P. Hood, Jr. in 1999’s “Tiffany Silver Flatware”

🍽Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia