Medieval feasts were grand occasions, not simple meals that people ate before they entertained themselves. The feasts themselves were the entertainments, ways to pass the hours after dark in winter or to pass long days when the cold meant there was no work to be done. Guests followed elaborate rituals and up to twenty courses were served. Sometimes between each course and sometimes after specific courses, the cooks would bring out a subtlety, a wondrous, edible object for the enjoyment of all those who were feasting. Spun sugar sculptures were popular, and so were cooked meats that had been carefully reassembled to resemble their living forms.