PROP FOOD
Must be:
	* Edible
	* Inocculous
	* Quickly swallowed
	* Cannot affect vocal folds.
	* Avoid sticky, messy, chewy, strong flavored.
	* Avoid allergens.
	* Check actor prefs.
	* Good idea to introduce food earlier in rehearsal than techs!

Food should be fresh & palatable. Plan to make each night.

Substitute Foods

Mashed potatoes
	* Bland, soft or stiff depending on how made.
	* Instantly swallowed, holds shape under lights, doesn't spoil.
	* Can be colored with food coloring to simulate other foods.
	* People leave it alone.

Mash potato ice cream can be disappointing but won't melt.

Grapes
	* Very actor-friendly, almost everyone likes them
	* Bite size, solid, slippery & easy to swallow.
	* Can be used as fruit, candies, hors d'oeuvres, or sliced into bits to be other things.

Bananas, traditional stage food.
	* Can be used mashed, sliced, or chunked to simulate many foods.
	* Easy to eat & tastes better than potatoes.

Peas
  • Inocculous, easy to swallow whole if neccessary.

Applesauce
	* Makes good soup or porridge.
	* Add chopped apples, grapes, bananas to add lumps.

Meats
	* Can be faked with potatoes.
	* Brown bread looks good.
	* Frozen entres
		+ Can be nuked shortly before serving.
		+ Shaped ground patties better than whole pieces.
		+ More easily chewed & swallowed.
		+ Keep portions small.
	* Take out chicken easy: pick up on way to theatre.

Hors d'oerves and snacks:
	* Ritz crackers and spray cheese looks good, but can make tongue stickey.
	* Breakfast cereal looks like snacks, edible but not TOO attractive.

Don't get too literal.
Audience can't see plate well; action of eating usually enough.

Liquor
Common, (plays are full of drunks!)
	* Diluted tea
		+ Looks good, usually not objectionable.
		+ Brewed tea best; instant tea can be cloudy.
		+ Beware shaking bottle, tea foams and lasts quite a while.
		+ Tea can also be a bit sharp on the pallet; esp. black teas. Oolongs are paler but 		milder.
	* Dilute coffee
		+ Darker, stronger flavored, and tastes funny sooner.
		+ Foams less than tea.
	* Food coloring and water
		+ Variety of colors depending on mix.
		+ Keeps without refrigeration, won't foam.
		+ Actors may object.
   Can trigger allergies, and some object on principle.

For scotch, I like:
   •4 drops red, 2 yellow, 1 green.
	* Caramel coloring, aka gravy color
		+ Generally well tolerated
		+ Used to make everything from champagne (in soda water) to white wine, whisky, tea.
		+ It's the main coloring in colas.
	* Wines
Come in many colors. You might try:
		+ Flat ginger ale or food-colored water for sherry.
		+ Apple juice.
		+ Flat grape or cherry cola, unsweetened kool-aid for red or purple wines.
		+ Lightly colored water, dilute ginger ale for white wines.
		+ Champagnes; try sparkling n/a juices, adding club soda  or 7-up to almost anything.
	* Beer
Hard to fake: you need the head.
		+ Best option probably n/a beers.
		+ Beer in cans, the lable most important. Carefully cut open empty cans to make a slip cover. Add and tape over a soda can.
		+ Pop tops:  punch small drain hole, drain most of contents, seal w/ hotmelt glue.

FAKE FOOD:
	* Bread
		+ carved or sprayed from foam
		+ sealed in flexglue
	* Baked goods
	* Cakes & frosting
	* Meats
		+ sausage
		+ hams
		+ hot dogs
		+ boars head
		+ roast bird
	* Salad, garnish
	* Eggs
	* Fruits
	* Cottage cheese
	* Potatoes
	* Casseroles, hot dishes

>/pre>