|1.||(esp formerly) a wooden board on which food was served or cut|
|2.||another name for mortarboard Also called: trencher cap|
|[C14 trenchour knife, plate for carving on, from Old French trencheoir, from trenchier to cut; see |
originally a thick slice of bread, used as a primitive form of plate for eating and for slicing meat (hence its derivation from "trancher"-to cut, or carve), but by the 14th century a square or circular wooden plate of rough workmanship. There was usually a small cavity for salt in the rim of the wooden plate, and sometimes the main section was so formed that it could be turned over and the other side used for a second course
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