The Banquet: Dining in the Great Courts of Late Renaissance Europe (The Food Series)

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University of Illinois Press
  • The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host’s wealth and power, provided an occasion for nobles from distant places to gather together, and even served as a form of political propaganda. But what was it really like to cater to the tastes and habits of high society at the banquets of nobles, royalty, and popes? What did they eat and how did they eat it?   In The Banquet, Ken Albala covers the transitional period between the heavily spiced and colored cuisine of the Middle Ages and classical French haut cuisine. This development involved increasing use dairy products, a move toward lighter meats such as veal and chicken, increasing identification of national food customs, more sweetness and aromatics, and a refined aesthetic sense, surprisingly in line with the late Renaissance styles found in other arts.
  • Author:
    Ken Albala
    Binding:
    Hardcover
    Dewey Decimal Number:
    394.12094
    EAN:
    9780252031335
    Edition:
    1
    ISBN:
    0252031334
    Label:
    University of Illinois Press
    Languages:
    English
    List Price:
    $43.00
    Manufacturer:
    University of Illinois Press
    Number Of Items:
    1
    Number Of Pages:
    248
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2007-03-19
    Publisher:
    University of Illinois Press
    Studio:
    University of Illinois Press
    Title:
    The Banquet: Dining in the Great Courts of Late Renaissance Europe (The Food Series)

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