| The Banquet: Dining in the Great Courts of Late Renaissance Europe Contributor(s): Albala, Ken (Author) |
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ISBN: 0252083075 ISBN-13: 9780252083075 Publisher: University of Illinois Press OUR PRICE: $24.75 Product Type: Paperback - Other Formats Published: August 2017 |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - International - Cooking | History - Social Science | Customs & Traditions |
| Dewey: 394.120 |
| Series: Food |
| Physical Information: 0.8" H x 6" W x 8.9" (0.90 lbs) 248 pages |
| Themes: - Cultural Region - Western Europe |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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 haute cuisine. This development involved increasing use of 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. |