Dining in the Great Courts of Late Renaissance Europe (The Food Series)
Other Editions of This Title:
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.
Praise For The Banquet: Dining in the Great Courts of Late Renaissance Europe (The Food Series)…
“This engrossing work covers a great deal of culinary ground, and will interest many readers. . . . This is a truly fascinating look at how people ate four hundred years ago.”--Sixteenth Century Journal
“A pleasure to read and a solid contribution to gastronomic history.”--Historian
“The Banquet is the first book to describe developments in the realm of courtly feasting on an international scale. Few specialists in this field have so broad a knowledge of the literature in so many languages, and few have read so widely and thoughtfully. Intelligently written and original, this book is a pleasure to read.”--Barbara K. Wheaton, author of Savoring the Past
University of Illinois Press, 9780252083075, 248pp.
Publication Date: August 15, 2017