The Banquet: Dining in the Great Courts of Late Renaissance Europe

Title

The Banquet: Dining in the Great Courts of Late Renaissance Europe

Files

Document Type

Book

Department

History

Description

A history of cooking and fine dining in Western Europe from 1520 to 1660

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.

Find in WorldCat

https://www.worldcat.org/title/banquet-dining-in-the-great-courts-of-late-renaissance-europe/oclc/70045837&referer=brief_results

ISBN

978-0252031335

Publication Date

3-19-2007

Publisher

University of Illinois Press

City

Urbana, IL

First Page

1

Last Page

223

Keywords

Food Studies

Disciplines

Food Security | History | Sociology