The Banquet

Dining in the Great Courts of Late Renaissance Europe

Nonfiction, History, Western Europe, Food & Drink, International
Cover of the book The Banquet by Ken Albala, University of Illinois Press
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Author: Ken Albala ISBN: 9780252050541
Publisher: University of Illinois Press Publication: March 19, 2007
Imprint: University of Illinois Press Language: English
Author: Ken Albala
ISBN: 9780252050541
Publisher: University of Illinois Press
Publication: March 19, 2007
Imprint: University of Illinois Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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