The Banquet
Dining in the Great Courts of Late Renaissance Europe
Seiten
2007
University of Illinois Press (Verlag)
978-0-252-03133-5 (ISBN)
University of Illinois Press (Verlag)
978-0-252-03133-5 (ISBN)
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.
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.
Ken Albala is a professor of history and food studies at the University of the Pacific. His books include Noodle Soup: Recipes, Techniques, Obsession and Three World Cuisines: Italian, Mexican, Chinese. He blogs at kenalbala.blogspot.com.
Contents Preface Acknowledgments 1. Setting the Stage--Setting the Table 2. An Introduction to Ingredients and Wild Food 3. Dairy 4. Spices and Garnishes 5. Vegetables and Fruit 6. Starches and Pasta 7. Wine and Alcohol 8. Nations 9. Staff and Carving 10. Condemnation 11. Recipes Notes Glossary Bibliography Index
| Zusatzinfo | 1 black & white photograph |
|---|---|
| Verlagsort | Baltimore |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 513 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Geschichte ► Allgemeine Geschichte ► Neuzeit (bis 1918) | |
| Geisteswissenschaften ► Geschichte ► Regional- / Ländergeschichte | |
| Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
| Sozialwissenschaften | |
| ISBN-10 | 0-252-03133-4 / 0252031334 |
| ISBN-13 | 978-0-252-03133-5 / 9780252031335 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Geschichte einer wilden Handlung
Buch | Hardcover (2024)
C.H.Beck (Verlag)
CHF 47,60
