Banquet by Ken Albala
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Banquet
By Ken Albala

The Banquet

Dining in the Great Courts of Late Renaissance Europe

By (author) See other recent books by Ken Albala
Format: Hardback

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Banquet by Ken Albala

Book 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 coloured 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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Book Details

ISBN: 9780252031335
ISBN-10: 0252031334
Format: Hardback
(236mm x 162mm x 23mm)
Pages: 248
Imprint: University of Illinois Press
Publisher: University of Illinois Press
Publish Date: 19-Mar-2007
Country of Publication: United States

Books By Author Ken Albala

Sage Encyclopedia of Food Issues by Ken Albala Sage Encyclopedia of Food Issues, Hardback (June 2015)

This three-volume reference work serves as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.

Food in Time and Place by Ken Albala Food in Time and Place, Paperback (October 2014)

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. This book delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association.

Food History Reader by Ken Albala Food History Reader, Paperback (June 2014)

With the proliferation of food history courses and avid interest amongst scholars and the public, the need for a comprehensive collection of primary texts is urgent. This is the definitive reader, spanning the globe from classical antiquity to the present.

» View all books by Ken Albala

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Author Biography - Ken Albala

Ken Albala is an associate professor of history at the University of the Pacific. He is the author of Eating Right in the Renaissance and other books."

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Recent books by Ken Albala close
Cultural History of Food in the Renaissance by Ken Albala
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»
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