Dining in the Great Courts of Late Renaissance Europe
By (author) Ken Albala
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Banquet by Ken Albala
Book DescriptionThe 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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Book DetailsISBN: 9780252031335
(5830mm x 3895mm x 585mm)
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, 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, Hardback (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, Paperback (June 2014)» View all books by Ken Albala
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.
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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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