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Description - The Banquet by Ken Albala

The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host (TM)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.

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Book Details

ISBN: 9780252031335
ISBN-10: 0252031334
Format: Hardback
(229mm x 153mm x 23mm)
Pages: 248
Imprint: University of Illinois Press
Publisher: University of Illinois Press
Publish Date: 19-Mar-2007
Country of Publication: United States

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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.

Books By Ken Albala

Beans by Ken Albala
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Cultural History of Food in the Renaissance by Ken Albala
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SAGE Encyclopedia of Food Issues by Ken Albala
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Food in Time and Place by Ken Albala
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