Call Boomerang Books 1300 36 33 32

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.

Buy The Banquet book by Ken Albala from Australia's Online Independent Bookstore, Boomerang Books.

Book Details

ISBN: 9780252031335
ISBN-10: 0252031334
Format: Hardback
(5817mm x 3887mm x 585mm)
Pages: 248
Imprint: University of Illinois Press
Publisher: University of Illinois Press
Publish Date: 19-Mar-2007
Country of Publication: United States

Reviews

» Have you read this book? We'd like to know what you think about it - write a review about Banquet book by Ken Albala and you'll earn 50c in Boomerang Bucks loyalty dollars (you must be a Boomerang Books Account Holder - it's free to sign up and there are great benefits!)

Write Review


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 Author Ken Albala

Beans by Ken Albala

Beans

Paperback, March 2017
$26.99
Cultural History of Food in the Renaissance by Ken Albala

A Cultural History of Food in the Renaissance

Paperback, November 2015
$35.99
Food in Time and Place by Ken Albala

Food in Time and Place

Hardback, October 2014
$154.33
Food History Reader by Ken Albala

The Food History Reader

Hardback, June 2014
$135.00