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Author Albala, Ken, 1964-

Title The banquet : dining in the great courts of late Renaissance Europe / Ken Albala.

Published Urbana : University of Illinois Press, [2007]


Location Call No. Status
 UniM Bail  394.12094 ALBA    AVAILABLE
Physical description xiv, 223 pages ; 24 cm.
Series The food series.
Food series.
Bibliography Includes bibliographical references (pages 205-211) and index.
Contents 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.
Summary "In this book, Ken Albala provides a history of cooking and fine dining in Western Europe from 1520 to 1660. Covering 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."--BOOK JACKET.
Subject Dinners and dining -- Europe -- History.
Food habits -- Europe -- History.
Standard Number 9780252031335
ISBN 0252031334 (cloth : alk. paper)
9780252031335 (cloth : alk. paper)