The Banquet
Subtitle: Dining in the Great Courts of Late Renaissance Europe (The Food Series)
Edition: 1 edition
Publisher: University of Illinois Press
Published: March 19, 2007
Language: eng
Format: Hardcover
Number of pages: 248
ISBN-13: 9780252031335
Subjects: Food & Drink / Cookery; Social history; c 1600 to c 1700; History; Dinners and dining; Cooking; Cooking / Wine; Food habits; Europe; Regional & Ethnic - International; Customs & Traditions; Cooking / International
Description: "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.