A01=Ken Albala
Author_Ken Albala
Category=JBCC4
Category=NHD
Category=NHTB
classical French haute cuisine
eating four hundred years ago
eating in European history
eating in the past
eq_bestseller
eq_history
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
food history recipes
French Renaissance eating
French Renaissance food
history of French food
Middle Ages eating
Middle Ages meals
porcupine pate
recipe for beaver
recipe for dormouse
recipe for porcupine
recipes from the Middle Ages
recipes from the Renaissance
Renaissance food studies
Renaissance meals
Product details
- ISBN 9780252031335
- Weight: 513g
- Dimensions: 152 x 229mm
- Publication Date: 19 Mar 2007
- Publisher: University of Illinois Press
- Publication City/Country: US
- Product Form: Hardback
Secure
checkout
Fast Shipping
Easy returns
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 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.
Ken Albala is a professor of history and food studies at the University of the Pacific. His books include Noodle Soup: Recipes, Techniques, Obsession and Three World Cuisines: Italian, Mexican, Chinese. He blogs at kenalbala.blogspot.com.
