The Banquet : Dining in the Great Courts of Late Renaissance Europe

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Title: The Banquet : Dining in the Great Courts of Late Renaissance Europe
Description: 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.
Authors: Ken Albala
Resource Type: eBook.
Subjects: Food habits--Europe--History, Dinners and dining--Europe--History
Categories: COOKING / General, COOKING / Regional & Cultural / International, HISTORY / Europe / Western
Database: eBook Collection (EBSCOhost)
FullText Links:
  – Type: ebook-pdf
Text:
  Availability: 0
Header DbId: nlebk
DbLabel: eBook Collection (EBSCOhost)
An: 1625767
RelevancyScore: 1077
AccessLevel: 6
PubType: eBook
PubTypeId: ebook
PreciseRelevancyScore: 1077.00524902344
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  Data: The Banquet : Dining in the Great Courts of Late Renaissance Europe
– Name: Abstract
  Label: Description
  Group: Ab
  Data: 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.
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  Data: <searchLink fieldCode="AR" term="%22Ken+Albala%22">Ken Albala</searchLink>
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  Data: <searchLink fieldCode="DE" term="%22Food+habits--Europe--History%22">Food habits--Europe--History</searchLink><br /><searchLink fieldCode="DE" term="%22Dinners+and+dining--Europe--History%22">Dinners and dining--Europe--History</searchLink>
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RecordInfo BibRecord:
  BibEntity:
    Classifications:
      – Code: 394.1
        Scheme: ddc
        Type: prePub
    Languages:
      – Code: eng
        Text: English
    Subjects:
      – SubjectFull: Food habits--Europe--History
        Type: general
      – SubjectFull: Dinners and dining--Europe--History
        Type: general
    Titles:
      – TitleFull: The Banquet : Dining in the Great Courts of Late Renaissance Europe
        Type: main
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      – PersonEntity:
          Name:
            NameFull: Ken Albala
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            NameFull: Ken Albala
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          Dates:
            – D: 01
              M: 01
              Type: published
              Y: 2017
            – D: 05
              M: 11
              Type: profile
              Y: 2017
          Identifiers:
            – Type: isbn-print
              Value: 9780252031335
            – Type: isbn-print
              Value: 9780252083075
            – Type: isbn-electronic
              Value: 9780252050541
          Titles:
            – TitleFull: The Banquet : Dining in the Great Courts of Late Renaissance Europe
              Type: main
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