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Ken Albala 作者

University of Illinois Press

译者

2007-3-19 出版日期

248 页数

GBP 33.00 价格

Hardcover

丛书系列

9780252031335 图书编码

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发表于2024-11-25

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The Banquet 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

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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 coloured 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.

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