The Banquet Book by Ken Albala - Bookswagon UAE
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The Banquet

The Banquet


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About the Book

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.


About the Author: 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.


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Product Details
  • ISBN-13: 9780252083075
  • Publisher: University of Illinois Press
  • Publisher Imprint: University of Illinois Press
  • Height: 226 mm
  • No of Pages: 248
  • Series Title: Food
  • Sub Title: Dining in the Great Courts of Late Renaissance Europe
  • Width: 152 mm
  • ISBN-10: 0252083075
  • Publisher Date: 15 Aug 2017
  • Binding: Paperback
  • Language: English
  • Returnable: Y
  • Spine Width: 20 mm
  • Weight: 458 gr


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