The Banquet
Dining in the Great Courts of Late Renaissance Europe (The Food Series)
1 edition
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Word Count
62,000 words, Guess
Page Count
248 pages
Physical Format
Hardcover
Identifiers
- Open LibraryOL9844721M
- ISBN-139780252031335
- ISBN-100252031334
- OCLC Control Number70045837
- Library of Congress Control Number2006017927
and 2 more
- Goodreads999450
- LibraryThing3260178
Classifications
- LCCTX737.A42 2006
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.
Subjects
Other Editions
- The Banquet: Dining in the Great Courts of Late Renaissance Europe (The Food Series)
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