Check order status

Become part of a community of book lovers from all over the world and get access to a whole bunch of benefits. Create an account for free

DPD courier 4.99 € GLS courier 9.99 €

Contact

How to shop

Help

My account

▸ Empty :-(

Banquet

Name: Banquet
Brand: University of Illinois Press
SKU: 04867928
Price: 50.24 EUR
Availability: InStock
Author: Ken Albala
ISBN: 9780252031335

Ken Albala

Language

English

Book Hardback

Libristo code: 04867928

Publishers University of Illinois Press, March 2007

The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased... Full description

Libristo code: 04867928

122 b

50.24 €

In stock at our supplier Shipping in 14-20 days

Up to 30 days for returns

Customers also purchased

Púť Putina Rafael Džagidovič Gusejnov

Hardback

33.09 €

Vidiecke hospodárstvo neuvedený autor

Paperback

4.33 €

Tradurre per il turismo. Da e verso l'italiano Pierangela Diadori

Paperback

29.56 €

CUENTOS PARA APRENDER ORTOGRAFÍA ááááááááááááááááááááááááááááááááááááááááááááááááááááááááááááááááááá Valenzuela Góngora

Paperback

7.56 €

Pasaje a Occidente : filosofía y globalización Giacomo Marramao

Paperback

29.56 €

Teoride ve Pratikte Halkla Iliskiler irfan Erdogan

Paperback

11.19 €

Histoire de La Vie Priv'e. de La Premi're Guerre Mondiale Nos Jours T5 Philippe Ari's

Paperback

16.03 €

Vinculo entre la satisfaccion del cliente interno y su desempeno Yudith Salvador Hernández

Paperback

25.92 €

Leonardo Bruni Aretino. Humanistisch-Philosophische Schriften Dr. Hans Baron

Paperback

62.45 €

Cartulaire de l'Abbaye de Saint-Victor de Marseille: Volume 2 Benjamin Edme Charles Guerard

Paperback

86.06 €

miniLÜK Heinz Vogel

Sheet

7.86 €

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.