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.
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.
![The Banquet: Dining in the Great Courts of Late Renaissance Europe](http://vs-images.bn-web.com/static/redesign/srcs/images/grey-box.png?v11.11.4)
The Banquet: Dining in the Great Courts of Late Renaissance Europe
248![The Banquet: Dining in the Great Courts of Late Renaissance Europe](http://vs-images.bn-web.com/static/redesign/srcs/images/grey-box.png?v11.11.4)
The Banquet: Dining in the Great Courts of Late Renaissance Europe
248Product Details
ISBN-13: | 9780252031335 |
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Publisher: | University of Illinois Press |
Publication date: | 03/19/2007 |
Series: | The Food Series |
Edition description: | 1ST |
Pages: | 248 |
Product dimensions: | 6.00(w) x 9.00(h) x 0.90(d) |