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A history of cooking and fine dining in Western Europe from 1520 to 1660

Table of Contents

Contents Preface Acknowledgments 1. Setting the Stage--Setting the Table 2. An Introduction to Ingredients and Wild Food 3. Dairy 4. Spices and Garnishes 5. Vegetables and Fruit 6. Starches and Pasta 7. Wine and Alcohol 8. Nations 9. Staff and Carving 10. Condemnation 11. Recipes Notes Glossary Bibliography Index

About the Author

Ken Albala is an associate professor of history at the University of the Pacific. He is the author of Eating Right in the Renaissance and other books.

Reviews

"The Banquet is the first book to describe developments in the realm of courtly feasting on an international scale. Few specialists in this field have so broad a knowledge of the literature in so many languages, and few have read so widely and thoughtfully. Intelligently written and original, this book is a pleasure to read." Barbara K.. Wheaton, author of Savoring the Past