bunnyjadwiga

'Banquetting Stuffe:' The fare and social background of the Tudor and Stuart banquet. edited by C. Anne Wilson. (Edinburgh: Edinburgh University Press, 1991)

This is, of course, papers from the first Leeds Symposium on Food History and Traditions. Knowing that the attendees got to consume a banquet in the Stuart style created by Peter Brears makes me retroactively jealous. But reading the book helps.

The Table of Contents:

• Introduction: the Origin of 'Banquetting Stuffe', C. Anne Wilson
  
• The Evolution of the Banquet Course: Some medicinal, Culinary, and Social Aspects, C. Anne Wilson
  
• 'Sweet Secrets' from Occasional Receipt to Specialised Books: The Growth of a Genre, Lynette Hunter
  
• Rare Conceites and Strange Delightes: The Practical Aspects of Culinary Sculpture, Peter Brears
  
• Bowers of Bliss: The Banquet Setting, Jennifer Stead
  

( Read more... )