"Banquetting stuffe": The fare and social background of the Tudor and Stuart banquet (Food and society)
Released: Jan 17, 1991
Publisher: Edinburgh University Press
Format: Hardcover, 159 pages
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Description:
Describes the history of the fashionable, decorative dessert course known as the banquet, which inspired recipes, literature and even an architectural genre. The text explores its origins in Tudor and Stuart times.
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