The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition) - Barbara Santich
Medieval Menus and Banquets
The Original Mediterranean Cuisine - Medieval Recipes for Today (second edition) - Barbara Santich
Barbara Santich [+]
University of Adelaide
Barbara Santich is Professor Emeritus in the History Department and a culinary historian who initiated post-graduate courses in food history and culture at the University of Adelaide. She is the author of eight books including the award-winning Bold Palates: Australia’s Gastronomic Heritage (2012).
Description
The standard meals were dinner and supper. Banquets were special meals, often ceremonial, and often conceived to display the wealth and status of the host. A selection of banquet menus, or bills of fare, demonstrate the extravagance and opulence of some of these banquets.