Franklin

'Banquetting stuffe' : the fare and social background of the Tudor and Stuart banquet / edited by C. Anne Wilson ; with illustrations by Peter Brears.

Publication:
Edinburgh : Edinburgh University Press, c1991.
Format/Description:
Book
viii, 159 p. : ill., facsims. ; 22 cm.
Series:
Food and society ; 1
Food and society ; 1
Status/Location:
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Details

Subjects:
Desserts -- Great Britain -- History.
Desserts -- Great Britain -- Social aspects.
Place of Publication:
Scotland Edinburgh.
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.
Notes:
Includes bibliographical references and index.
Papers from the First Leeds Symposium on Food History and Traditions, April 1986.
Local notes:
Blank Collection copy has dust-jacket retained.
Blank Collection copy has bookplate of Chef Fritz Blank.
Blank Collection copy has Corrigenda slip laid in.
Penn Provenance:
Blank, Fritz (bookplate) (donor)
Penn Chronology:
1991
Contributor:
Wilson, C. Anne (Constance Anne)
Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)
Culinary Collection (University of Pennsylvania)
ISBN:
0748601031 :
OCLC:
23956338