Introduction -- Royal bounty and the land of Cockayne -- Tudor "banketynge braynlesse' in England and France -- Jacobean junketing -- Restoration ritual and sexy snacks -- From sauerkraut and sausages to temperance and frugality -- The king of cooks meets the king of gluttons -- Shoot it, hang it, stuff it, scoff it -- Bertie's breakfast -- The end of conspicuous consumption.
Summary:
This delightful book explores the history of royal dining from the bustling kitchens of the Middle Ages to the informal dinner parties of today.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.