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Bezig met laden... Charlemagne's Tablecloth: A Piquant History of Feasting (2004)door Nichola Fletcher
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Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek. This book, written by a food writer and accomplished chef/caterer, was a diverting look at some of the most notable (and elaborate) feasts in history. Anyone who has succumbed to the shameful pleasures of watching “Whose Wedding Is It Anyway?” or reading about the extravagant parties thrown by Hollywood celebrities will enjoy this account of some of the most grotesque excesses of conspicuous consumption. From Persian feasts spread on real gold carpets to Edward VII’s coronation banquet (which had to be postponed due to the monarch’s severe attack of appendicitis, leaving tons of luxury foods with no one to eat them), the average person will be left gasping at both the inventiveness and the “spare no expense” over the top display of the spectacular and the bizarre of these truly Lucullan celebrations. Here is part of the grocery list for the great feast given in September 1465 to celebrate the elevation of George Neville to the Archbishopric of York: Oxen, one hundred and foure Wild Bull, six Muttons, one thousand Veales, three hundred and four Porkes, three hundred and four Swannes, four hundred Geese, five thousand Capons, seven thousand Piggs, three thousand Plovers, foure hundred Quails, one hundred dozen Peacocks, foure hundred Mallards and Teales, foure thousand Chickens, three thousand Conyes [rabbits] foure thousand Stags, Bucks, and Roes, five hundred and foure This list is purposely incomplete, as I’ve run out room, but altogether there were 41,833 items of meat and poultry laid on for this feast, with 62 cooks directing 515 scullions and kitchen helpers in preparing it. My stomach aches just thinking about those Himalayas of foodstuffs. geen besprekingen | voeg een bespreking toe
Feasts, banquets, and grand dinners have always played a vital role in our lives. They oil the wheels of diplomacy, smooth the paths of the ambitious, and spread joy at family celebrations. Fletcher has written a history of feasts throughout the ages that includes the dramatic failures along with the dazzling successes. From a humble meal of potatoes provided by an angel, to the extravagance of the high medieval and Renaissance tables groaning with red deer and wild boar, to the exquisite refinement of the Japanese tea ceremony, this book covers them all. For anyone who has ever sat down at a banquet table and wondered, "Why?" Nichola Fletcher provides the answer in a book that is a feast all its own.--From publisher description. Geen bibliotheekbeschrijvingen gevonden. |
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Google Books — Bezig met laden... GenresDewey Decimale Classificatie (DDC)394.12Social sciences Customs, Etiquette, Folklore General Customs Eating, drinking, using drugs Eating and drinkingLC-classificatieWaarderingGemiddelde:
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Interesting material on the types of foods that were served during feasts across Greece, Rome, England and China, the difference between food for presentation and food that was meant to be eaten (this brought to my mind today's plastic food in front of restaurants made popular by the Japanese), what they did with the leftovers, and the distinction between food served to guests-of-honor sitting on the high table, and food served to general guests.
Apart from the food preparations and service over the years, we're also treated to anecdotes of people who were set on fire during a feast, details of the entertainment accompanying feasts and fights that have broken out during feasts.
Good fun read. ( )