Author:
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 0
Book Description
To the King's Taste
Author:
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 0
Book Description
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 0
Book Description
To the King's Taste
Author: Lorna J. Sass
Publisher: St Martins Press
ISBN: 9780312807481
Category : Cooking
Languages : en
Pages : 144
Book Description
An adaptation of "Forme of Cury," a cookbook from the fourteenth-century court of Richard II, features forty recipes, adapted for modern cooking
Publisher: St Martins Press
ISBN: 9780312807481
Category : Cooking
Languages : en
Pages : 144
Book Description
An adaptation of "Forme of Cury," a cookbook from the fourteenth-century court of Richard II, features forty recipes, adapted for modern cooking
To the King's Taste
Author: Lorna J. Sass
Publisher:
ISBN: 9780719533266
Category : Civilization, Medieval
Languages : en
Pages : 144
Book Description
Publisher:
ISBN: 9780719533266
Category : Civilization, Medieval
Languages : en
Pages : 144
Book Description
To the King's Taste
Author: Lorna Sass
Publisher:
ISBN: 9780946014286
Category :
Languages : en
Pages :
Book Description
Publisher:
ISBN: 9780946014286
Category :
Languages : en
Pages :
Book Description
To a King's Taste
Author: National Society of the Colonial Dames of America in the State of Louisiana
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 196
Book Description
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 196
Book Description
Carnival of Recipes to a King's Taste
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 196
Book Description
Recipes from New Orleans "royalty"--Mardi Gras kings and queens. Includes a list of Mardi Gras kings and queens from 1872-1966 (with some exceptions) and a one page history of Mardi Gras.
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 196
Book Description
Recipes from New Orleans "royalty"--Mardi Gras kings and queens. Includes a list of Mardi Gras kings and queens from 1872-1966 (with some exceptions) and a one page history of Mardi Gras.
Rosenborg. Notes on the chronological collection of the Danish kings, tr. by C. Shaw. With the orig. Dan. ed
Author: Carl Christian T. Andersen
Publisher:
ISBN:
Category :
Languages : en
Pages : 170
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 170
Book Description
Royal Taste
Author: Ms Daniëlle De Vooght
Publisher: Ashgate Publishing, Ltd.
ISBN: 1409482197
Category : History
Languages : en
Pages : 252
Book Description
The explicit association between food and status was, academically speaking, first acknowledged on the food production level. He who owned the land, possessed the grain, he who owned the mill, had the flour, he who owned the oven, sold the bread. However, this conceptualization of power is dual; next to the obvious demonstration of power on the production level is the social significance of food consumption. Consumption of rich food—in terms of quantity and quality —was, and is, a means to show one's social status and to create or uphold power. This book is concerned with the relationship between food consumption, status and power. Contributors address the 'old top' of society, and consider the way kings and queens, emperors and dukes, nobles and aristocrats wined and dined in the rapidly changing world of the late eighteenth and nineteenth centuries, where the bourgeoisie and even the 'common people' obtained political rights, economic influence, social importance and cultural authority. The book questions the role of food consumption at courts and the significance of particular foodstuffs or ways of cooking, deals with the number of guests and their place at the table, and studies the way the courts under consideration influenced one another. Topics include the role of sherry at the court of Queen Victoria as a means of representing middle class values, the use of the truffle as a promotional gift at the Savoy court, and the influence of European culture on banqueting at the Ottoman Palace. Together the volume addresses issues of social networks, prestige, politics and diplomacy, banquets and their design, income and spending, economic aims, taste and preference, cultural innovations, social hierarchies, material culture, and many more social and cultural issues. It will provide a useful entry into food history for scholars of court culture and anyone with an interest in modern cultural history.
Publisher: Ashgate Publishing, Ltd.
ISBN: 1409482197
Category : History
Languages : en
Pages : 252
Book Description
The explicit association between food and status was, academically speaking, first acknowledged on the food production level. He who owned the land, possessed the grain, he who owned the mill, had the flour, he who owned the oven, sold the bread. However, this conceptualization of power is dual; next to the obvious demonstration of power on the production level is the social significance of food consumption. Consumption of rich food—in terms of quantity and quality —was, and is, a means to show one's social status and to create or uphold power. This book is concerned with the relationship between food consumption, status and power. Contributors address the 'old top' of society, and consider the way kings and queens, emperors and dukes, nobles and aristocrats wined and dined in the rapidly changing world of the late eighteenth and nineteenth centuries, where the bourgeoisie and even the 'common people' obtained political rights, economic influence, social importance and cultural authority. The book questions the role of food consumption at courts and the significance of particular foodstuffs or ways of cooking, deals with the number of guests and their place at the table, and studies the way the courts under consideration influenced one another. Topics include the role of sherry at the court of Queen Victoria as a means of representing middle class values, the use of the truffle as a promotional gift at the Savoy court, and the influence of European culture on banqueting at the Ottoman Palace. Together the volume addresses issues of social networks, prestige, politics and diplomacy, banquets and their design, income and spending, economic aims, taste and preference, cultural innovations, social hierarchies, material culture, and many more social and cultural issues. It will provide a useful entry into food history for scholars of court culture and anyone with an interest in modern cultural history.
Rosenborg. Notes on the Chronological Collection of the Danish Kings. By Carl Andersen ... translated by Charles Shaw. With the original Danish edition, containing 52 large wood-cuts
Author: Rosenborg Slot (COPENHAGEN)
Publisher:
ISBN:
Category :
Languages : en
Pages : 60
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 60
Book Description
Cooking for Kings
Author: Ian Kelly
Publisher: Bloomsbury Publishing USA
ISBN: 0802777317
Category : Cooking
Languages : en
Pages : 306
Book Description
A recipe-enhanced profile of one of history's most prolific culinary writers draws on the subject's memoirs to trace his rise from Paris orphan to international celebrity, a journey during which he traveled throughout Europe and Russia and prepared sumptuous feasts for royal families. Reprint.
Publisher: Bloomsbury Publishing USA
ISBN: 0802777317
Category : Cooking
Languages : en
Pages : 306
Book Description
A recipe-enhanced profile of one of history's most prolific culinary writers draws on the subject's memoirs to trace his rise from Paris orphan to international celebrity, a journey during which he traveled throughout Europe and Russia and prepared sumptuous feasts for royal families. Reprint.