To most people, the term "banquet" brings images of a table groaning with exquisite foods, course after course being brought in as guests empty - and refill - their plates. In Tudor through Stuart times, however; the term banquet frequently referred to the final course of a meal - a course filled with sweets, spiced wines and other delicacies. This pamphlet briefly examines the development of the his final course and the movement away from the main dining area.
- Softcover: 60 pages
- Illustrations: B&W
- EAN-13:CA 0163
- Product Dimensions: 21.5 x 14.0 x 0.5 cm
1500 - 1600 AD, 1600 - 1700 AD