Items related to The Dining Nobility: From the Burgundian Dukes to the...
Presenting a rare glimpse into the dining rooms of Belgian nobility from the Middle Ages to modern times, specialists in the field discuss gastronomy and festive culture in a historical and sociological context. This stunning work provides insights into both the culinary proclivities and table manors of these epic gourmands, answering such questions as What was the daily menu of the dukes of Burgundy? What was behind the sudden enthusiasm for saltwater fish in the 17th century? and Why were exotic desserts so popular in the 19th century? A valuable addition to the historical study of Belgian Noblemen and the ruling elite, this bilingual collection—presented in both English and French—creates a wonderfully rich portrait of the past, from the dukes of Burgundy to Belgian royalty.
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About the Author:
Paul Janssens is a professor of early modern history in Brussels and the chairman of the Belgian Council of Nobility. Siger Zeischka is a scientific collaborator for The Moffarts Trust, a foundation established to protect the artistic and historical heritage of its founders, Baroness Marie-Louise de Moffarts and her brother Baron André de Moffarts.
"About this title" may belong to another edition of this title.
- PublisherASP Editions
- Publication date2008
- ISBN 10 9054874694
- ISBN 13 9789054874690
- BindingPaperback
- Number of pages270
- EditorJanssens Paul, Zeischka Siger
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