"Banquetting Stuffe": The Fare and Social Background to the Tudor and Stuart Banquet - Food & Society S. (Hardback)

by C. Anne Wilson

Format: Hardback 112 pages

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Describes the history of the fashionable, decorative dessert course known as the banquet, which inspired recipes, literature and even an architectural genre. The text explores its origins in Tudor and Stuart times.

Book details

Published
20/05/1991

Publisher
Edinburgh University Press

ISBN
9780852246399


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