sixteenthcentury

Analogously, the chefs and confectioners who served the sixteenthcentury diner contrived to astonish him by clever deceptions.

Savoring The Past Wheaton Barbara Ketcham 1983

Separating reality from satire, one finds described here the typical sixteenthcentury collation, with a profusion of exotic and seasonal delicacies, an emphasis on sweets and pastry, and a more stylized presentation than would have been the case in the Middle Ages.

Savoring The Past Wheaton Barbara Ketcham 1983

Analogously, the chefs and confectioners who served the sixteenthcentury diner contrived to astonish him by clever deceptions.

Savoring The Past Wheaton Barbara Ketcham 1983

Separating reality from satire, one finds described here the typical sixteenthcentury collation, with a profusion of exotic and seasonal delicacies, an emphasis on sweets and pastry, and a more stylized presentation than would have been the case in the Middle Ages.

Savoring The Past Wheaton Barbara Ketcham 1983

See, for example, the calendar pages in Heures a lusaige de Romme; two sixteenthcentury series of engravings of the months by Etienne Delaune and Virgil Solis, and Gravelot’s and Cochin’s Iconologie par figures Paris, 1791.

Savoring The Past Wheaton Barbara Ketcham 1983

See, for example, the calendar pages in Heures a lusaige de Romme; two sixteenthcentury series of engravings of the months by Etienne Delaune and Virgil Solis, and Gravelot’s and Cochin’s Iconologie par figures Paris, 1791.

Savoring The Past Wheaton Barbara Ketcham 1983