Banquetting Stuffe: The Fare and Social Background of the Tudor and Stuart Banquet (Food and Society) [Hardcover]

C. Anne. Wilson (Editor), Peter Brears (Contributor)

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Book Description

Publication Date: June 3, 1991 | ISBN-10: 0852246390 | ISBN-13: 978-0852246399

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.

#outer_postBodyPS { display: none; } #psGradient { display: none; } #psPlaceHolder { display: none; } #psExpand { display: none; } 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.

Product Details

Hardcover: 112 pages
Publisher: Edinburgh University Press (June 3, 1991)
Language: English
ISBN-10: 0852246390
ISBN-13: 978-0852246399
Product Dimensions: 9 x 5.8 x 0.8 inches
Shipping Weight: 14.4 ounces
Amazon Best Sellers Rank: #8,113,685 in Books (See Top 100 in Books)

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