A Renaissance in the Kitchen
Lecture no. 15 from the course: Food: A Cultural Culinary History
Taught by Professor Ken Albala | 31 min | Categories: The Great Courses Plus Online Food & Wine Courses
The Italian Renaissance brought a new aesthetic approach to cookery, featuring great complexity of presentation. Uncover some of the era’s extremes in books by food writers Platina, Ficino, and Messisbugo, and note connections with the self-conscious sophistication of Mannerist painting. Study menus and recipes from the staggeringly elaborate banquets of the court of Ferrara.