Introduction -- Royal bounty and the land of Cockayne -- Tudor "banketynge braynlesse' in England and France -- Jacobean junketing -- Restoration ritual and sexy snacks -- From sauerkraut and sausages to temperance and frugality -- The king of cooks meets the king of gluttons -- Shoot it, hang it, stuff it, scoff it -- Bertie's breakfast -- The end of conspicuous consumption
Summary:
This delightful book explores the history of royal dining from the bustling kitchens of the Middle Ages to the informal dinner parties of today