Banketting Stuffe

Authors

  • Elizabeth David Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.29566

Keywords:

desserts, confectionery, sugary treats, banquet course, 16th-century

Abstract

The article looks at 17th-century dining habits wherein the 'banquet' (dessert) was served in a separate room from the main dining hall where guests partook of sweet dishes and also explores some of the history of sugar confectionery.

drawing of ancho chillies on stem

Published

1979-11-01

Issue

PPC 3 (1979)

Section

Notes and Short Reports

How to Cite

David, Elizabeth. 1979. “Banketting Stuffe”. Petits Propos Culinaires, November, 39-44. https://doi.org/10.1558/ppc.29566.