MARC record from Internet Archive

LEADER: 04025cam 2200613Ia 4500
001 ocm56370037
003 OCoLC
005 20220516215109.0
008 040828s2004 enkaf b 001 0 eng d
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050 4 $aGT2850$b.F59 2004
082 04 $a394.12$222
084 $a15.59$2bcl
084 $aLB 62000$2rvk
100 1 $aFletcher, Nichola.
245 10 $aCharlemagne's tablecloth :$ba piquant history of feasting /$cNichola Fletcher.
260 $aLondon :$bWeidenfeld & Nicolson, in association with Peter Crawley,$c2004.
300 $axiii, 256 pages, [24] pages of color plates :$billustrations (some color) ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 229-247) and index.
505 00 $tWhat is a feast? -- Paradise : the origin of feasts -- The golden age : medieval feasting -- Competitive feast : disconcerting elements -- Amuse-geule : King Midas' last feast -- Ingredients of the feast : fish -- Chinese banquets : an ancient food culture -- Ingredients of the feast : meat -- Feasting in adversity : enhancing the ordinary -- Soteltie : the banquet from hell -- Feasting and fasting : Mardi Gras -- The feast of St. Hubert : hunting, and a nine-course venison feast -- Ephemera at the feast : perfume and flowers -- The feast of St. Antony : pigs -- the peasants' feast -- Entremets : a beastly feast -- The renaissance : evolution of European banquets -- Thanksgivings : celebrating relief -- A victorian banquet : dinner for the Acclimatisation Society of Great Britain -- Cha-Kaiseki : a vegan feast at the Japanese tea ceremony -- Intercourse : a feast in the bath : how not to behave -- Rites of passage : universal symbols -- A pollen feast for Ruskin : banqueting in the high forests -- Burns supper : feast of fraternity, and men behaving badly -- Eating people : cannibal feasts -- Amuse-bouche : a feast on horseback -- Midwinter feasts : light in the darkness -- Feasts for the dead : conquering fear -- Swansong at Hogmanay : a feast for the millennium -- Charlemagne's tablecloth : a postscript.
520 1 $a"What did Charlemagne do with his tablecloth? What is the connection between Salvador Dali and the Aztecs? And what links' caviar to quinces? All these questions and many more are answered in this compelling investigation of the feast in all its guises. As well as an eccentric's horseback dinner in a New York restaurant, we discover the disgusting, the delicious, the flamboyant and sometimes the touchingly ordinary. Most importantly, the reason behind the extravagant activities is explained. If the concept of feasting is suggestive of a bygone age, take a fresh look - the feast lives on."--Back cover.
650 0 $aFood habits$xHistory.
650 0 $aDinners and dining$xHistory.
650 0 $aFasts and feasts$xHistory.
650 6 $aHabitudes alimentaires$xHistoire.
650 7 $aDinners and dining.$2fast$0(OCoLC)fst00893952
650 7 $aFasts and feasts.$2fast$0(OCoLC)fst00921741
650 7 $aFood habits.$2fast$0(OCoLC)fst00930807
650 7 $aGeschichte$2gnd
650 7 $aKultur$2gnd
650 17 $aBanketten.$2gtt
650 17 $aFeesten.$2gtt
650 17 $aEetgewoonten.$2gtt
650 07 $aFest.$2swd
655 7 $aHistory.$2fast$0(OCoLC)fst01411628
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994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 88 OTHER HOLDINGS