La noblesse à table: des ducs de Bourgogne aux rois des Belges

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Paul Janssens, Siger Zeischka
Asp / Vubpress / Upa, 2008 - Cooking - 266 pages
Presenting a rare glimpse into the dining rooms of Belgian nobility from the Middle Ages to modern times, specialists in the field discuss gastronomy and festive culture in a historical and sociological context. This stunning work provides insights into both the culinary proclivities and table manors of these epic gourmands, answering such questions as What was the daily menu of the dukes of Burgundy? What was behind the sudden enthusiasm for saltwater fish in the 17th century? and Why were exotic desserts so popular in the 19th century? A valuable addition to the historical study of Belgian Noblemen and the ruling elite, this bilingual collection--presented in both English and French--creates a wonderfully rich portrait of the past, from the dukes of Burgundy to Belgian royalty.

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Table des matières
Spécialités Bourguignonnes dans les PaysBas méridionaux
Ludovicus Nonnius and the Elegance of Fish 38
Service à la française et service à la russe dans
Les vins aux grandes tables du 19e siècle 53
Noble Drinking Wine Consumption in Belgium 18301914 60
Turkish and Chinese Pavilions Exoticism in Nineteenth
À la table des Grandsducs dOccident 94
Performing Power at the Dining Table Dinner Guests of
Le Roi vient souper Les banquets offerts par
His Majesty His Miners Raoul Warocqués Festivities
La vénerie en Belgique Les dîners de SaintHubert 136
La vie de Cour la noblesse et la chasse 150
Florilège de menus de la collection Didier de Meester

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About the author (2008)

Paul Janssens is a professor of early modern history in Brussels and the chairman of the Belgian Council of Nobility. Siger Zeischka is a scientific collaborator for The Moffarts Trust, a foundation established to protect the artistic and historical heritage of its founders, Baroness Marie-Louise de Moffarts and her brother Baron André de Moffarts.

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