The Renaissance is a quintessential part of Italian history, it's impact can still be seen today. Although the Renaissance was important for art and culture in general, it also had an impact on food and the way food is eaten. Foods and dishes that still exist today started to develop in this era and Rome became the epicenter of Italian food according to Dickie. Dining in this era, for the elite at least, could be extremely extravagant. This can especially be seen in the banquet held for the wedding of Ercole d'Este.
Compared to modern banquets an extraordinary amount of food was served, this almost gluttony like serving simply isn't seen today. In addition, banquets today normally don't have eight courses with as many dishes in each course that were served at this wedding banquet. In modern times banquets are generally buffet style with all the courses and dishes lined up together or one dish for each course is served for each course. Finally, this banquet was extremely lavish not only in what is served and the amount served but certainly in the expense of the banquet. Modern banquets can be expensive but nowhere near the cost that this banquet must have reached. I would consider this banquet to be cosmopolitan, there are so many dishes served and seasoned and prepared in such a variety of ways that one gets a wide range of flavors and cooking traditions. Although I love protein in my diet, this feast takes it to the extreme, every course has multiple dishes with some animal or seafood in it. Although my math could be way off, I tried to estimate how many animals would be required for each dish, I estimate that about 21 animals and sea creatures would have been killed for each guest (and this was only for the first four courses out of eight!). The extravagance of this banquet doesn't quite fit my tastes, but Trimalchio probably would have felt a bit more comfortable. Trimalchio would have loved the extravagant nature of all the dishes with their use of exotic spices and by the variety of entertainment provided. However, he might have been put off by some of the dishes served, especially the seafood as seafood was something they didn't really consume during his time. He also may have been confused by everyone sitting at one table instead of people sitting at various levels based on social standing as they would have been arranged at his feast.
Though he is full of contradictions, Platina the Papal librarian, scholar, and writer, gives us a look into food and health in his book Respectable Pleasure and Good Health. Though his book doesn't contain any recipes from the Renaissance it does give us a look into how Italians thought food related to health during this time. It came as no surprise to me that there was a return to Galenic theory and the need to balance the humors. Although some of Galen's theories about how to balance 'humors' and the 'humors' overall are slightly ridiculous I completely agree that food can impact one's metabolism and health. When I eat healthier, I feel healthier, when I eat too much dairy I can get congested and have more mucus in my body. Food and health have a direct relationship, though different than what Galen thought.
I found Grieco's description of the social value placed on foods during the Renaissance completely fascinating and a trend that continues even today. In the Renaissance, they had something called 'The Great Chain of Being where food was ranked according to nobility. The higher up the more noble the food, these foods were generally reserved for the upper class.Though we don't have an actual list like those in the Renaissance, there are still social connotations assigned to various foods today. For example, caviar isn't something people who are poor or with low social standing eat. This trend can sometimes be observed in restaurants today. Generally speaking, if the restaurant's prices are lower the quality and type of ingredients used are what many would consider 'lower-class.' Now this doesn't mean that the food will be of lower quality, I've been to many small restaurants here in Italy with amazing food and low prices and simple/basic ingredients. Sometimes extravagence isn't the answer with food.
Ciao for now!
Veni. Vidi. Mangia.
Compared to modern banquets an extraordinary amount of food was served, this almost gluttony like serving simply isn't seen today. In addition, banquets today normally don't have eight courses with as many dishes in each course that were served at this wedding banquet. In modern times banquets are generally buffet style with all the courses and dishes lined up together or one dish for each course is served for each course. Finally, this banquet was extremely lavish not only in what is served and the amount served but certainly in the expense of the banquet. Modern banquets can be expensive but nowhere near the cost that this banquet must have reached. I would consider this banquet to be cosmopolitan, there are so many dishes served and seasoned and prepared in such a variety of ways that one gets a wide range of flavors and cooking traditions. Although I love protein in my diet, this feast takes it to the extreme, every course has multiple dishes with some animal or seafood in it. Although my math could be way off, I tried to estimate how many animals would be required for each dish, I estimate that about 21 animals and sea creatures would have been killed for each guest (and this was only for the first four courses out of eight!). The extravagance of this banquet doesn't quite fit my tastes, but Trimalchio probably would have felt a bit more comfortable. Trimalchio would have loved the extravagant nature of all the dishes with their use of exotic spices and by the variety of entertainment provided. However, he might have been put off by some of the dishes served, especially the seafood as seafood was something they didn't really consume during his time. He also may have been confused by everyone sitting at one table instead of people sitting at various levels based on social standing as they would have been arranged at his feast.
Though he is full of contradictions, Platina the Papal librarian, scholar, and writer, gives us a look into food and health in his book Respectable Pleasure and Good Health. Though his book doesn't contain any recipes from the Renaissance it does give us a look into how Italians thought food related to health during this time. It came as no surprise to me that there was a return to Galenic theory and the need to balance the humors. Although some of Galen's theories about how to balance 'humors' and the 'humors' overall are slightly ridiculous I completely agree that food can impact one's metabolism and health. When I eat healthier, I feel healthier, when I eat too much dairy I can get congested and have more mucus in my body. Food and health have a direct relationship, though different than what Galen thought.
I found Grieco's description of the social value placed on foods during the Renaissance completely fascinating and a trend that continues even today. In the Renaissance, they had something called 'The Great Chain of Being where food was ranked according to nobility. The higher up the more noble the food, these foods were generally reserved for the upper class.Though we don't have an actual list like those in the Renaissance, there are still social connotations assigned to various foods today. For example, caviar isn't something people who are poor or with low social standing eat. This trend can sometimes be observed in restaurants today. Generally speaking, if the restaurant's prices are lower the quality and type of ingredients used are what many would consider 'lower-class.' Now this doesn't mean that the food will be of lower quality, I've been to many small restaurants here in Italy with amazing food and low prices and simple/basic ingredients. Sometimes extravagence isn't the answer with food.
Ciao for now!
Veni. Vidi. Mangia.
Do you remember here in America when it was all over the news that republicans were up in arms that people receiving 'food stamps' were able to buy FRESH CRAB LEGS with their benefits??? That was only a year ago...you are certainly correct that food is distinctly tied to social and financial status...still.
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