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.

Author Biography

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 Andre de Moffarts.