We all enjoy a great meal, but how does our most elaborate dining experience compare to that of the royal courtiers of the Renaissance? Ken Albala, associate professor of history at the University of the Pacific, will join us this hour to explore the history of cooking and fine dining in Western Europe of the 16th and 17th Centuries. His latest book is “The Banquet: Dining in the Great Courts of Late Renaissance Europe” (University of Illinois Press, 2007).
