Dr. Sally Cornelison

Food and food-related c3ulture was as important in Italy during the Renaissance as it is today. Illustrated with images of kitchens and meals from late medieval manuscripts, prints, and paintings, as well as with a variety of Renaissance cooking, serving, and dining utensils, this lecture examines what people from different social classes ate, how they ate it, and where their food was prepared in both humble homes and palatial residences.