Una cena barocca - a dining experience of the Baroque age

Abstract

The cuisine of the Baroque age was varied and imaginative, and many authentic menus and recipes of the period still survive. Table settings and the presentation of food all gained in importance at this time, and a wide range of ingredients were used. Paintings of the period enable us to visualize the sumptuous displays of food that were admired. The International Institute for Baroque Studies held an evening of Baroque food and music on 14th November 2014, offering patrons the opportunity to experience the gastronomic tastes and flavours of the Baroque age. The event was held in the Ballroom of the Grand Hotel Excelsior and was organised in collaboration with the Programme for Mediterranean Culinary Culture at the Institute for Tourism, Travel and Culture at the University of Malta, the Institute for Tourism Studies, and the Malta Chef Society, and was supported by the Ministry for Tourism. Baroque music was performed by the ‘Camera Galatea’ – Rebecca Hall (flute), John McDonough (oboe) and Akos Kertez (cello).