Städelsches Kunstinstitut, Frankfurt

In the culinary culture of the aristocracy and the patrician middle classes, banquets consisted of six to eight - sometimes even nine - courses and were always concluded by a dessert. Interest in desserts came to a climax at a time when numerous delicacies had been introduced as new luxuries. This was especially true for sugar confectionary, which appeared in still-lifes around 1600 for the first time.Show more