Just perfect for ancient foods.
Malcolm McNeill, project researcher and doctoral candidate, SOAS, University of London
In the book accompanying the BP exhibition Ming: 50 years that changed China, curator Jessica Harrison-Hall’s chapter ‘Courts: palaces, people and objects’ vividly evokes the sumptuous banquets of the Ming elite. A Timurid embassy’s account of a feast held in a meadow on 20 August 1420 treats us to an enticing description of geese, roast fowl, and dried and fresh fruits, all artfully arranged to impress these Central Asian dignitaries. The alfresco fine dining experience was accompanied by courtly pageantry. Beautiful cross-dressed male performers danced for the envoys, while entertainers in papier-mâché animal masks moved like wild beasts. These same Central Asians tell us that the Yongle emperor (reigned 1403?1422), the warrior, dined on a multitude of meats in a single sitting and had a penchant for yellow wine made from grain or rice (huang jiu)…
View original post 1,004 more words