| VEDECKÝ ČASOPIS O DEJINÁCH SLOVENSKA A
STREDNEJ EURÓPY
VYDÁVA HISTORICKÝ ÚSTAV SLOVENSKEJ AKADÉMIE VIED, V. V. I. ISSN 0018-2575 (print) ISSN 2585-9099 (online) EV 3084/09
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“When once during a meal at the royal table a merry dispute broke out...” Food and alcohol at the feasts of Kings of Hungary in the Late Middle Ages. Historický časopis, 2023, 71, 4, pp. 663-687, Bratislava. Abstract: The text of the study focuses on the feasts of Kings of Hungary in the late Middle Ages. Banquets were an important part of life at medieval royal courts, they took place on various occasions – weddings, councils, meetings of rulers or visits of kings to towns. Despite the relatively high frequency of references to feasting, there are only a few reports in the Hungarian milieu concerning the details of the food and drink at individual feasts. In the text, the author focuses on the chroniclers´ descriptions of some important events that provide information about dining and eating at the Hungarian royal court. The aim of the study is to trace what specific banquets looked like, what food and drink were served, how they reflected the social hierarchy of that time or what preparations were necessary to organize a significant feast. Based on my findings, it can be said that banquets served to present the power and wealth of the host; the way guests were seated reflected and symbolized the social status of particular individuals, their relationships to kings, princes, nobles, or prelates. The central position in the feasts had various meals served in double-digit numbers of courses, meat dishes from a variety of animals were eaten- The meals included different types of sauces and many kinds of spices, which were probably used to a much greater extent in Hungary than in Western European royal courts. Alcohol, especially wine, was also served, as well as beer of various types. All the feasts and festivities mentioned by the author also show that the organization of a major event of the time required a great deal of funding and conscientious preparation, which included not only the procurement of food or the hiring of a sufficient number of staff, but also the organizational preparations concerning the provision of suitable venues for dancing or building of stages or enclosures for the organization of jousting tournaments and horse races. Keywords: Food. Alcohol. Medieval feasts. Late Middle Ages. DOI: https://doi.org/10.31577/histcaso.2023.71.4.6
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