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A banquet (/ ˈ b æ ŋ k w ɪ t /; French:) is a formal large meal [1] where a number of people consume food together. Banquets are traditionally held to enhance the prestige of a host, or reinforce social bonds among joint contributors.
The banquet of Château-Rouge, held in Paris on 9 July 1847, began the campagne des banquets. The campagne des banquets (banquet campaign) were political meetings during the July Monarchy in France which destabilized the King of the French Louis-Philippe.
The staging of an elaborate entremet at the banquet of Charles V in 1378; illumination from Grandes Chroniques, late 14th century.. The word entremets, as a culinary term, first appears in line 185 of Lanval, one of the 12th century Lais of Marie de France and subsequently in La Vengeance Raguidel (early 13th century), line 315.
Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy [2] first published by Éditions Larousse in Paris in 1938. The majority of the book is about French cuisine , and contains recipes for French dishes and cooking techniques.
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The IETF language tags have registered fr-1694acad for Early Modern French, "17th century French, as catalogued in the "Dictionnaire de l'académie françoise", 4eme ed. 1694; frequently includes elements of Middle French, as this is a transitional period". [5]
Following the work of Pierre Larousse on the Grand dictionnaire Universel, the Grand Dictionnaire Encyclopédique Larousse (French pronunciation: [ɡʁɑ̃ diksjɔnɛːʁ ɑ̃siklɔpedik laʁus]), a ten-volume dictionary, was published in Paris between 1982 and 1985 by Éditions Larousse. [1]
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