On average, people ate two meals a day. Many types of utensils were used such as small sucket forks used to serve sweetmeats or larger utensils used for carving. The wealthy even had the luxury of "sporks" which is somewhat of a combination of a spoon and fork. At large feasts or celebrations hosted by the wealthy they had many foods such as asparagus, roasted quail, chicken, veal, candied nuts, fruit tarts, and much more. At these celebrations only 3 courses were usually served but they were large and gave the guests many options. The hosts of these feasts were extremely wealthy which is why they are able to get all the food.
Pieter Brueghel the Elder (c1525-1569) Netherlandish Renaissance painter. Photography. Britannica ImageQuest, Encyclopædia Britannica, 25 May 2016.
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Bober, Phyllis Pray. Art, Culture, and Cuisine. Chicago: University of Chicago Press, 1999.
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Montanari, Massimo. The Culture of Food. Translated by Carl Ipsen. Oxford, U.K., and Cambridge, Mass.: Blackwell, 1994.
Strong, Roy. Splendour at Court: Renaissance Spectacle and Illusion. London: Weidenfeld and Nicholson, 1973. Detail of theatrical aspects of festivities, mostly late Renaissance.
Wilson, C. Anne, ed. 'Banquetting Stuffe': The Fare and Social Background of the Tudor and Stuart Banquet. Edinburgh: Edinburgh University Press, 1986.
Wedding banquet of Grand Duke Ferdinand I of Tuscany . Fine Art. Britannica ImageQuest, Encyclopædia Britannica, 25 May 2016.
quest.eb.com/search/108_292601/1/108_292601/cite. Accessed 7 Mar 2017.