Die kulinarische Partizipation der Parlamente
Ausspeisungen, Diäten und Tafeln sächsischer Landtage 1612–1918
Abstract
The prestigious meals to which members of the state parliament were invited in the Electorate/Kingdom of Saxony during the transition from the early modern assembly of estates to the constitutional bicameral parliament indicate what status the sovereign and his court attributed to the state parliament as a whole and to the individual members of parliament.
Beim Essen zum Landtagsabschied am 3. Dezember 1837 in Dresden ließ König Friedrich August II. von Sachsen zur Suppe einen alten trockenen Madeira oder Marsala servieren. Zum Fisch kam ein über Jahrzehnte gereifter Rheinwein, zum Relevé de boucherie ...
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