The idea of banqueting is ancient (see Sellisternium, Belshazzar's Feast, and Mead halls). In the 16th century, a banquet was very different from our modern perception and stems from the medieval 'ceremony of the void'. After dinner, the guests would stand and drink sweet wine and spices while the table was cleared, or ‘voided’ (Later in the 17th century ‘void’ would be replaced with the French ‘dessert’). During the 16th century, guests would no longer stand in the great chamber whilst the table was cleared and the room prepared for entertainment, but would retire to the parlour or banqueting room. As the idea of banqueting developed, it could take place at any time during the day and have much more in common with the later practice of taking tea. Banqueting rooms varied greatly from house to house, but were generally on an intimate scale either in a garden room or inside such as the small banqueting turrets in Longleat House.
A banquet is a large meal or feast, complete with main courses and desserts. It usually serves a purpose such as a charitable gathering, a ceremony, or a celebration, and is often preceded or followed by speeches in honour of someone. Banquet is a large catering activity department where food & beverage are served for pre-arranged number of peoples on pre-fixed date & time agreed menu & price. (by F&B food Blog)
In ancient Egypt you are determined on how much you eat as where you are in society. Rich egyptians usually held banquets. At Egyptian Banquets there are plenty of rich dishes. The meats what are served are, Beef, seldom, lamb, goat, pig, antelope, gazelle, hyenas, crocodile, hippo, geese, pigeons and fish. Salads, fruits and other dishes as well. Beer and wine is available to. Baklava, basbousa and bbouzat are 3 desserts. Entertainment is provided all through the night by jugglers, clowns, musicians and dancers. It is a night of fun for all! At a predetermined time during the festivities a slave would carry a model mummy into the banqueting room to remind the guests of their mortality.
Ancient Egyptians had no silverware so all food was eaten with their hands. Beer and wine were the customary drinks for people of all social classes. The poor typically ate unleavened bread, onions, and sometimes fish. Beer was the usual drink. Beef and other meats were seldom eaten, except at government –sponsored feasts. The wealthy enjoyed a more varied food selection. Wealthy Egyptians had over fifteen different types of breads. Some of the vegetables common to their diet were lentils, lettuce, peas, cucumbers, onions, and radishes. Sugar was not available in Egypt, but they did keep bees for honey to sweeten their foods. Meats from cattle, sheep, goats, and pigs were often served. The wealthy enjoyed dates, melons, grapes, pomegranates, and apricots, which were in good supply.
The rich often held banquets, where large amounts and a wide variety of foods were served. Wild game and fowl were hunted and served. Butter and cheese were also served at these banquets
GREEK AND ROMANS
Symposium is traditionally translated as “banquet” but more literally “gathering of drinkers” . The Greek symposium was a male aristocratic activity, a social gathering where men drank together, conversed, and enjoyed themselves in a relaxing atmosphere (metmuseum). It was a key Hellenic social institution. Most of the talk that happened in the symposium was about philosophical and political issues and sometimes poetry. They were also frequently held to celebrate the introduction of young men into aristocratic society.
The symposium began as a warrior feast. Prayers opened and closed the meetings and sessions sometimes ended with a procession in the streets.
It was broken up into two parts, the first included food and the second with drinking. The food in the first part was rather simple snack foods, basically used to...