The Royal Feast

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Alonso Sánchez Coello


1- The Royal Feast (1579)

Alonso Sánchez Coello (Portuguese: Alonso Sanches Coelho 1531 – 8 August 1588) was a Spanish portrait painter, of Portuguese origin, of the Spanish Renaissance and one of the pioneers of the great tradition of Spanish portrait painting.

After spending his childhood in Portugal, he was sent by the Portuguese king John III to study under Anthonis Mor (Anthony More) in Flanders. Returning to Portugal in 1550, he served as a court painter to John. In 1555 he moved to the Spanish court of Philip II, having been recommended by the widow of John III, Juana, who was the sister of the Spanish king. He spent the remainder of his life at the court, becoming a personal favourite of the king and acquiring honours and wealth. He became famous for his royal portraits and depiction of noble scenes.


2- John III

62062portrait-of-philip-ii-of-spain-posters-jpg3- Philip II

The Royal Feast


The Royal Feast, painted in 1579 by Alonso Sánchez Coello, is a representation of Royal members’ life, or more specifically, a meal of Filipe II´s and his court.

Thi   This painting  can be described just by its title, THE ROYAL FEAST, we can obviously see the great lords sitting at this table. One can recognize they are nobles looking at their clothes, so full of different colours, fine cloths, jewelries and secured swords.

Sánchez Coello was known by those type of paintings, describing noble life scenes.

In the centre of the painting  we can see the typical food of those times, of course, eaten by nobles.

 Fruit items, such as pears and grapes, as well as bread and wine are depicted in this painting making every guest’s delights. One of the nobles seems to be serving soup and fish to the king.
We can see sophisticated plates with golden details, revealing all the wealth of the Spanish court due to South American Empire.
One of the desserts served in this kind of events was Royal Marchpane.

Royal Marchpane

Historical Recipe

Take Almonds, and blanch them out of seething water, and beat them untill they come to a fine Paste in a stone Mortar, then take fine searsed Sugar, and so beat it all together till it come to a perfect paste, putting in now and then a spoonfull of Rose-water, to keep it from Oyling; then cover your Marchpane with a sheet of paper as big as a Charger, then cut it round by that Charger, and set an edge about it as about a Tart, then bottom it with Wafers, then bake it in an Oven, or in a baking-pan, and when it is hard and dry, take it out of the Oven, and Ice it with Rosewater and Sugar, and the white of an Egg, being as thick as Butter, and spread it over thin with two or three feathers, and then put it into the Oven again and when you see it rise high and white, take it out again and garnish it with some pretty conceit, and stick some long Comfits upright in it, so gild it, then strow Biskets and Carawayes on it. If your Marchpane be oyly in beating, then put to it as much rose-water as will make it almost as thin as to ice.
img_20110428_1445064 – Marchpane



ps. this work was transformed from PowerPoint and was made in the past school year.

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