Professional Documents
Culture Documents
Acknowledgments
viii
List
of
Figures
xii
INTRODUCTION
p.
1
CHAPTER
1
The
Goblet
of
Philip
the
Good
p.
18
The
description
of
the
Goblet
of
Philip
the
Good
in
inventories
p.
20
Presentation
of
the
object
p.
30
The
culture
of
badges
p.
41
CHAPTER
2
Materials,
techniques
and
processes
of
working
p.
59
The
materials
used
in
the
Goblet
of
Philip
the
Good
p.
61
v
Gobelet
p.
122
Couppe
and
hanap
p.
128
Tasse
p.
132
Other
drinking
vessels:
grolle
and
creusequin
p.
137
Aiguière
p.
141
Pot
p.
143
Bacin
p.
146
Flacon
and
other
vessels
to
store
liquids
p.
148
Plat
p.
152
Tranchoir
and
tailloir
p.
154
Escuelle
p.
155
Drageoir
p.
157
vi
Olivier
de
la
Marche’s
Estat
de
la
Maison
de
Bourgogne
p.
231
The
household
of
the
duke:
court
offices
and
their
duties
p.
233
The
ceremonial
of
the
banquet
according
to
La
Marche
p.
241
The
procedure
of
the
banquet
p.
242
The
vessels
in
use
at
the
banquet
p.
250
The
setting
of
the
table
and
the
service
of
food
p.
253
The
carving
of
the
meat
p.
257
The
conclusion
of
the
meal:
wafers,
sweetmeats
and
hippocras
p.
262
Appendix:
Structure
of
the
Inventory
of
Charles
the
Bold
p.
283
Bibliography
p.
288
Figures
p.
332
vii