Extreme Dining: The Theatrical Legacy of Chef Robert May

This chapter explores the extravagant culinary techniques of 17th-century chef Robert May, focusing on his notorious practice of extreme dining, which included shocking food presentations like live animals emerging from pies. It delves into his notable work 'The Accomplished Cook' and the theatrical elements of dining that engaged the elite of the time. The chapter also reflects on the evolution of baking in modern communities and offers practical advice for making miniaturized classic pies.