The Baroque period, which spanned from the 17th to the early 18th century, was a time of great luxury and extravagance. During this time, caviar was considered a delicacy and a symbol of wealth and status.

Caviar was highly prized among the European aristocracy and was often served at lavish banquets and feasts. It was particularly popular in Russia, where the sturgeon fish, which produces the prized roe, was abundant in the Caspian Sea.

In fact, caviar was so highly valued during the Baroque period that it was sometimes referred to as “black gold”. It was even used as a form of currency, with merchants and traders using caviar to exchange goods and services.

The Baroque period also saw the development of new techniques for harvesting and preserving caviar. Salting and pressing caviar were popular methods for preserving the delicate roe, and these techniques helped to make caviar a staple of European cuisine.

Today, caviar remains a highly prized luxury item, and its rich history during the Baroque period is a testament to its enduring appeal and popularity.