Holbein's fame descended on him, like, suddenly. Coming from a butcher's family (his father was a respected master butcher) and being exceedingly alert (or quick off the blocks, in that fine medieval phrase), he soon absorbed the achievements of both the northern Fleischers and the Italian butchers. Growing up on the shop floor of a butchery gave him an early understanding of anatomy and also the use of colour, but his father was a stern teacher and he was not allowed to mix meats until he had perfected the basic sausage roll (1506-1512). From there his talents for offal shot up in leaps and bounds. He was hardly over thirty when he invented the wonderful Augsburg Braunschweiger (armoured liverwurst) in time for the Peasants War (Boiled Cabbage and Sawdust). After this he never looked back
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| - Holbein's fame descended on him, like, suddenly. Coming from a butcher's family (his father was a respected master butcher) and being exceedingly alert (or quick off the blocks, in that fine medieval phrase), he soon absorbed the achievements of both the northern Fleischers and the Italian butchers. Growing up on the shop floor of a butchery gave him an early understanding of anatomy and also the use of colour, but his father was a stern teacher and he was not allowed to mix meats until he had perfected the basic sausage roll (1506-1512). From there his talents for offal shot up in leaps and bounds. He was hardly over thirty when he invented the wonderful Augsburg Braunschweiger (armoured liverwurst) in time for the Peasants War (Boiled Cabbage and Sawdust). After this he never looked back
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| - Holbein's fame descended on him, like, suddenly. Coming from a butcher's family (his father was a respected master butcher) and being exceedingly alert (or quick off the blocks, in that fine medieval phrase), he soon absorbed the achievements of both the northern Fleischers and the Italian butchers. Growing up on the shop floor of a butchery gave him an early understanding of anatomy and also the use of colour, but his father was a stern teacher and he was not allowed to mix meats until he had perfected the basic sausage roll (1506-1512). From there his talents for offal shot up in leaps and bounds. He was hardly over thirty when he invented the wonderful Augsburg Braunschweiger (armoured liverwurst) in time for the Peasants War (Boiled Cabbage and Sawdust). After this he never looked back, although he wouldn't say why. He went on to invent the Teewurst, the Veewurst, and the Wurstwurst in rapid succession.
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