Table settings : the material culture and social context of dining, AD 1700-1900 / edited by James Symonds.
Material type:
TextPublication details: Oxford [U.K.] ; Oakville, Conn. : Oxbow Books, ©2010.Description: 1 online resource (viii, 181 pages) : illustrations, maps, plansContent type: - text
- computer
- online resource
- 1842177524
- 9781842177525
- Food habits -- History -- 18th century -- Congresses
- Food habits -- History -- 19th century -- Congresses
- Dinners and dining -- Social aspects -- History -- 18th century -- Congresses
- Dinners and dining -- Social aspects -- History -- 19th century -- Congresses
- Material culture -- History -- 18th century -- Congresses
- Material culture -- History -- 19th century -- Congresses
- Archaeology and history -- Congresses
- Social archaeology -- Congresses
- Social history -- 18th century -- Congresses
- Social history -- 19th century -- Congresses
- Habitudes alimentaires -- Histoire -- 18e siècle -- Congrès
- Habitudes alimentaires -- Histoire -- 19e siècle -- Congrès
- Culture matérielle -- Histoire -- 18e siècle -- Congrès
- Culture matérielle -- Histoire -- 19e siècle -- Congrès
- Archéologie et histoire -- Congrès
- Archéologie sociale -- Congrès
- Histoire sociale -- 18e siècle -- Congrès
- Histoire sociale -- 19e siècle -- Congrès
- COOKING -- General
- TECHNOLOGY & ENGINEERING -- Food Science
- HISTORY -- Europe -- Great Britain
- Archaeology and history
- Dinners and dining -- Social aspects
- Food habits
- Material culture
- Social archaeology
- Social history
- 1700-1899
- 641.3009/033 22
- GT2850 .T316 2010
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OPJGU Sonepat- Campus | E-Books EBSCO | Available |
Includes papers presented at conference entitled "The table : the material culture and social context of dining in the historical periods," held at University of Sheffield, April 23-25, 2004.
Includes bibliographical references.
Machine generated contents note: I. The Consumer Revolution & The Development of Taste -- 1. Introduction / James Symonds -- 2. Producing for the Table: A View from the Staffordshire Potteries / David Barker -- 3. Trade Catalogues: Elaborations and Virtual Collections / Christine Ball -- 4. Chocolatada! Sensing the Past: Recreating a 17th-Century Chocolate Recipe / Annie Gray -- II. Elite Feasting & The Cult of Domesticity -- 5. Conspicuous Consumption: How to Organize a Feast / Joan Unwin -- 6. Dining at Endcliffe Hall / Julie Banham -- 7. Privy to the Feast: Eighty to Supper Tonight / Mary C. Beaudry -- 8. Separating the Spheres in Early 19th-Century New York City: Redefining Gender among the Middle Class / Diana diZerega Wall.
Print version record.
Fernand Braudel famously observed that the 'mere smell of cooking can evoke a whole civilization'. The way that food is prepared, served, and eaten reveals a great deal about the structure and workings of any society. It is therefore not surprising that food, and the culturally specific etiquettes and equipment that surround the act of eating have been studied by scholars from a wide range of disciplines. The papers in this volume consider the changes that occurred in Old and New World dining and related culinary activities between the 17th century and the early 20th century. This period saw t.
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