Table settings : the material culture and social context of dining, AD 1700-1900 /

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 et...

Full description

Saved in:
Bibliographic Details
Other Authors / Creators: Symonds, James, Ph. D. (Editor)
Format: eBook
Language:English
Imprint: Oxford [U.K.] ; Oakville, Conn. : Oxbow Books, ©2010.
Subjects:
Online Access:Click here for full text
LEADER 06314cam a2200985Ma 4500
001 ocn839389142
003 OCoLC
005 20230306213020.0
006 m o d
007 cr |n|||||||||
008 130414s2010 enkabe ob 100 0 eng d
010 |a  2010029592 
040 |a YDXCP  |b eng  |e pn  |c YDXCP  |d OCLCO  |d N$T  |d IDEBK  |d E7B  |d DEBSZ  |d OCLCQ  |d OCLCO  |d OCLCQ  |d OCLCO  |d OCLCF  |d OCLCO  |d OCL  |d JSTOR  |d OCLCO  |d OCLCQ  |d OCLCO  |d AZK  |d LOA  |d CUS  |d COCUF  |d MOR  |d CCO  |d PIFAG  |d DXU  |d ZCU  |d MERUC  |d OCLCQ  |d IOG  |d U3W  |d STF  |d WRM  |d NRAMU  |d ICG  |d VT2  |d AU@  |d OCLCQ  |d WYU  |d DKC  |d OCLCQ  |d UKAHL  |d UKCRE  |d HS0  |d OCLCO  |d OCLCQ 
019 |a 961564855  |a 962703953  |a 966109115  |a 988414737  |a 992052203  |a 1037730920  |a 1038663396  |a 1045469452  |a 1055390571  |a 1058106561  |a 1065699674  |a 1081283542  |a 1153464392 
020 |a 1842177524  |q (electronic bk.) 
020 |a 9781842177525  |q (electronic bk.) 
020 |z 9781842172988  |q (hbk.) 
020 |z 1842172980  |q (hbk.) 
029 1 |a AU@  |b 000053297132 
029 1 |a DEBBG  |b BV044174565 
029 1 |a DEBSZ  |b 397521308 
029 1 |a NZ1  |b 14934750 
029 1 |a AU@  |b 000066771915 
035 |a (OCoLC)839389142  |z (OCoLC)961564855  |z (OCoLC)962703953  |z (OCoLC)966109115  |z (OCoLC)988414737  |z (OCoLC)992052203  |z (OCoLC)1037730920  |z (OCoLC)1038663396  |z (OCoLC)1045469452  |z (OCoLC)1055390571  |z (OCoLC)1058106561  |z (OCoLC)1065699674  |z (OCoLC)1081283542  |z (OCoLC)1153464392 
037 |a 22573/ctt1cf9w2f  |b JSTOR 
050 4 |a GT2850  |b .T316 2010 
072 7 |a CKB  |x 000000  |2 bisacsh 
072 7 |a TEC  |x 012000  |2 bisacsh 
072 7 |a HIS015000  |2 bisacsh 
072 7 |a SOC003000  |2 bisacsh 
082 0 4 |a 641.3009/033  |2 22 
049 |a WELX 
245 0 0 |a Table settings :  |b the material culture and social context of dining, AD 1700-1900 /  |c edited by James Symonds. 
260 |a Oxford [U.K.] ;  |a Oakville, Conn. :  |b Oxbow Books,  |c ©2010. 
300 |a 1 online resource (viii, 181 pages) :  |b illustrations, maps, plans 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
500 |a 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. 
504 |a Includes bibliographical references. 
505 0 0 |g Machine generated contents note:  |g I.  |t The Consumer Revolution & The Development of Taste --  |g 1.  |t Introduction /  |r James Symonds --  |g 2.  |t Producing for the Table: A View from the Staffordshire Potteries /  |r David Barker --  |g 3.  |t Trade Catalogues: Elaborations and Virtual Collections /  |r Christine Ball --  |g 4.  |t Chocolatada! Sensing the Past: Recreating a 17th-Century Chocolate Recipe /  |r Annie Gray --  |g II.  |t Elite Feasting & The Cult of Domesticity --  |g 5.  |t Conspicuous Consumption: How to Organize a Feast /  |r Joan Unwin --  |g 6.  |t Dining at Endcliffe Hall /  |r Julie Banham --  |g 7.  |t Privy to the Feast: Eighty to Supper Tonight /  |r Mary C. Beaudry --  |g 8.  |t Separating the Spheres in Early 19th-Century New York City: Redefining Gender among the Middle Class /  |r Diana diZerega Wall. 
588 0 |a Print version record. 
520 |a 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. 
650 0 |a Food habits  |x History  |y 18th century  |v Congresses. 
650 0 |a Food habits  |x History  |y 19th century  |v Congresses. 
650 0 |a Dinners and dining  |x Social aspects  |x History  |y 18th century  |v Congresses. 
650 0 |a Dinners and dining  |x Social aspects  |x History  |y 19th century  |v Congresses. 
650 0 |a Material culture  |x History  |y 18th century  |v Congresses. 
650 0 |a Material culture  |x History  |y 19th century  |v Congresses. 
650 0 |a Archaeology and history  |v Congresses. 
650 0 |a Social archaeology  |v Congresses. 
650 0 |a Social history  |y 18th century  |v Congresses. 
650 0 |a Social history  |y 19th century  |v Congresses. 
650 6 |a Habitudes alimentaires  |x Histoire  |y 18e siècle  |v Congrès. 
650 6 |a Habitudes alimentaires  |x Histoire  |y 19e siècle  |v Congrès. 
650 6 |a Culture matérielle  |x Histoire  |y 18e siècle  |v Congrès. 
650 6 |a Culture matérielle  |x Histoire  |y 19e siècle  |v Congrès. 
650 6 |a Archéologie et histoire  |v Congrès. 
650 6 |a Archéologie sociale  |v Congrès. 
650 6 |a Histoire sociale  |y 18e siècle  |v Congrès. 
650 6 |a Histoire sociale  |y 19e siècle  |v Congrès. 
650 7 |a COOKING  |x General.  |2 bisacsh 
650 7 |a TECHNOLOGY & ENGINEERING  |x Food Science.  |2 bisacsh 
650 7 |a HISTORY  |z Europe  |z Great Britain.  |2 bisacsh 
650 7 |a Archaeology and history.  |2 fast  |0 (OCoLC)fst00813004 
650 7 |a Dinners and dining  |x Social aspects.  |2 fast  |0 (OCoLC)fst00893960 
650 7 |a Food habits.  |2 fast  |0 (OCoLC)fst00930807 
650 7 |a Material culture.  |2 fast  |0 (OCoLC)fst01011739 
650 7 |a Social archaeology.  |2 fast  |0 (OCoLC)fst01122274 
650 7 |a Social history.  |2 fast  |0 (OCoLC)fst01122498 
648 7 |a 1700-1899  |2 fast 
655 7 |a Conference papers and proceedings.  |2 fast  |0 (OCoLC)fst01423772 
655 7 |a History.  |2 fast  |0 (OCoLC)fst01411628 
700 1 |a Symonds, James,  |c Ph. D.,  |e editor. 
776 0 8 |i Print version:  |t Table settings.  |d Oxford [UK] ; Oakville, Conn. : Oxbow Books, ©2010  |z 9781842172988  |w (DLC) 2010029592  |w (OCoLC)650827361 
856 4 0 |z Click here for full text  |u https://ezproxy.wellesley.edu/login?url=https://www.jstor.org/stable/10.2307/j.ctt1cfr702 
938 |a Askews and Holts Library Services  |b ASKH  |n AH25070678 
938 |a ebrary  |b EBRY  |n ebr10695234 
938 |a EBSCOhost  |b EBSC  |n 570188 
938 |a ProQuest MyiLibrary Digital eBook Collection  |b IDEB  |n cis25345526 
938 |a YBP Library Services  |b YANK  |n 10440651 
910 |a Books at JSTOR Evidence Based Acquisitions 
945 |s t 
999 |f - 
994 |a 92  |b WEL