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...

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Bibliographic Details
Other Authors / Creators:Symonds, James, Ph. D., editor.
Format: eBook Electronic
Imprint: Oxford [U.K.] ; Oakville, Conn. : Oxbow Books, ©2010.
Online Access:Click here for full text
Table of Contents:
  • 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.