Table settings : the material culture and social context of dining, AD 1700-1900 / edited by James Symonds.

Format:

Book

Contributor:

Symonds, James, Ph. D.

Language:

English

Subjects (All):

Food habits--History--18th century--Congresses.

Food habits.

Food habits--History--19th century--Congresses.

Dinners and dining--Social aspects--History--18th century--Congresses.

Dinners and dining.

Dinners and dining--Social aspects--History--19th century--Congresses.

Material culture--History--18th century--Congresses.

Material culture.

Material culture--History--19th century--Congresses.

Archaeology and history--Congresses.

Archaeology and history.

Social archaeology--Congresses.

Social archaeology.

Social history--18th century--Congresses.

Social history.

Social history--19th century--Congresses.

Physical Description:

1 online resource (viii, 181 pages) : illustrations, maps, plans

Edition:

1st ed.

Place of Publication:

Oxford ; Oakville, Conn. : Oxbow Books, 2010.

Language Note:

English

Summary:

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.

Contents:

Cover; Acknowledgements; List of Contributors; 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); 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); 9. Domesticity and the Dresser: An Archaeological Perspective from Rural 19th-CenturyPembrokeshire (Harold Mytum); 10. 'We Lived Well at the Hagg': Foodways and Social Belonging in Working-ClassRural Cheshire (Darren Griffi n and Eleanor Conlin Casella); 11. The Material Manifestations of 19th-Century Irish America (Stephen A. Brighton); 12 The Ceramic Revolution in Iceland (Gavin Lucas)

13. Gentility: A Historical Context for the Material Culture of the Table in the 'Long 19th Century',1780-1915 (Linda Young); 14. Feeding Workers: Food and Drink in Early Colonial Australia (Susan Lawrence); 15. A Not So Useless Beauty: Economy, Status, Function, and Meaning in the Interpretation of Transfer-Printed Tablewares (Alasdair Brookes); 16. Postcard from Te Awamutu: Eating and Drinking with the Troops in the New Zealand War Front(Alexy Simmons)

Notes:

Includes papers presented at a 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.

ISBN:

9781842177525

1842177524

9781299485198

1299485197

OCLC:

839389142