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
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. This period saw t
Notes
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
