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In the "Neither Barset not Palliser" stringcat3 gives us a great review of Inside the Victorian Home by Judith Flanders:
"I'm (happily) in the midst of the highly readable "Inside the Victorian Home: A Portrait of Domestic Life in Victorian England" by Judith Flanders. Norton trade paper 2006 ISBN 0-393-327639. 500 pages including extensive notes and bibliography, the latter breaking out primary and secondary sources. Very well illustrated in B&W with 24 color plates.
Flanders takes us through (primarily) the typical middle-class Victorian home. She makes thorough use of primary sources including letters, memoirs and diaries, women's magazines and their advertisements, period pamphlets addressing social issues, cookbooks and home management manuals such as Mrs. Beeton's, home decor books and of course, contemporary literature. Trollope and his works get 32 mentions: Small House, He Knew He Was Right, Last Chronicle, The Way We Live Now, Miss Mackenzie. Barchester Towers, Dr Thorne and Framley Parsonage.
In the introduction, Flanders says " I have shaped the book not along a floor plan but along a life span. I begin in the bedroom, with childbirth, and move on to the nursery, and children's lives. Gradually I progress through the kitchen and scullery to the public rooms of the house drawing room, parlor, dining room, morning room and with those rooms the adult public world, marriage and social life, before moving on, via the sickroom, to illness and death. thus a single house contains a multiplicity of lives." She concludes with a chapter on "The Street.""
Chapter headings are:
o Jane Austen's Clerical Connections
o The Parson's Education
o The Parson's Income
o The Parson's Dwelling
o The Country Parish
o The Clergy and the Neighbourhood
o The Parson's Wife
o Manners and Morals
o Morals and Society
o Worship and Belief
o Appendix: 3 prayers composed by JA
4 B&W plates, 12 B&W illustrations, notes, bibliography, index
Professor Thomas is working on a book called "Victorians Fat and Thin" which she says is about "shifts in class and taste that happened in the 19th century and the sorts of colllisions that occurred between food and cultures under industrialization."
Other course readings that look interesting included:
o Curry: The Story of the nation's Favouite Dish by Shrabani Basu
o Romanticism and Colonialism: Writing and Empire 1780-1830 by Timothy Fulford and Peter J. Kitson
This volume examines Romantic literary discourse in relation to colonial politics and the peoples and places with which the British were increasingly coming into contact. It investigates topics from slavery to tropical disease, religion and commodity production, in a wide range of writers from Edmund Burke to Hannah More, William Blake to Phyllis Wheatley, Olaudah Equiano to Mary Shelley, Thomas Clarkson to Lord Byron. Together, the essays constitute a broad assessment of Romanticism's engagement with India, Africa, the West Indies, South America and the Middle East
o Cultures of Taste/Theories of Appetite: Eating Romanticism by Timothy Morton "Cultures of Taste/Theories of Appetite is a volume of interdisciplinary essays that brings together a wide range of scholarship in diet studies, a growing field that investigates connections between food, drink and culture, including literature, philosophy and history...brims with fresh material: from fish and chips to the first curry house in Britain, from mother's milk to Marx, from Kant on dinner parties to Mary Wollstonecraft on toilets. It examines a wide variety of Romantic writers: Hegel, Coleridge, Charlotte Smith, Wordsworth, Byron, Shelley and Keats, and lesser-known writers such as William Henry Ireland and Charles Piggot.
o The Country and the City by Raymond Williams: "a brilliant survey of English literature in terms of changing attitudes towards country and city, Williams' highly-acclaimed study reveals the shifting images and associations between these two traditional poles of life throughout the major developmental periods of English culture."
o Culinary Jottings for Madras by "Wyvern" (Arthur Robert Kenney-Hervert) 'Wyvern' was a colonel in the Indian Army and long resident of Madras who whiled away his spare time writing about cookery in the Madras Athenaeum and Daily News. The upshot of his interesting hobby was this book, which set out to instruct the memsahibs of the day in the best ways to cope with Indian kitchen staff and cooking arrangements and in how to produce decent English and French food with local ingredients and imported supplies. It is a fascinating hybrid, for it tells the modern reader a great deal about Anglo-Indian cookery while providing a matchless description of Victorian haute cuisine. There is possibly no better introduction to good cookery than this book. So talented a teacher was 'Wyvern' that when he came home to Britain he set up a successful cookery school in London. His subsequent books, most notably Commonsense Cookery, were also models of their type, though in many respects never improved on his first attempt, published here.
I will add Curry: A Tale of Cooks and Conquerors by Lizzie Collingham