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Ladataan... Savory Suppers and Fashionable Feasts: Dining in Victorian AmericaTekijä: Susan Williams
   - Ei tämänhetkisiä Keskustelu-viestiketjuja tästä kirjasta.  RachelfromSarasota | Jun 9, 2008 |  ei arvosteluja | lisää arvostelu
"Savory Suppers and Fashionable Feasts offers a delightfully flavorful tour of dining in America during the second half of the nineteenth century. Susan Williams investigates the manners and morals of that era by looking at its eating customs and cooking methods. As she reveals, genteel dining became an increasingly important means of achieving social stability during a period when Americans were facing significant changes on a variety of fronts - social, cultural, intellectual, technological, and demographic." "Focusing on the rapidly expanding middle class, Williams not only examines mealtime rituals, but she looks at the material culture of Victorian dining: the furniture, the furnishings, and the growing array of accouterments - from asparagus tongs to sardine servers and lace doilies - that supported genteel expectations for tableside behavior. She also explores changing ideas about meals - how they fit into the daily schedule and what kinds of food and drink came to characterize specific meals and menus. Complementing Williams's analysis and descriptions is a lavish array of illustrations, as well as a rich sampling of recipes from the diaries and cookbooks of the era. The result is at once an informative look at life in Victorian America and a sumptuous celebration of a key moment in the country's culinary experience."--Jacket. Kirjastojen kuvailuja ei löytynyt. |
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 Google Books — Ladataan...LajityypitMelvil Decimal System (DDC)394.1Social sciences Customs, Etiquette, Folklore General Customs Eating, drinking, using drugsKongressin kirjaston luokitusArvio (tähdet)Keskiarvo: (4.75)
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“A fork is pierced partly through the centre of an orange, entering it from the stem side; the fork serves for a handle, which is held in the left hand, while with a sharp knife the peel and thin skin are cut off in strips from the top of the orange to the fork handle; now, holding it in the right hand, the orange can be eaten, leaving all the fibrous pulp on the fork” Mary F. Henderson
From Mrs. Beeton’s Book of Household Management 1859 –1861, here is a list of “Things not to be forgotten at a Picnic”
“A stick of horseradish, a bottle of mint-sauce well corked, a bottle of salad dressing, a bottle of vinegar, made mustard, pepper, salt, good oil, and pounded sugar. If it can be managed, take a little ice. It is scarcely necessary to say that plates, tumblers, wine-glasses, knives, forks, and spoons, must not be forgotten; as also teacups and saucers, 3 or 4 teapots, some lump sugar, and milk, if this last-named article cannot be obtained in the neighborhood. Take 3 corkscrews. 3 dozen quart bottles of ale, packed in hampers; ginger-beer, soda-water, and lemonade, of each 2 dozen bottles; 6 bottles of sherry, 6 bottles of claret, champagne a discretion, and any other light wine that may be preferred, and 2 bottles of brandy. Water can usually be obtained; so it is useless to take it.”
Whew! While I don’t know how many people Mrs. Beeton was planning on serving, the liquor alone for this picnic is more than my family consumes in a year! And I certainly hope that someone, probably a servant, stayed sober enough to guide the carriage home safely! (