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The art of dining : a history of cooking & eating

Author: Sara Paston-Williams; National Trust (Great Britain)
Publisher: London : National Trust, 1993.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
... 'tis very fine, but where d'ye sleep, or where d'ye dine? Blenheim Palace was still being built when this verse was composed in 1714. The author - possibly Alexander Pope or Jonathan Swift - was attacking the grandiloquent baroque style of architecture which placed dining rooms far from kitchens, making food stone cold before it even reached the table. The question posed is one that fascinates visitors to
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Genre/Form: History
Additional Physical Format: Online version:
Paston-Williams, Sara.
Art of dining.
London : National Trust, 1993
(OCoLC)606185129
Online version:
Paston-Williams, Sara.
Art of dining.
London : National Trust, 1993
(OCoLC)622222742
Document Type: Book
All Authors / Contributors: Sara Paston-Williams; National Trust (Great Britain)
ISBN: 0707801737 9780707801735 0810919400 9780810919402 0707803608 9780707803609
OCLC Number: 29474421
Description: 348 pages : illustrations (some color) ; 26 cm
Contents: Good lordship and feasting : medieval and early Tudor food --
Suckets and marchpane : Elizabethan food --
Sweet herbs and strong bitter brews : Stuart food --
An elegant repast : Georgian food --
The well-ordered table : Victorian and Edwardian food.
Responsibility: Sara Paston-Williams.

Abstract:

... 'tis very fine, but where d'ye sleep, or where d'ye dine? Blenheim Palace was still being built when this verse was composed in 1714. The author - possibly Alexander Pope or Jonathan Swift - was attacking the grandiloquent baroque style of architecture which placed dining rooms far from kitchens, making food stone cold before it even reached the table. The question posed is one that fascinates visitors to historic houses - in England and elsewhere. Sleeping habits and arrangements have changed comparatively little over the centuries, but cooking and eating have undergone revolution after revolution. Behind the curious ingredients and mysterious language of old cookbooks lies a completely different world, where the foods that we take for granted were often not available, food preparation, cooking and preservation were laborious tasks, and the art of dining reflected social attitudes far removed from modern practice.

Sara Paston-Williams has used the great wealth of Britain's National Trust houses and records to produce this carefully researched book. She has tackled the huge subject chronologically, from the cavernous kitchens and great halls of medieval houses like Cotehele in Cornwall to the ingenious technology of late Victorian service areas such as that at Cragside in Northumberland, which produced food for ornate dining rooms and intimate parlors. Each chapter of The Art of Dining includes historical recipes, together with their modern adaptations. The result is a feast for the eye as well as a fascinating guide to all the arts of dining.

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