aristocratic consumption
Banquets Prepared
Bordeaux Wines
Category=KCZ
Category=N
Category=NHD
Category=NHTB
court
courtly dining rituals
cuisine
De Sole
De Vooght
Dinner Guests
Dinner Occasions
diplomatic banquets research
elite food culture power dynamics
eq_bestseller
eq_business-finance-law
eq_history
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
french
French Cuisine
French Dishes
French Haute Cuisine
George III
haute
Haute Cuisine
Imperial Kitchens
Leopold II
louis
Louis XIV's Court
Louis XIV’s Court
Mahmut II
material culture analysis
Napoleon III
nineteenth-century European elites
Ottoman Archives
Ottoman Court
Ottoman Palace
Rock Partridge
russe
Savory Pastry
Sea Bass
service
social hierarchy studies
society
Sultan Mahmut II
vooght
White Sauce
xivs
Young Man
Product details
- ISBN 9780754668374
- Weight: 453g
- Dimensions: 156 x 234mm
- Publication Date: 20 Apr 2011
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Hardback
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The explicit association between food and status was, academically speaking, first acknowledged on the food production level. He who owned the land, possessed the grain, he who owned the mill, had the flour, he who owned the oven, sold the bread. However, this conceptualization of power is dual; next to the obvious demonstration of power on the production level is the social significance of food consumption. Consumption of rich food”in terms of quantity and quality ”was, and is, a means to show one's social status and to create or uphold power. This book is concerned with the relationship between food consumption, status and power. Contributors address the 'old top' of society, and consider the way kings and queens, emperors and dukes, nobles and aristocrats wined and dined in the rapidly changing world of the late eighteenth and nineteenth centuries, where the bourgeoisie and even the 'common people' obtained political rights, economic influence, social importance and cultural authority. The book questions the role of food consumption at courts and the significance of particular foodstuffs or ways of cooking, deals with the number of guests and their place at the table, and studies the way the courts under consideration influenced one another. Topics include the role of sherry at the court of Queen Victoria as a means of representing middle class values, the use of the truffle as a promotional gift at the Savoy court, and the influence of European culture on banqueting at the Ottoman Palace. Together the volume addresses issues of social networks, prestige, politics and diplomacy, banquets and their design, income and spending, economic aims, taste and preference, cultural innovations, social hierarchies, material culture, and many more social and cultural issues. It will provide a useful entry into food history for scholars of court culture and anyone with an interest in modern cultural history.
Daniëlle De Vooght is a postdoctoral researcher at the History Department of the Vrije Universiteit Brussel in Belgium. She is a member of FOST, a research group on Social and Cultural Food Studies.
