LEADER 00000cam a2200925Ma 4500 001 ocn839389142 003 OCoLC 005 20220702022102.0 006 m o d 007 cr |n||||||||| 008 130414s2010 enkabe ob 100 0 eng d 010 2010029592 019 961564855|a962703953|a966109115|a988414737|a992052203 |a1037730920|a1038663396|a1045469452|a1055390571 |a1058106561|a1065699674|a1081283542|a1153464392 020 1842177524|q(electronic book) 020 9781842177525|q(electronic book) 020 |z9781842172988|q(hardback) 020 |z1842172980|q(hardback) 035 (OCoLC)839389142|z(OCoLC)961564855|z(OCoLC)962703953 |z(OCoLC)966109115|z(OCoLC)988414737|z(OCoLC)992052203 |z(OCoLC)1037730920|z(OCoLC)1038663396|z(OCoLC)1045469452 |z(OCoLC)1055390571|z(OCoLC)1058106561|z(OCoLC)1065699674 |z(OCoLC)1081283542|z(OCoLC)1153464392 037 22573/ctt1cf9w2f|bJSTOR 040 YDXCP|beng|epn|cYDXCP|dOCLCO|dN$T|dIDEBK|dE7B|dDEBSZ |dOCLCQ|dOCLCO|dOCLCQ|dOCLCO|dOCLCF|dOCLCO|dOCL|dJSTOR |dOCLCO|dOCLCQ|dOCLCO|dAZK|dLOA|dCUS|dCOCUF|dMOR|dCCO |dPIFAG|dDXU|dZCU|dMERUC|dOCLCQ|dIOG|dU3W|dSTF|dWRM|dNRAMU |dICG|dVT2|dAU@|dOCLCQ|dWYU|dDKC|dOCLCQ|dUKAHL|dUKCRE|dHS0 |dOCLCO 049 RIDW 050 4 GT2850|b.T316 2010 072 7 CKB|x000000|2bisacsh 072 7 TEC|x012000|2bisacsh 072 7 HIS015000|2bisacsh 072 7 SOC003000|2bisacsh 082 04 641.3009/033|222 090 GT2850|b.T316 2010 245 00 Table settings :|bthe material culture and social context of dining, AD 1700-1900 /|cedited by James Symonds. 264 1 Oxford [U.K.] ;|aOakville, Conn. :|bOxbow Books,|c[2010] 264 4 |c©2010 300 1 online resource (viii, 181 pages) :|billustrations, maps, plans 336 text|btxt|2rdacontent 337 computer|bc|2rdamedia 338 online resource|bcr|2rdacarrier 347 text file|2rdaft 500 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. 504 Includes bibliographical references. 505 00 |gMachine generated contents note:|gI.|tConsumer Revolution & The Development of Taste --|g1.|tIntroduction /|rJames Symonds --|g2.|tProducing for the Table: A View from the Staffordshire Potteries /|rDavid Barker --|g3. |tTrade Catalogues: Elaborations and Virtual Collections / |rChristine Ball --|g4.|tChocolatada! Sensing the Past: Recreating a 17th-Century Chocolate Recipe /|rAnnie Gray - -|gII.|tElite Feasting & The Cult of Domesticity --|g5. |tConspicuous Consumption: How to Organize a Feast /|rJoan Unwin --|g6.|tDining at Endcliffe Hall /|rJulie Banham -- |g7.|tPrivy to the Feast: Eighty to Supper Tonight /|rMary C. Beaudry --|g8.|tSeparating the Spheres in Early 19th- Century New York City: Redefining Gender among the Middle Class /|rDiana diZerega Wall. 520 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. 588 0 Print version record. 590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic Collection - North America 648 7 18th century|2fast 648 7 19th century|2fast 648 7 1700-1899|2fast 650 0 Food habits|xHistory|0https://id.loc.gov/authorities/ subjects/sh2008103984|y18th century|0https://id.loc.gov/ authorities/subjects/sh2002012474|vCongresses.|0https:// id.loc.gov/authorities/subjects/sh99001533 650 0 Food habits|xHistory|0https://id.loc.gov/authorities/ subjects/sh2008103984|y19th century|0https://id.loc.gov/ authorities/subjects/sh2002012475|vCongresses.|0https:// id.loc.gov/authorities/subjects/sh99001533 650 0 Dinners and dining|0https://id.loc.gov/authorities/ subjects/sh85038076|xSocial aspects|0https://id.loc.gov/ authorities/subjects/sh00002758|xHistory|y18th century |0https://id.loc.gov/authorities/subjects/sh2002006124 |vCongresses.|0https://id.loc.gov/authorities/subjects/ sh99001533 650 0 Dinners and dining|0https://id.loc.gov/authorities/ subjects/sh85038076|xSocial aspects|0https://id.loc.gov/ authorities/subjects/sh00002758|xHistory|y19th century |0https://id.loc.gov/authorities/subjects/sh2002006167 |vCongresses.|0https://id.loc.gov/authorities/subjects/ sh99001533 650 0 Material culture|0https://id.loc.gov/authorities/subjects/ sh85082061|xHistory|y18th century|0https://id.loc.gov/ authorities/subjects/sh2002006124|vCongresses.|0https:// id.loc.gov/authorities/subjects/sh99001533 650 0 Material culture|0https://id.loc.gov/authorities/subjects/ sh85082061|xHistory|y19th century|0https://id.loc.gov/ authorities/subjects/sh2002006167|vCongresses.|0https:// id.loc.gov/authorities/subjects/sh99001533 650 0 Archaeology and history|0https://id.loc.gov/authorities/ subjects/sh85006513|vCongresses.|0https://id.loc.gov/ authorities/subjects/sh99001533 650 0 Social archaeology|vCongresses.|0https://id.loc.gov/ authorities/subjects/sh2010113452 650 0 Social history|y18th century|0https://id.loc.gov/ authorities/subjects/sh85123954|vCongresses.|0https:// id.loc.gov/authorities/subjects/sh99001533 650 0 Social history|y19th century|0https://id.loc.gov/ authorities/subjects/sh85123955|vCongresses.|0https:// id.loc.gov/authorities/subjects/sh99001533 650 7 Food habits.|2fast|0https://id.worldcat.org/fast/930807 650 7 History.|2fast|0https://id.worldcat.org/fast/958235 650 7 Dinners and dining|xSocial aspects.|2fast|0https:// id.worldcat.org/fast/893960 650 7 Dinners and dining.|2fast|0https://id.worldcat.org/fast/ 893952 650 7 Material culture.|2fast|0https://id.worldcat.org/fast/ 1011739 650 7 Archaeology and history.|2fast|0https://id.worldcat.org/ fast/813004 650 7 COOKING|xGeneral.|2bisacsh 650 7 Social archaeology.|2fast|0https://id.worldcat.org/fast/ 1122274 650 7 TECHNOLOGY & ENGINEERING|xFood Science.|2bisacsh 650 7 Social history.|2fast|0https://id.worldcat.org/fast/ 1122498 650 7 HISTORY|zEurope|zGreat Britain.|2bisacsh 655 0 Electronic book. 655 4 Electronic books. 655 7 Conference papers and proceedings.|2fast|0https:// id.worldcat.org/fast/1423772 655 7 History.|2fast|0https://id.worldcat.org/fast/1411628 655 7 Conference papers and proceedings.|2lcgft|0https:// id.loc.gov/authorities/genreForms/gf2014026068 700 1 Symonds, James,|cPh. 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