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050 4 GT2850|b.T316 2010
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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/
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650 0 Food habits|xHistory|0https://id.loc.gov/authorities/
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650 0 Material culture|0https://id.loc.gov/authorities/subjects/
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authorities/subjects/sh85123954|vCongresses.|0https://
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650 0 Social history|y19th century|0https://id.loc.gov/
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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://
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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/
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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://
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655 7 History.|2fast|0https://id.worldcat.org/fast/1411628
655 7 Conference papers and proceedings.|2lcgft|0https://
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700 1 Symonds, James,|cPh. D.,|0https://id.loc.gov/authorities/
names/n2013004151|eeditor.
776 08 |iPrint version:|tTable settings.|dOxford [UK] ; Oakville,
Conn. : Oxbow Books, ©2010|z9781842172988|w(DLC)
2010029592|w(OCoLC)650827361
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=570188|zOnline ebook via EBSCO. Access
restricted to current Rider University students, faculty,
and staff.
856 42 |3Instructions for reading/downloading the EBSCO version
of this ebook|uhttp://guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d202207013|cEBSCO|tEBSCOebooksacademic July NEW 6029
|lridw
994 92|bRID
