Elegant eating : four hundread years of dining in style
著者
書誌事項
Elegant eating : four hundread years of dining in style
V&A Publications, 2002
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注記
Includes bibliographical references (p. 142) and index
内容説明・目次
内容説明
Surveying the art of fine dining in Europe from the 16th century to the present, this book concentrates on the art of decorating the table, following the courses of a grand dinner from cocktails to dessert. From flowers and garlands to porcelain, silverware and centrepieces, the many different items created for eating and drinking in style are shown in a rich variety of settings. Introductory sections on dining ceremony and furnishing set the scene, which moves from grand palaces with sumptuous 18th- and 19th-century table settings, to the bare oak favoured by William Morris, or more intimate private dining rooms and stylish modern interiors. Unusual illustrations, ranging from Elizabethan spice dishes, Italian baroque ice sculpture and Georgian novelty tablewares to emphatically modern Scandinavian ceramics, are shown alongside a wealth of paintings, historical photographs and original designs revealing an astonishingly rich visual heritage. Expert curators and art historians draw on a range of sources such as diaries, novels and manuals of polite behaviour to evoke a vanishing world of arcane etiquette, elegance, luxury and taste.
International in outlook, "Elegant Eating" combines a rich array of individual items used to dress the table - many from the collections at the V&A - and authentic historical settings to give them context. In addition, set piece table layouts in the historic manner have been specially created for this book, which should be an inspiration to anyone with an interest in style and interior design. Surveying the art of fine dining in Europe from the 16th century to the present, this book concentrates on the art of decorating the table, following the courses of a grand dinner from cocktails to dessert. From flowers and garlands to porcelain, silverware and centrepieces, the many different items created for eating and drinking in style are shown in a rich variety of settings.
目次
- Setting the Scene: Furnishing the Dining Room
- From the Buffet to the Sideboard
- Time for Dinner, 1700-1890
- Cocktail Culture
- Scandinavian Style Dining
- Restaurant Style, 1950-2000. Dressing the table: Trenchers and Porringers
- Entertaining Bacchus and Ceres
- A la Francaise to a la Russe, 1680-1930
- Napery, 1600-1800
- Knives, Forks and Spoons, 1600-1830
- Flowers and Garlands'
- Saucers', Casters and Tureens, 1600-1800
- From the Salt to the Centrepiece, 1580-1780
- Four Hundred Years of Keeping Food Hot
- The English at Table - Hogarth to Grossmith
- Luxury Glass for Wine and Beer, 1550- 1720. The dessert: Serving Sweetmeats
- Ice-cream
- Porcelain for the Dessert
- Sculpture for the Dessert, 1680-1910
- Serving and Cooling Wine
- "Of Fish, Fowl and Fruit...". After dinner: Toasts and Loving Cups, 1640-1830
- Tea, Coffee and Chocolate
- After-dinner Games and Pastimes. Celebrations and ceremonies: The Royal Table in England
- The Victorian Christmas Dinner
- Dining Away from Home
- Dining with the Duke of Wellington
- Dining at the Ritz
- Dressing the Corporate Table.
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