Royal taste : food, power and status at the European courts after 1789

著者

• Vooght, Daniëlle de

書誌事項

Royal taste : food, power and status at the European courts after 1789

[edited by] Daniëlle de Vooght

Ashgate, c2011

• : hbk

注記

Includes bibliographical references (p. [201]-226) and index

収録内容

• The historical models of food and power in European courts of the nineteenth century : an expository essay and prologue / Kenneth Albala
• A culinary captatio benevolentiae : the use of the truffle as a promotional gift by the Savoy dynasty in the eighteenth century / Rengenier Rittersma
• Drinking for approval : wine and the British court from George III to Victoria and Albert / Charles C. Ludington
• Food at the Russian court and the homes of the imperial Russian elite, sixteenth to mid-nineteenth centuries / David I. Burrow
• Pilaf and bouchées : the modernization of official banquets at the Ottoman palace in the nineteenth century / Özge Samanci
• The ceremony of dining at Napoléon III's court between 1852 and 1870 / Anne Lair
• Culinary networks of power in a nineteenth century court society : dining with the kings of the Belgians (1831-1909) / Daniëlle De Vooght

内容説明・目次

巻冊次

: hbk ISBN 9780754668374

内容説明

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.

目次

• Contents: Introduction: food and power: studying food at (modern) courts, DaniA"lle De Vooght and Peter Scholliers
• The historical models of food and power in European courts of the 19th century: an expository essay and prologue, Ken Albala
• A culinary Captatio Benevolentiae: the use of the truffle as a promotional gift by the Savoy dynasty in the 18th century, Rengenier C. Rittersma
• Drinking for approval: wine and the British court from George III to Victoria and Albert, Charles C. Ludington
• Food at the Russian court and the homes of the Imperial Russian elite, 16th to mid-19th centuries, David I. Burrow
• Pilaf and bouchA(c)es: the modernization of official banquets at the Ottoman palace in the 19th century, A-zge Samanci
• The ceremony of dining at Napoleon III's court between 1852 and 1870, Anne Lair
• Culinary networks of power in a 19th century court society: dining with the kings of the Belgians (1831a "1909), DaniA"lle De Vooght
• Conclusion, Stephen Mennell
• Bibliography
• Index.

巻冊次

ISBN 9780754694786

内容説明

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.

目次

• Contents: Introduction: food and power: studying food at (modern) courts, Danielle De Vooght and Peter Scholliers
• The historical models of food and power in European courts of the 19th century: an expository essay and prologue, Ken Albala
• A culinary Captatio Benevolentiae: the use of the truffle as a promotional gift by the Savoy dynasty in the 18th century, Rengenier C. Rittersma
• Drinking for approval: wine and the British court from George III to Victoria and Albert, Charles C. Ludington
• Food at the Russian court and the homes of the Imperial Russian elite, 16th to mid-19th centuries, David I. Burrow
• Pilaf and bouchees: the modernization of official banquets at the Ottoman palace in the 19th century, OEzge Samanci
• The ceremony of dining at Napoleon III's court between 1852 and 1870, Anne Lair
• Culinary networks of power in a 19th century court society: dining with the kings of the Belgians (1831-1909), Danielle De Vooght
• Conclusion, Stephen Mennell
• Bibliography
• Index.

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BB08118344
• ISBN:
  • 9780754668374
  • 9780754694786
• LCCN: 2010038454
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Farnham, Surrey, England ; Burlington, VT
• ページ数/冊数: xi, 229 p.
• 大きさ: 24 cm
• 分類:
  • LCC : GT2853.E8
  • DC22 : 394.1/209409034
• 件名:
  • LCSH : Food habits -- Europe -- History -- 19th century
  • LCSH : Dinners and dining -- Political aspects -- Europe -- History -- 19th century
  • LCSH : Courts and courtiers -- Europe -- History -- 19th century
  • LCSH : Political culture -- Europe -- History -- 19th century
  • LCSH : Europe -- History -- 1789-1900