This book addresses the relationship between food consumption, status and power at the royal courts of Europe in the late eighteenth and nineteenth centuries. 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.
This book addresses the relationship between food consumption, status and power at the royal courts of Europe in the late eighteenth and nineteenth centuries. 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.
DaniÃ'lle 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.
Inhaltsangabe
Introduction Food and Power: Studying Food at (Modern) Courts, Daniëlle De Vooght, Peter Scholliers; Chapter 1 The Historical Models of Food and Power in European Courts of the Nineteenth Century: An Expository Essay and Prologue, Ken Albala; Chapter 2 A Culinary Captatio Benevolentiae: The Use of the Truffle as a Promotional Gift by the Savoy Dynasty in the Eighteenth Century, Rengenier C. Rittersma; Chapter 3 1I would like to express my gratitude to Daniëlle De Vooght for her encouragement and patience with this chapter. I would also like to express my appreciation to Stephen Mennell for his books and articles on the history of food and drink in England and France, and for Introductionducing me to the "figurational sociology" of Norbert Elias. It is hoped that a historian's version of Elias's methodology has been thoughtfully applied in this chapter. In London, Karin Thyselius and Dick Schumacher provided their usual warm hospitality during the final research phase of this chapter. In Old Lyme, Connecticut, where the bulk of this chapter was written, my parents, Jane and Townsend Ludington, happily kept the children occupied, and at Duke University, Philip Stern provided helpful last-minute comments. Lastly, I would like to thank David Cannadine. For his assistance with this chapter, and for his friendship, this chapter is dedicated to him., Charles C. Ludington; Chapter 4 Food at the Russian Court and the Homes of the Imperial Russian Elite, Sixteenth to mid-Nineteenth Centuries, David I. Burrow; Chapter 5 Pilaf and Bouchées: The Modernization of Official Banquets at the Ottoman Palace in the Nineteenth Century, Özge Samanc?; Chapter 6 The Ceremony of Dining at Napoleon III's Court Between 1852 and 1870, Anne Lair; Chapter 7 Culinary Networks of Power in a Nineteenth-Century Court Society: Dining with the Kings of the Belgians (1831-1909), Daniëlle De Vooght; conclusion Conclusion, Stephen Mennell;
Introduction Food and Power: Studying Food at (Modern) Courts, Daniëlle De Vooght, Peter Scholliers; Chapter 1 The Historical Models of Food and Power in European Courts of the Nineteenth Century: An Expository Essay and Prologue, Ken Albala; Chapter 2 A Culinary Captatio Benevolentiae: The Use of the Truffle as a Promotional Gift by the Savoy Dynasty in the Eighteenth Century, Rengenier C. Rittersma; Chapter 3 1I would like to express my gratitude to Daniëlle De Vooght for her encouragement and patience with this chapter. I would also like to express my appreciation to Stephen Mennell for his books and articles on the history of food and drink in England and France, and for Introductionducing me to the "figurational sociology" of Norbert Elias. It is hoped that a historian's version of Elias's methodology has been thoughtfully applied in this chapter. In London, Karin Thyselius and Dick Schumacher provided their usual warm hospitality during the final research phase of this chapter. In Old Lyme, Connecticut, where the bulk of this chapter was written, my parents, Jane and Townsend Ludington, happily kept the children occupied, and at Duke University, Philip Stern provided helpful last-minute comments. Lastly, I would like to thank David Cannadine. For his assistance with this chapter, and for his friendship, this chapter is dedicated to him., Charles C. Ludington; Chapter 4 Food at the Russian Court and the Homes of the Imperial Russian Elite, Sixteenth to mid-Nineteenth Centuries, David I. Burrow; Chapter 5 Pilaf and Bouchées: The Modernization of Official Banquets at the Ottoman Palace in the Nineteenth Century, Özge Samanc?; Chapter 6 The Ceremony of Dining at Napoleon III's Court Between 1852 and 1870, Anne Lair; Chapter 7 Culinary Networks of Power in a Nineteenth-Century Court Society: Dining with the Kings of the Belgians (1831-1909), Daniëlle De Vooght; conclusion Conclusion, Stephen Mennell;
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