Royal Taste (eBook, PDF)

Food, Power and Status at the European Courts after 1789
Redaktion: Vooght, Daniëlle De

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 246
• Erscheinungstermin: 8. April 2016
• Englisch
• ISBN-13: 9781317061120
• Artikelnr.: 44876052

Autorenporträt

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;