Feast A History of Grand Eating

Name: Feast A History of Grand Eating
Price: 24.18 USD
Availability: InStock
ISBN: 9780151007585

ISBN-10: 0151007586

ISBN-13: 9780151007585

Edition: 2003

Authors: Roy Strong

List price: $35.00

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Description:

Sharing a grand meal has always been a complex social event. Feasts have been used to celebrate significant occasions, to parade rank and hierarchy, and to flatter and influence people. There has always been a theatrical element to the feast as well-from the nude dancers who entertained dinner guests in ancient Greece to the restrained rigors of the Victorian dinner party. Sir Roy Strong examines this cultural phenomenon with knowledge, wit, and style-beginning with the ninth century B.C., when a Babylonian emperor discreetly invited seventy thousand guests for a ten-day celebration, and ending early in the twentieth century, by which time feasts had become somewhat more modest. Always…

Book details

List price: $35.00
Copyright year: 2003
Publisher: Houghton Mifflin Harcourt Publishing Company
Publication date: 11/3/2003
Binding: Hardcover
Pages: 368
Size: 6.50" wide x 8.75" long x 1.25" tall
Weight: 1.386
Language: English

Sir Roy Strong is a writer, historian, broadcaster, diarist and gardener.



List of Illustrations


Preface



Convivium: When in Rome ...


The Greek inheritance


The age of Apicius


Cena and convivium


Public and imperial banquets


Disintegration and survival



Interlude: Fast and Feast


Cuisine: the silent centuries


The Christian table and the birth of manners


Feast as power


A reconciliation of opposites



In the Eye of the Beholder


Cooks, cookery books and cuisine


The triumph of conspicuous consumption


Manners maketh man


Enter the entremets



Renaissance Ritual


The refinement of cuisine


Pliny relived and the reinvention of the dining-room


Convivium revived


The Renaissance banquet


Feast into fantasy


The collation and banquet


Meals and the mystery of monarchy



From Court to Cabinet


The triumph of illusion


A culinary revolution


Service a la francaise and tablescapes


The salle a manger and eating rooms


Manners into etiquette


Messieurs, au couvert du Roi!


Food and festival at Versailles


The quest for informality



Dinner is Served


From revolution to the return of ritual


The century of Careme


The proliferation of the dining-room and shifting mealtimes


The dinner party


Service a la francaise to service a la russe


The ritual and etiquette of dinner


The way we live now


Postscript: The Eclipse of the Table?


Notes and Sources


Index