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Feast A History of Grand Eating

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  More...

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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: 1.628
Language: English

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 attuned to how these celebrations mirror the societies that hold them and to the way they reflect shifts in power and class, this beautifully illustrated book offers a lively and illuminating history of grand eating. .

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

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