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2005, Stroud: Tempus Publishing. ISBN: 0752434454
This multidisciplinary book explores the social practice of dining over 2000 years, examining the archaeological, documentary, material culture and art historical evidence for the consumption of food and drink in various historical, social and cultural contexts. The authors look at the locations for dining and the concomitant decoration, furniture and tableware. They explore the norms for appropriate and inappropriate behaviour and the rituals of dining, such as food preparation and presentation, the serving of food and its means of consumption. The book will be of particular relevance to courses at Durham, Sheffield, Birmingham, Nottingham, Exeter, Royal Holloway and York Paperback 208 pages (September 29, 2005) Publisher: Tempus Publishing Ltd ISBN: 0752434454
This study investigates the role of gender and, within that, class in changing English dining styles in the eighteenth and nineteenth centuries. The period c.1750-1900 has been chosen to cover a major period for dining change, as it is during this time that service à la Russe superseded service à la Française as the dominant formal dining style. This change has been much discussed by food historians and sociologists, but the materiality of change has not hitherto been placed within an archaeologically-informed framework. Equally, while the artefacts of dining are among the most frequently recorded finds in domestic contexts in the historical period, archaeologists have rarely considered them in the context of long-term dining development. Drawing on data from country houses, collections, and published material on middle class and elite settings, this thesis investigates the hypothesis that dining change was driven by women, specifically middle class wives; and that dining-related ephemera must therefore be understood in its relationship with women. It also proposes a narrative of stylistic change using historical archaeological paradigms, introducing the concept of a third, clearly identifiable stage between à la Française and à la Russe. After introducing the data sets and giving a background to dining in the historical period, the first part of the study uses table plans and etiquette, together with depictions of dishes, food moulds and experimental archaeology in the form of historic cookery, to demonstrate the way in which the process of change was driven by middle class women. It argues that à la Russe suited gender and class-specific needs and that, far from being emulative, as has hitherto been assumed, the adaption of à la Russe broke with aristocratic habits. It proposes that a transitional stage in dining style should be recognised, and interprets food design and serving style in the light of this intermediate phase. The setting of dining is explored next, with data on dining décor, plates and physical location interpreted to support the conclusions of the previous section. Following this, the impact of change on food preparation will be used to demonstrate that à la Russe was the result of changes in underlying mentalities which also affected household structure and organisation. The ways women used the materiality of food, including cookbooks, to negotiate status will be demonstrated. A final section will broaden the discussion of gender, class and food. Tea has been chosen as a case study for the further testing of the conclusions drawn from the study of dinner for two reasons: firstly it was, from its introduction, immediately associated with women; and, secondly, tea-related artefacts are among the commonest of archaeological finds, but are rarely understood as engendered and active objects in a domestic context.
The Oxford Handbook of Later Medieval Archaeology, Gerrard, C. & Guttierrez, A. (eds.), Oxford: Oxford University Press
Cooking, Dining, and Drinking2018 •
Food preparation, eating and drinking became increasingly complex and engaging activities during the Middle Ages, and the properties of food and material culture were actively exploited to stimulate the senses of sight, smaell, taste, and even touch. The subjects of medieval cooking, dining and drinking have received considerable historical attention in recent years, yet the material culture associated with these activities has largely been overlooked. This chapter reviews the evidence for these consumptive practices, combining historical documentation, excavated artefacts and other archaeological sources of evidence, to provides an overview of what was arguably the most important aspect of medieval life at all levels of society.
International Journal of Osteoarchaeology
Consuming passions and patterns of consumption. Preston Miracle & Nicky Milner (eds). 2002. Cambridge: University of Cambridge, McDonald Institute for Archaeological Research. McDonald Institute Monograph. 136pp. ISBN 0-9519420-8-52003 •
In: L. Lavan, E. Swift and T. Putzeys (eds.), Objects in Context, Objects in use. Material Spatiality in Late Antiquity (Late Antique Archaeology 5): 313-361.
The archaeology of late antique dining habits in the eastern Mediterranean: A preliminary study of the evidence2007 •
2012 •
American Antiquity
Voss, B. L. (2019). "The archaeology of serious games: Play and pragmatism in Victorian-era dining." American Antiquity 84(1): 26-47.2019 •
This study expands on Ortner’s practice-based theory of “serious games” by interpreting artifacts through a continuum of intention: pragmatism and play. Decisions and actions are defined as pragmatic according to their desired outcome, while play, in contrast, is an attitude or disposition toward the action itself. Both pragmatism and play are examined in this study of dining-related material culture (ceramic tablewares) from a nineteenth-century Chinatown. The research reveals that Chinatown residents varied considerably in their approach to dining, some using the full complement of British- and American-produced earthenwares associated with Victorian-era genteel dining, whereas others primarily used porcelain vessels congruent with dining conventions in southern China. Other households blended the two types of ceramics, typically using Chinese porcelain vessels for individual table settings and British- and American-produced earthenwares for serving vessels. Chinese porcelains were typically purchased in matched sets; in contrast, British and American earthenwares were acquired piece by piece, contributing aesthetic variety to Chinatown table settings. Together, these findings indicate that most Chinatown households were establishing their own “house rules” that redefined dining through new practices. The continuum of intention represented by pragmatism and play affords an integrated methodology for bridging functional/economic and cultural/symbolic interpretive frameworks in archaeology.
Make a Fool of Food merchants. Food, Animals and Men Comical Relationships in Italian Genre Scenes of the Cinquecento
Scandalous Feasts and Holy Meals: Food in Medieval and Early Modern Societies (Program) 25-26/05/20212021 •
From the second half of the sixteenth century, artists such as Vincenzo Campi and Bartolomeo Passerotti put food at the center of their paintings. Still alive or in the form of victuals, the animal is displayed in all its diversity on market stalls, inside bustling kitchens or on the tables of modest families alongside men,women and children whose trade is often directly linked to the preparation and sale of this food. We wish to focus on the comic effects that such proximity between man and the "food" he prepares or sells can generate. By associating -physically and morally -salesmen and cooks with their merchandise, painters insist on their similarities and ridiculethem, thus sending man back to his own bestiality and reminding the spectators how thin the border between man and animal can be. In these stalls where men and animals tend to merge, the boccais especiallyan important point of confusion between man and animal, and thus forms a real comic topos. Thus,the characters eating with their mouths wide open, laughing or even grimacing, by Campi and Passerotti, are perfect counterexamples to the models set up by pedagogues and humanist thinkers in their treatises on civility. Where for Erasmus, eating is a highly regulated action, for Campi it is a vulgar joke that amuses, where the eater behaves in a similar way to his food, to better entertain the spectator. This paper will therefore try to highlight the similarities between merchants and animals in these genre scenes, focusing on the motif of the bocca, acomic detailof these works, which are both entertaining and moralizing.
2022 •
The aim of this paper is to explore the dining habits of ancient Athens in the 5th and 4th centuries BC, through the concept of haute cuisine. Using Jack Goody’s (1982) prerequisites necessary for an elevated form of cooking to appear in a society, the author is investigating literary and archaeological sources. The literary sources hint to a change in food attitudes in the 4th century BC. For instance, the character of the cook appears in comedies, and the first texts that might be called cookbooks are written. In the archaeological material, when elite and non‑elite contexts from Archaic, Classical and Early Hellenistic periods are quantified, an increase in the number of table vessels is noticeable around the same time. In the kitchen, new shapes appear (e.g. fish‑plates) and new cooking techniques (e.g. frying). Furthermore, Athens – a trade centre – receives foreign influences and ingredients (e.g. wines, spices). The author concludes that, according to Goody’s ideas, haute cuisine was, to a certain degree, present in 4th century BC Athens. The author also suggests that the spark for such a transformation may have originated in Athenian taverns, probably run by non‑locals. The further culinary developments of later Hellenistic and Roman times have their roots in the 4th century BC Athenian changing dining habits.
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2022 •
Crítica (México D. F. En línea)
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