Holdings Information

Bibliographic Record Display

• Title:Feast : a history of grand eating / Roy Strong.
  
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• Author/Creator:Strong, Roy.
  
• Other Contributors/Collections:R.M. Middleton Foundation.
  
• Published/Created:London : Jonathan Cape, 2002.
  

• Holdings

  Holdings Record Display

  • Location:KOERNER LIBRARY stacks (Floor 1)Where is this?
    
  • Call Number: GT2850 .S87 2002
    
  • Number of Items:1
    
  • Status:Available
    

  • Location:OKANAGAN LIBRARY stacksWhere is this?
    
  • Call Number: GT2850 .S87 2002
    
  • Number of Items:1
    
  • Status:Available
    
  • Links:Donor bookplate
    

   
• Library of Congress Subjects:Food habits--History.
  Dinners and dining--History.
  
• Description:xvii, 349 pages : illustrations ; 24 cm.
  
• Summary:"Toenails cut while dining, meals served to wax effigies of the dead, napkins concealing singing birds, dishes descending from the ceiling - these are just a few of the more exotic aspects of everyman at table. From the stupendous banquets of the Ancient Babylonians, Feast covers five millennia of formal eating." "Feast offers a fascinating and, at times, highly unusual mirror of society. It gathers together for the first time all the ingredients which contributed to the phenomenon of the celebratory meal: the people, the clothes, the food, the setting, the action and its circumstances." "In an age which has virtually abolished the shared meal as a central feature of daily living, Feast presents a revelatory picture of a world we have lost. Beautifully illustrated, it traces fashions in food and the etiquette of eating, taking the reader from the elegancies of the Roman villa to the austerities of the monastic refectory, from the splendours of the Renaissance banquet to the rigours of the Victorian dinner party."--Jacket.
  
• Local note:UBCO Library has a copy from the R.M. Middleton Foundation.
  
• Notes:Includes bibliographical references and index.
  
• ISBN:0224061380
  
• Contents:Ch. 1. Convivium: When in Rome ...
  Greek inheritance
  age of Apicius
  Cena and convivium
  Public and imperial banquets
  Disintegration and survival
  Ch. 2. Interlude: Fast and Feast
  Cuisine: the silent centuries
  Christian table and the birth of manners
  Feast as power
  reconciliation of opposites
  Ch. 3. In the Eye of the Beholder
  Cooks, cookery books and cuisine
  tripumph of conspicuous consumption
  Manners maketh man
  Enter the entremets
  Ch. 4. Renaissance Ritual
  refinement of cuisine
  Pliny relived and the reinvention of the dining-room
  Convivium revived
  Renaissance banquet
  Feast into fantasy
  collation and banquet
  Meals and the mystery of monarchy
  Ch. 5. From Court to Cabinet
  triumph of illusion
  culinary revolution
  Service a la francaise and tablescapes
  salle a manger and eating rooms
  Manners into etiquette
  Messieurs, au couvert du Roi!
  Food and festival at Versailles
  quest for informality
  Ch. 6. Dinner is Served
  From revolution to the return of ritual
  century of Careme
  proliferation of the dining-room and shifting mealtimes
  dinner party
  Service a la francaise to service a la russe
  ritual and etiquette of dinner
  way we live now. Postscript: The Eclipse of the Table?