Royal Taste
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Royal Taste
Food, Power and Status at the European Courts after 1789
Vooght, Danielle De
Taylor & Francis Ltd
04/2011
246
Dura
Inglês
9780754668374
15 a 20 dias
620
Descrição não disponível.
Introduction Food and Power: Studying Food at (Modern) Courts, Danielle 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 Danielle 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 Bouchees: The Modernization of Official Banquets at the Ottoman Palace in the Nineteenth Century, OEzge 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), Danielle De Vooght; conclusion Conclusion, Stephen Mennell;
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
french;haute;cuisine;vooght;service;russe;court;society;louis;xivs;De Sole;George III;Napoleon III;Rock Partridge;Sultan Mahmut II;Sea Bass;French Haute Cuisine;De Vooght;Haute Cuisine;Ottoman Palace;Dinner Occasions;Savory Pastry;Mahmut II;Ottoman Court;Young Man;Banquets Prepared;Ottoman Archives;Imperial Kitchens;White Sauce;Louis XIV's Court;French Cuisine;Bordeaux Wines;French Dishes;Dinner Guests;Leopold II
Introduction Food and Power: Studying Food at (Modern) Courts, Danielle 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 Danielle 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 Bouchees: The Modernization of Official Banquets at the Ottoman Palace in the Nineteenth Century, OEzge 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), Danielle De Vooght; conclusion Conclusion, Stephen Mennell;
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
french;haute;cuisine;vooght;service;russe;court;society;louis;xivs;De Sole;George III;Napoleon III;Rock Partridge;Sultan Mahmut II;Sea Bass;French Haute Cuisine;De Vooght;Haute Cuisine;Ottoman Palace;Dinner Occasions;Savory Pastry;Mahmut II;Ottoman Court;Young Man;Banquets Prepared;Ottoman Archives;Imperial Kitchens;White Sauce;Louis XIV's Court;French Cuisine;Bordeaux Wines;French Dishes;Dinner Guests;Leopold II
