Studies in Art

Please note: this event has now passed

Great banquets and feasting played a major role in the lives of the great and wealthy throughout the ages. Often highlighting an occasion of dynastic or political significance, such feasts were realizations of aesthetic and social ideals.

This course will trace the history of dining from the Renaissance to the Victorian period, the development of fine cookery and the changing etiquette of the table. It will consider the importance of spectacle and display, the technology of the kitchen, fashions in table arrangements, the evolution of cutlery and the delights of the dessert.


Tuesday 3 November 2009

10.30am
Reconstructing the Kitchens of Henry VIII: Experimental Archaeology at Historic Royal Trusts
Marc Meltonville, Project Co-Ordinator, Historic Royal Kitchens, Hampton Court Palace

12.00noon
Curious Delights: Banquets and Banqueting Houses in Tudor England
Dr Paula Henderson, FSA

1.00pm
Lunch

2.00pm
The Edible Edifice: Dining in the Baroque Age
Ivan Day, Food Historian


Tuesday 10 November 2009

10.30am
The Renaissance Banquet: A Feast for all the Senses
Gillian Riley

12.00noon
“Most curiously wrought”: Displaying Plate on the Buffet and Cupboard
Philippa Glanville, Independent Scholar and Social Historian

1.00pm
Lunch

2.00pm
The Kitchen and its Offices
Peter Brears  


Tuesday 17 November 2009

10.30am
The Victorian Kitchen Garden: Supplying the Household
Richard Wheeler, Garden Curator for the National Trust

12.00noon
Dining by Design 1680 – 1850
Peter Brown, Director, Fairfax House

1.00pm
Lunch

2.00pm
Eating Tools: The Evolution of English Cutlery
Bill Brown


Tuesday 24 November 2009

10.30am
Furnishing the Eating Room
Sarah Bowles  

12.00noon
From Banquet to Dessert
Peter Brown, Director, Fairfax House

1.00pm
Lunch

2.00pm
Bottoms Up! The Drinking Glass and Wine
Andy McConnell, Antiques Road Show and Glass Historian