With unlimited wealth drawn from land and international trade, the upper classes of Georgian England were able to enjoy the most lavish foods and lifestyles. This was only made possible, however, by massively investing in suites of huge new kitchen offices, and having the most up-to-date fixtures and equipment and a highly-trained staff. French cooks and confectioners were among the country's most highly-paid professionals as rich families competed to provide the finest entertainments. Though on lower wages, the largely English butlers, housekeepers, maids and footmen ensured that all meals were served in the most elegant manner in magnificent dining rooms provided with some of the world's best gold and silver, porcelain, glassware and furniture. This was the age of Robert Adam, Thomas Chippendale, Josiah Wedgwood, and Paul Storr.As in the three preceding volumes of Prospect Books' unique series, this book draws on over thirty years of research into the records, buildings, artefacts and manners of the period to follow foods from their arrival through to serving at the table. It does this by describing each department in turn, including specially-prepared measured drawings and illustrations of their structures, equipment, products and staffs. Moving on into the dining room table settings, meals and manners are all then detailed in a similar way.Since it is essential to use all the senses when studying food, numerous Georgian recipes that can be followed using currently available ingredients have also been provided. Now for the first time, re-enactors and all others can dine in Georgian authenticity by using a single book.
