DOCSLIB.ORG

Bird Street, Lichfield WS13 6PR 01543 414822

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Bird Street, Lichfield WS13 6PR 01543 414822 hristma Bird Street, Lichfield WS13 6PR 01543 414822 www.thegeorgelichfield.co.uk CELEBRATION CARVERY LUNCH The Carvery Restaurant - £15 per person Enjoy a traditional 3 course carvery lunch featuring the best of British food at a great value price. The Celebration lunch menu is available Monday to Saturday from 12 noon until 2pm from 3rd to 24th December. STARTERS Homemade soup of the day (v) with a freshly baked bread roll or Salad bar choose from a delicious selection of fresh hors d’oeuvres CARVERY MAIN COURSES Roast joints carved to order including Warwickshire turkey with traditional trimmings or Chef’’s Specials a daily choice of Chef’s Specials including a fresh fish and a vegetarian dish Served with your choice from the selection of fresh seasonal vegetables and potatoes DESSERTS Your choice from a selection of appetising desserts including Christmas pudding TEA OR COFFEE and a mince pie SUNDAY LUNCH A traditional carvery Sunday lunch is served on Sundays in December from 12 noon until 3pm £13.75 per person, children (12 and under): £9.50 CELEBRATION DINNER Darwin’s Restaurant — £25 (three courses) Join us for a special celebratory meal in Darwin’s which is open each evening from 6pm—10pm. The Celebration menu is available from 3rd December to 6th January (excluding 25th, 26th & 31st December and 1st & 2nd January). To book online please visit www.darwinslichfield.co.uk STARTERS Carrot and orange soup (v) Chicken terrine almond crème fraiche, freshly baked bread roll homemade apricot and red onion chutney, mini farmhouse loaf Vanilla confit of salmon Mandarin, raspberry and pineapple salad (v) vanilla béchamel, pickled cucumber basil and gin syrup Cornish brie, cranberry and chopped nut fondue tartlets (v) MAIN COURSES Roast Warwickshire turkey Slow roast pulled pork traditional trimmings, roast potatoes, cider cream, fondant potato, glazed apple slices rich cranberry gravy Oven baked horseradish crusted cod loin Oven baked stuffed aubergine (v) crushed potatoes, broad bean and pancetta sauce spinach and walnut creamed spaghetti White lamb cobbler Cauliflower steak (v) haricot beans, white pudding, white onions, Provençale vegetables, cheese gratin leek sauce Served with a selection of seasonal vegetables GRILL SELECTION 8oz sirloin steak (5.50 supplement) 8oz fillet steak (£7.50 supplement) DESSERTS Orange cheesecake Maple syrup panna cotta whisky cream fig, mint jam Christmas pudding Warm Yorkshire Melba brandy sauce peaches, raspberries and vanilla ice cream in a sweet Yorkshire pudding with liqueur syrup Rhubarb cranachan The George’s special bread and butter pudding almond tuile English custard Cheese and biscuits (£5 supplement) TEA OR COFFEE and a mince pie CHRISTMAS PARTY NIGHTS The Garrick Suite 30th November, 1st, 7th, 8th, 14th, 15th, 21st, 22nd December - £34 13th, 19th, 20th December - £30 5th January - £25 Celebrate in style at one of our renowned Christmas Party Nights - after a delicious 3 course meal with Christmas crackers and novelties there’s a disco to ensure you have an evening to remember! Arrival time: 7.30 for sit down at 8pm. Disco until 12.30am (1am on Fridays and Saturdays). Dress code: smart casual, no jeans or trainers. STARTERS Carrot and orange soup (v) Chicken terrine almond crème fraîche, freshly baked bread roll homemade apricot and red onion chutney, mini farmhouse loaf Vanilla confit of salmon Cornish brie, cranberry and chopped nut fondue vanilla béchamel, pickled cucumber tartlets (v) MAIN COURSES Roast Warwickshire turkey Slow roast pulled pork traditional trimmings, roast potatoes, cider cream, fondant potato, rich cranberry gravy glazed apple slices Oven baked horseradish crusted cod loin Courgette spaghetti with quorn & aubergine balls (v) dill buttered fondant potato, broad bean and rich tomato and herb sauce pancetta sauce Served with a selection of fresh seasonal vegetables DESSERTS Tangy orange cheesecake Warm Yorkshire Melba marmalade whisky syrup, crème chantilly peaches, raspberries and vanilla ice cream in a sweet Yorkshire pudding with liqueur syrup Traditional Christmas pudding Chocolate panna cotta brandy sauce orange and cherry salsa, rum cream ADD A CHEESE PLATTER FOR 10 PEOPLE FOR £25 TEA OR COFFEE available in our bar STAY WITH US We have 45 individually designed ensuite bedrooms equipped with all you need for a comfortable night’s sleep after a great party, so why not stay overnight? £62 per standard room (5th Jan: £52), £77 per superior room (5th Jan: £67) Rates include a full English breakfast - pay by 1st November to receive a further 10% discount!** * Based on 2 people sharing. **This pre-paid rate is non amendable non refundable. SANTA SUNDAY LUNCH The Garrick Suite - £21 per adult, £14 per child (12 and under) Sunday 9th & 23rd December Enjoy lunch with all the family - after lunch there’s a magic show for the children and a visit from Santa too! Arrival at midday for lunch at 12.30pm. Half portions of all courses are served to children. STARTERS Leek and potato soup (v) Chicken terrine freshly baked bread roll homemade apricot and red onion chutney, crusty bread Melon and strawberry cocktail (v) MAIN COURSES Roast Warwickshire turkey Oven roast salmon traditional trimmings, roast potatoes, rosemary and tomato salsa, crushed potatoes rich cranberry gravy Leek and Swiss cheese tart (v) Baked breaded chicken goujons roasted Mediterranean vegetables French fries, garden peas Served with a selection of fresh seasonal vegetables DESSERTS Christmas pudding Mince pie ice cream in a brandy basket brandy sauce lime crème chantilly Chocolate brownie vanilla ice cream TEA OR COFFEE and a mince pie YOUNG AT HEART LUNCH The Garrick Suite - £21 Wednesday 12th December Enjoy a great value festive lunch with live entertainment. There’s a glass of sherry on arrival and crackers and novelties are included! Arrival at 12.15pm for sit down at 12.45pm. Please note that parties of fewer than 8 people may be seated with other guests. STARTERS Carrot and orange soup (v) Smoked salmon almond crème fraîche, freshly baked bread roll preserved Moroccan style lemon, citrus dill cream, granary bread Duck and orange pâté flower butter, artisan bread MAIN COURSES Roast Warwickshire turkey Creamy pea and smoked ham risotto traditional trimmings, roast potatoes, rich cranberry gravy Haddock and spinach paupiette Courgette spaghetti with quorn & aubergine balls (v) creamy mash, parsley sauce rich tomato and herb sauce Served with a selection of seasonal vegetables DESSERTS Orange cheesecake Rich chocolate panna cotta whisky cream cherry salsa, rum cream Christmas pudding brandy sauce TEA OR COFFEE and a mince pie CHRISTMAS DAY CARVERY LUNCH The Carvery Restaurant £74, children 12 and under: £39, under 2s: £10 Enjoy your choice from the extensive carvery as you celebrate this very special day with family and friends. Reservations between 12.30pm and 3.30pm. STARTERS Carrot and orange soup (v) House cured salmon almond crème fraîche, freshly baked bread roll preserved Moroccan style lemon, citrus dill cream, artisan bread Salad bar choose from a delicious selection of pâtés, shellfish, cured meats, fruits and salads CARVERY MAIN COURSES Succulent roast turkey, beef, pork or gammon Roasted cod loin traditional trimmings parsley butter sauce Oven baked stuffed aubergine (v) spinach and walnut creamed spaghetti Served with your choice from the selection of fresh seasonal vegetables and potatoes DESSERTS Your choice from a selection of appetising desserts including Christmas pudding with brandy sauce TEA OR COFFEE and a mince pie CHRISTMAS DAY LUNCH The Garrick Suite £65, includes bottle of wine, children 12 and under: £30, under 2s: £10, includes soft drinks Enjoy a traditional three course Christmas Day lunch with the whole family in the lively and festive atmosphere of the Garrick Suite. Lunch is served at 12.30pm prompt.. STARTERS Carrot and orange soup (v) House cured salmon almond crème fraîche, freshly baked bread roll preserved Moroccan style lemon, citrus dill cream, artisan bread Roasted tomato and mozzarella tartlet (v) dressed rocket salad MAIN COURSES Roast Warwickshire turkey Roasted cod loin traditional trimmings, roast potatoes, parsley butter sauce rich cranberry gravy Spinach and ricotta creamed spaghetti (v) Served with a selection of fresh seasonal vegetables DESSERTS Traditional Christmas pudding Rich chocolate panna cotta brandy sauce raspberry cream, popping sugar Orange and Grand Marnier cheesecake The George’s vanilla ice cream sundae Curaçao Chantilly, candied orange mixed wild berries, meringue, chocolate cake crumb TEA OR COFFEE and a mince pie BOXING DAY LUNCH The Carvery Restaurant £28, children 12 and under: £16 After the excitement of Christmas Day, relax with family and friends and enjoy a traditional three course carvery lunch on Boxing Day. Reservations between 12.30pm and 3.30pm. STARTERS Winter farmhouse vegetable soup (v) freshly baked bread roll or Salad bar choose from a delicious selection of pâtés, smoked fish, mixed cured meats and salads CARVERY MAIN COURSES Roast joints carved to order including Beef, turkey, pork and gammon with all the trimmings or Chef’s Specials Homemade fish cakes Roasted butternut squash risotto (v) parsley sauce Served with your choice from the selection of fresh seasonal vegetables and potatoes DESSERTS Your choice from a selection of appetising desserts including Christmas pudding with brandy sauce TEA OR COFFEE and a mince pie NEW YEAR’S EVE DINNER Darwin’s Restaurant £30 (three courses) For a relaxed New Year’s Eve
Load more

Recommended publications
  • Passeth the Cran'brry Sauce: the Medieval Origins of Thanksgiving
    University of the Pacific Scholarly Commons College of the Pacific aF culty Articles All Faculty Scholarship 11-25-2015 Passeth the Cran’brry Sauce: The edievM al Origins of Thanksgiving Ken Albala University of the Pacific, [email protected] Follow this and additional works at: https://scholarlycommons.pacific.edu/cop-facarticles Part of the Food Security Commons, History Commons, and the Sociology Commons Recommended Citation Albala, K. (2015). Passeth the Cran’brry Sauce: The eM dieval Origins of Thanksgiving. The Conversation, , https://scholarlycommons.pacific.edu/cop-facarticles/63 This News Article is brought to you for free and open access by the All Faculty Scholarship at Scholarly Commons. It has been accepted for inclusion in College of the Pacific aF culty Articles by an authorized administrator of Scholarly Commons. For more information, please contact [email protected]. Passeth the cranb'rry sauce! The medieval origins of Thanksgiving https://theconversation.com/passeth-the-cranbrry-sauce-the-medieval-ori... Academic rigor, journalistic flair November 25, 2015 1.31pm EST Dutch painter Pieter Claesz’s Still Life with Turkey Pie (1627) features a cooked turkey that’s been placed back inside its original skin, feathers and all. Wikimedia Commons How and why did the dishes served at Thanksgiving dinner come to be so fixed? Author Many assume that most of them were simply eaten by the Pilgrims during the first Thanksgiving. For this reason, they continue to be eaten today. And it’s true that most of the ingredients are American in origin: the turkey, cranberries, pumpkin, sweet potatoes – Ken Albala even the green beans in the casserole and the pecans in the pie.
    [Show full text]
  • Eighteenth-Century Manuscript Medical Recipe Collections
    DOCTORAL THESIS The Role of Domestic Knowledge in an Era of Professionalisation: Eighteenth-Century Manuscript Medical Recipe Collections Osborn , Sally Ann Award date: 2016 General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal ? Take down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. Download date: 01. Oct. 2021 The Role of Domestic Knowledge in an Era of Professionalisation: Eighteenth-Century Manuscript Medical Recipe Collections by Sally Ann Osborn BA, MA A thesis submitted in partial fulfilment of the requirements for the degree of PhD Department of Humanities University of Roehampton 2015 2 3 Abstract Manuscript recipe books come in all shapes and sizes and run from tens to hundreds of pages. Those from the eighteenth century are not exclusively culinary, also incorporating medical, veterinary and household recipes. Surviving examples are almost all from genteel or elite households, the people who had time and resources to create them, and are preserved in local archives or dedicated collections.
    [Show full text]
  • The Social and Cultural Value of the Apple and the Orchard in Victorian England
    The social and cultural value of the apple and the orchard in Victorian England Joanna Crosby A thesis submitted for the degree of Ph.D. Department of History University of Essex Date of submission with corrections – January 2021 (Total word count: 79,840) Joanna Crosby January 2021 Abstract This thesis argues that the apple and the orchard were of greater significance to the Victorians than has been previously realised. This thesis brings together an investigation into the economic value of the apple crop and its associated goods and services, with an exploration of how the apple and the orchard were represented and received in cultural and social constructs. This thesis argues that the economic worth of the apple was greater than the commodity value of the raw crop of apples. That value itself has been underestimated due to the difficulties of calculating the amount of land used for orchards and the profit obtainable. The apple had a wider economic value, helping to expand the sectors of commercial horticulture, domestic gardening and food. Representations of the apple and of orchards drew on Classical landscapes, Christian allegory or the pre-Christian cultures in Europe to give authority to the meanings of an apple placed in a painting. These associations were brought together in the writing about, and the actual performance of, wassailing in the orchards at Christmas. The conclusions state that the economic value of the apple was greater than had been previously thought, and that the network of apple-related trades and livelihoods was extensive. The conclusions from the social and cultural investigation were that the appreciation of the apple was at its height in Victorian England, when the Victorians responded to increasing industrialisation and urban growth by using the apple symbolically to represent values of ‘Englishness’ through an idealised rural past.
    [Show full text]
  • Staging Domesticity Household Work and English Identity in Early Modern Drama
    Staging Domesticity Household Work and English Identity in Early Modern Drama Wendy Wall PUBLISHED BY THE PRESS SYNDICATE OF THE UNIVERSITY OF CAMBRIDGE The Pitt Building, Trumpington Street, Cambridge, United Kingdom CAMBRIDGE UNIVERSITY PRESS The Edinburgh Building, Cambridge CB2 2RU, UK 40 West 20th Street, New York, NY 10011±4211, USA 477 Williamstown Road, Port Melbourne, VIC 3207, Australia Ruiz de Alarcon 13, 28014 Madrid, Spain Dock House, The Waterfront, Cape Town 8001, South Africa http://www.cambridge.org ÿC Wendy Wall 2002 This book is in copyright. Subject to statutory exception and to the provisions of relevant collective licensing agreements, no reproduction of any part may take place without the written permission of Cambridge University Press. First published 2002 Printed in the United Kingdom at the University Press, Cambridge Typeface Times 10/12 pt. System LATEX2ε [TB] A catalogue record for this book is available from the British Library Library of Congress Cataloguing in Publication data Wall, Wendy, 1961± Staging domesticity: household work and English identity in Early Modern drama/ Wendy Wall. p. cm. ± (Cambridge studies in Renaissance literature and culture; 41) Includes bibliogriphical references and index. ISBN 0 521 80849 9 1. English drama ± Early modern and Elizabethan, 1500±1600 ± History and criticism. 2. English drama ± 17th century ± History and criticism. 3. Domestic drama, English ± History and criticism. 4. Housekeeping in literature. 5. Cookery in literature. 6. Women in literature. 7. Home in literature.
    [Show full text]
  • Masculinity and Domestic Authority in Eighteenth-Century Britain
    THE LITTLE REPUBLIC This is an open access version of the publication distributed under the terms of the Creative Commons Attribution-NonCommercial- NoDerivs licence (http://creativecommons.org/licenses/by-nc-nd/3.0/), which permits non-commercial reproduction and distribution of the work, in any medium, provided the original work is not altered or transformed in any way, and that the work is properly cited. For commercial re-use, please contact [email protected] This page intentionally left blank This is an open access version of the publication distributed under the terms of the Creative Commons Attribution-NonCommercial- NoDerivs licence (http://creativecommons.org/licenses/by-nc-nd/3.0/), which permits non-commercial reproduction and distribution of the work, in any medium, provided the original work is not altered or transformed in any way, and that the work is properly cited. For commercial re-use, please contact [email protected] Th e Little Republic Masculinity and Domestic Authority in Eighteenth-Century Britain K AREN H ARVEY 1 This is an open access version of the publication distributed under the terms of the Creative Commons Attribution-NonCommercial- NoDerivs licence (http://creativecommons.org/licenses/by-nc-nd/3.0/), which permits non-commercial reproduction and distribution of the work, in any medium, provided the original work is not altered or transformed in any way, and that the work is properly cited. For commercial re-use, please contact [email protected] 3 Great Clarendon Street, Oxford OX2 6DP, United Kingdom Oxford University Press is a department of the University of Oxford.
    [Show full text]
  • Denise Gigante with a Foreword by Harold Bloom RT4470 Sell Sheet 8/4/05 2:04 PM Page 1
    GUSTO ESSENTIAL WRITINGS IN NINETEENTH-CENTURY GASTRONOMY Edited and with an introduction by Denise Gigante With a Foreword by Harold Bloom RT4470 sell sheet 8/4/05 2:04 PM Page 1 “The wonderful gastronomical texts assembled here delight and surprise in equal measure. Selections from Brillat-Savarin, Alexandre Dumas (père) and an especially welcome translation from the pioneering journalism of Grimod de la Reynière represent the French. But the big surprise lies across the Channel. Denise Gigante makes a truly original contribution with her promotion of English gastronomers such as Launcelot Sturgeon, Dick Humelbergius Secundus, and The Alderman (all pseudonyms), Charles Lamb and Thackeray. Successors to the French, the English gastronomers come into their own as descendants of the Enlightenment writers on taste. The perceptive introduction to the anthology with its connections to literary and philosophical concerns, the useful presentation and thorough notes to each selection, the contemporary illustrations—and of the course the delicious texts themselves—make Gusto a succulent feast for twenty-first century diners and readers alike.” —Priscilla Parkhurst Ferguson, author of Accounting for Taste “Informative and witty, these essays demonstrate the application of science, philosophy, and medicine to the developing culture of gastronomy. Denise Gigante has assembled the writings of the founders of modern ideas about eating, taste, and manners, framing robust selections with illuminating and authoritative scholarship.” —Carolyn Korsmeyer,
    [Show full text]
  • Recipes for Life: Seventeenth-Century Englishwomen's Household Manuals
    University of Alberta Recipes for Life: Seventeenth-Century Englishwomen’s Household Manuals by Kristine Kowalchuk A thesis submitted to the Faculty of Graduate Studies and Research in partial fulfillment of the requirements for the degree of Doctor of Philosophy in English English and Film Studies ©Kristine Kowalchuk Fall 2012 Edmonton, Alberta Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of these terms. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission. Abstract This project offers a semi-diplomatic edition of three seventeenth-century Englishwomen’s household manuals along with a Historical Introduction, Textual Introduction, Note on the Text, and Glossary. The aim of this project is multifold: to bring to light a body of unpublished manuscripts at the Folger Shakespeare Library in Washington, D.C.; to consider the household manual as an important historical form of women’s writing (despite the fact it has not received such consideration in the past); to acknowledge the role of household manuals in furthering women’s literacy; to reveal new knowledge on the history of food and medicine in England as contained in household manuals; and to discuss the unique contribution of household manuals to critical issues of authorship and book history.
    [Show full text]
  • Domestic Georgic from Rabelais to Milton by Katherine Kadue A
    Domestic Georgic from Rabelais to Milton by Katherine Kadue A dissertation submitted in partial satisfaction of the requirements for the degree of Doctor of Philosophy in Comparative Literature in the Graduate Division of the University of California, Berkeley Committee in charge: Professor Timothy Hampton, Co-chair Professor Joanna Picciotto, Co-chair Professor Victoria Kahn Professor Anne-Lise François Professor Jeffrey Knapp Spring 2017 Abstract Domestic Georgic from Rabelais to Milton by Katherine Kadue Doctor of Philosophy in Comparative Literature University of California, Berkeley Professor Timothy Hampton, Co-chair, and Professor Joanna Picciotto, Co-chair This dissertation uncovers the unexpected affinity of major early modern literary figures for the minor, incremental operations of preservation, maintenance, and what could be broadly construed as housekeeping. Reading male-authored literary works alongside domestic manuals and recipe manuscripts, many of which were written by or for women, I show how canonical early modern texts shared the primary concern of home and garden maintenance: the necessity of constant, almost invisible labor in order to keep the things of the world—perishable material, fragile bodies, precarious real and virtual communities—intact. When scholars ignore authors’ persistent comparisons of their own work to small-scale acts of domestic preservation, they pass over a still- viable possibility that I bring into focus: the conception of literary labor not as a desperate striving for originality, fame, and a starring role in a narrative of progress, but as a form of maintenance work that aims at preserving individual and collective life. This maintenance work falls under the category of, though it is rarely recognized as, georgic: the (agri)cultural topos whose early modern resurgence is usually associated with the heroically laborious advancement of learning, the forwarding of foundational national mythologies, and groundbreaking formal innovation.
    [Show full text]
  • The Good Housewife's Receipt Book
    THE GOOD HOUSEWIFE’S RECEIPT BOOK: GENDER IN THE EARLY-MODERN ENGLISH KITCHEN ____________ A Thesis Presented to the Faculty of California State University, Chico ____________ In Partial Fulfillment of the Requirements for the Degree Master of Arts in History ____________ © Scarlett O. Harris 2014 Spring 2014 THE GOOD HOUSEWIFE’S RECEIPT BOOK: GENDER IN THE EARLY-MODERN ENGLISH KITCHEN A Thesis by Scarlett O. Harris Spring 2014 APPROVED BY THE DEAN OF GRADUATE STUDIES AND VICE PROVOST FOR RESEARCH: _______________________________ Eun K. Park, Ph.D. APPROVED BY THE GRADUATE ADVISORY COMMITTEE: ______________________________ Jason Nice, Ph.D., Chair ______________________________ Kate Transchel, Ph.D. ______________________________ Robert V. O’Brien, Ph.D. PUBLICATION RIGHTS No portion of this thesis may be reprinted or reproduced in any manner unacceptable to the usual copyright restrictions without the written permission of the author. iii TABLE OF CONTENTS PAGE Publication Rights…………………………………………………………………... iii Abstract………………………………………………………………….………..…. v Introduction…………………………………………………………………………. 1 Female Reformation, The Demographic, Self-Sufficiency, Housewifery: Symbolic of the Lifecycle, Traditional Conservative Idealism, The Contemporary Sources, Historiography, Women’s Work, Women’s Worth CHAPTER I. Chapter I: Recipes……………………………………………….............. 38 Education and Literacy, Female Reading, Female Writing, Education in Housewifery, Female Networks, Male-authored Treatises, Receipt Books, Creativity and Experimentation, Spirituality
    [Show full text]
  • Promoting Potatoes in Eighteenth-Century Europe&Rsquo
    Promoting Potatoes in Eighteenth-Century Europe Rebecca Earle Eighteenth-Century Studies, Volume 51, Number 2, Winter 2017, pp. 147-162 (Article) Published by Johns Hopkins University Press DOI: https://doi.org/10.1353/ecs.2017.0057 For additional information about this article https://muse.jhu.edu/article/683247 Access provided by Uppsala universitet (31 Jan 2018 05:49 GMT) Earle / Promoting Potatoes in Eighteenth-Century Europe 147 PROMOTING POTATOES IN EIGHTEENTH- CENTURY EUROPE Rebecca Earle In 1747 the Swedish Royal Academy of Sciences learned how to make potato brandy. Experiments undertaken by a certain Carl Skytte demonstrated that an acre of land set with potatoes yielded far more brandy than when sown with barley, and so offered a tantalizing method of reducing grain consumption without sacrificing the social and health benefits ascribed to brandy.1 Skytte’s findings were relayed enthusiastically across Europe, in accounts that lauded his achievements even if they could not master his unusual surname.2 This was not the Swedish Academy’s only encounter with potato-research; from its founding in 1739, the Academy had heard reports on potato cultivation, the fabrication of potato bread, the extraction of potato starch and a good deal more on distillation techniques, all of which revealed the potato to be a promising substitute for grain. Convinced of the potato’s merits, King Adolf Frederick issued an edict in 1764 to encourage cultivation.3 This vignette of a royal society investigating the properties of potatoes, and a monarch benevolently encouraging his people to grow them, fits well with the standard story about how Europeans learned to eat potatoes.4 That story goes Rebecca Earle teaches history at the University of Warwick.
    [Show full text]
  • Food and the Master-Servant Relationship in Eighteenth And
    FOOD AND THE MASTER-SERVANT RELATIONSHIP IN EIGHTEENTH AND NINETEENTH-CENTURY BRITAIN Victoria A. Weiss, B.A. Thesis Prepared for the Degree of MASTER OF ARTS UNIVERSITY OF NORTH TEXAS May 2017 APPROVED: Marilyn Morris, Major Professor Nancy Stockdale, Committee Member Laura Stern, Committee Member Harold M. Tanner, Chair of the Department of History David Holdeman, Dean of the College of Arts and Sciences Victor Prybutok, Vice Provost of the Toulouse Graduate School Weiss, Victoria A. Food and the Master-Servant Relationship in Eighteenth and Nineteenth-Century Britain. Master of Arts (History), May 2017, 93 pp., bibliography, 78 titles. This thesis serves to highlight the significance of food and diet in the servant problem narrative of eighteenth and nineteenth-century Britain and the role of food in master-servant relationships as a source of conflict. The study also shows how attitudes towards servant labor, wages, and perquisites resulted in food-related theft. Employers customarily provided regular meals, food, drink, or board wages and tea money to their domestic servants in addition to an annual salary, yet food and meals often resulted in contention as evidenced by contemporary criticism and increased calls for legislative wage regulation. Differing expectations of wage components, including food and other perquisites, resulted in ongoing conflict between masters and servants. Existing historical scholarship on the relationship between British domestic servants and their masters or mistresses in context of the servant problem often tends to place focus on themes of gender and sexuality. Considering the role of food as a fundamental necessity in the lives of servants provides a new approach to understanding the servant problem and reveals sources of mistrust and resentment in the master-servant relationship.
    [Show full text]
  • Domestic Labor, Science, and Margaret Cavendish's Kitchen
    Newberry Essays in Medieval and Early Modern Studies 9 “The Quintessence of Wit”: Domestic Labor, Science, and Margaret Cavendish’s Kitchen Fancies By Samantha Snively hen William Cavendish described his wife Margaret‟s first literary work as a “limbeck, where W the Muses sit /Distilling there the Quintessence of Wit,” his choice of metaphor was particularly apt.1 The alembic, a distillation tool with many uses, weaves together the realms of science, domestic work, and women‟s writing.2 In Staging Domesticity, Wendy Wall argues that the practices of household management, medicine, and experimental science were much less distinct in the early modern period than scholars had previously thought. Following Wall‟s influence, subsequent work by scholars of women‟s domestic labor and early modern science has continued to demonstrate just how closely household work intertwined with the emerging new science, medicine, and other typically masculine-gendered pursuits. Margaret Cavendish‟s Poems and Fancies (1653, 1664) figures the relationship between scientific investigation, domestic labor, and women‟s writing in a collection of poems about atomic theory, mathematics, anatomy, philosophy, and domesticity. The focus of this paper is a series of twenty-five poems tucked into the middle of Poems and Fancies that describe a personified and feminized “Nature” using household imagery. These poems group naturally together into a subgenre that I call “kitchen fancies,” and ten of them imitate the form of early modern recipes.3 Despite their coherence as a subgenre, these poems have not yet been examined as a distinct element within Poems and Fancies. In the kitchen fancies, Cavendish combines stylistic elements of early modern recipe collections, conduct manuals, and methods of experimental science in order to elevate women‟s roles in experimental observation and the emerging new science.
    [Show full text]