Nine recipes serve as entry points for detailing the history of
food production, cooking, and diet throughout Queen Victoria's
reign in England. More than that, however, Broomfield offers an
introduction to the world of everyday dining, food preparation, and
nutrition during one of the most interesting periods of English
history. Food procurement, kitchen duties, and dining conventions
were almost always dictated by one's socioeconomic status and one's
gender, but questions still remain. Who was most likely to dine
out? Who was most likely to be in charge of the family flatware and
fine china? Who washed the dishes? Who could afford a fine piece of
meat once a week, once a month, or never? How much did one's
profession dictate which meal times were observed and when? All
these questions and more are answered in this illuminating history
of food and cooking in Victorian England.
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