Forgotten Elegance: The Art, Artifacts, and Peculiar History of Victorian and Edwardian Entertaining in America

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Greenwood Press, 2002 - Antiques & Collectibles - 296 pages
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History students and Victorian enthusiasts looking for comprehensive information on dining practices of Victorian America will find this book a vital resource. Revealing the history of 19th-century dining, clothing, and etiquette, the volume includes sample menus and explicit instructions explaining how to recreate a dinner, tea, breakfast, or lunch in the 21st century. Collectors of china, crystal, and silver will also find this book helpful because it provides a photograph of each piece of tableware that was used, with a history and description of the item.

After explaining the different dining styles and the way they evolved into rituals of the Victorian era, a formal dinner is examined course by course. The Schollanders present the history and uses of various wines and show they were matched with different foods. They also explain the evolution of silver, crystal, and china pieces. Additionally the book includes an explanation of the seating order at the Victorian table, correct Victorian table manners, invitations and menu cards, correct dress for dinner guests, correct table settings, the role of servants, and step-by-step instructions for recreating a formal Victorian dinner, tea, breakfast, or lunch.

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Review: Forgotten Elegance: The Art, Artifacts, and Peculiar History of Victorian and Edwardian Entertaining in America

User Review  - Leigh - Goodreads

not just a quote book, it is well researched and has the best list of types of flatware I have seen. Read full review

Contents

A History of Formal Dining
3
Understanding the Food in a Victorian Meal
23
Wine and Other Beverages
31
Copyright

15 other sections not shown

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About the author (2002)

WENDELL SCHOLLANDER is a practicing lawyer. He and his wife have collected Victorian etiquette books, silver, and porcelain over a period of twenty-five years.WES SCHOLLANDER is a student at Wake Forest Law School. In addition to growing up discussing the proper placement of forks at formal dinners, he has backpacked around the world, been named a Presidential Point of Light for conservation work, served as a missionary in Central America, has art work in museums, and speaks four languages.

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