From Dickens to Downton
A Look at Victorian and Edwardian Food
From Dickens to Downton: Victorian and Edwardian Food is a journey through British food and dining traditions from the mid-19th century through the early part of the 20th century. Beginning with a look at food references in the work of Charles Dickens, which helped establish some of Britain’s most cherished culinary traditions, the talk will continue all the way through to the world of great town and country houses known to lovers of Downton Abbey and Upstairs Downstairs. This talk will take a look at dining tables both upstairs and downstairs, as well as inside and outside the house, including some National Trust properties such as Petworth House and Standen House. Carl Raymond, food historian, writer and lecturer, will lead the audience on an illustrated tour of some of the classic dishes of the Victorian and Edwardian periods. He will also discuss their background, how they were prepared, and how they were served. He will talk about cultural and social trends, and influences, that affected eating and entertaining from the Industrial Revolution to the beginning of World War I.
Thank you to our co-sponsors The Metropolitan Chapter of the Victorian Society in America and St. George’s Society of New York.