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food and dining in victorian england
Transcript of food and dining in victorian england
meal times were special occasions in Victorian homes and eating started with making sure you were properly dressed for the event
ladies were expected to wear low necked gowns with short sleeves and gloves
men usually wore dark broadcloth and fine linen
the formal Victorian dinning rooms might be called a banquet hall today
victorian banquets were like an all you can eat buffet expect you sat down and had nin courses brought to you instead
once the meal was over, the servants brought water filled finger bowls each containing a slice of lemon
the hostess signaled that it was time for the women to leave by making strong eye contact with the women seated to the host's right and then standing up Food eating was an event in the wealthy Victorian home
fine ingredients, such as exotic spices imported from distant countries, were used in lavishly prepared meals
during this time, the noble classes ate large breakfasts, small lunches and late suppers
breakfast meal featured a variety of fruits, scones, omelettes, bacon and more
meat and fish were common and fresh or canned vegetables were served with most meals
Winter and Autumn meals usually included hearty soups and stews while chicken and lighter dishes prevailed in the summertime
holiday meals were special celebrations and called for the finest dishes including Roast Mutton, Pork or Turkey, Boiled Beef, Stewed Rabbits, Plum Pudding and Mince Pies
pudding in victorian homes was served for desert ad pudings come on many different sizes, shapes, and different ingredients, an example of a pudding is the apple snow pudding Tea
The institution of afternoon tea became highly popular during the Victorian era
the main idea is to have a special experience, enjoy being with friends who share a common interest, and have a great time
afternoon tea was invented by Anna Duchess of Bedford (1783-1857), one of Queen Victoria's ladies-in-waiting
the practice of inviting friends to come for tea in the afternoon was quickly picked up by other social hostesses
a tray of sweet finger foods that may include small cakes, tarts, cookies, scones and muffins
In addition, you may want to have a platter of light sandwiches (without bread crust)
There are three basic types of Afternoon, or Low Tea:
-Cream Tea - Tea, scones, jam and cream
-Light Tea - Tea, scones and sweets
-Full Tea - Tea, savories, scones, sweets and dessert
Victorian meals consisted of as many as nine courses
Fine ingredients, such as exotic spices imported from distant countrieS
Didn’t eat vegtables that much cause it was considered a bad diet
Most fruit was stewed or in a tart or pudding and served maybe once or twice a week.
One woman recalled that eating fresh fruit was "a pleasant treat, but rather dangerous."
One menu plan book listed new dinners 3 times a week, the other 4 were made up of the leftover meats, potatoes, etc
Lavishly prepared meals Tradional Foods
Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish
In a traditional cuisine which tended to veer from strong flavours, such as garlic
Other meals, such as fish and chips, which were once urban street food eaten from newspaper with salt and malt vinegar
Pies and sausages with mashed potatoes, onions, and gravy, are there main meal
Curries from India and Bangladesh, and stir-fries based on Chinese and Thai cooking became popular
Italian cuisine and French cuisine are also now widely adapted
The everyday meals reflect the gradual increase in the use of vegetables over the centuries, but still a higher proportion of meat