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Dining with Mr. Darcy: A Look at Georgian and Regency Food

Event

Dining with Mr. Darcy is an overview of the food world throughout the Georgian period and the Regency. The 18th century witnessed great changes in all forms of social life from the growth of the middle class, the of rise industrialization, to a rapid increase on the consumption of new luxury goods. Middle and upper class Georgian tables groaned with succulent roasts, savory puddings, and luscious desserts. With a special  focus on the writings of Jane Austen and food as presented in her novels, Raymond discusses in detail what was and wasn't on Georgian tables, how it was cooked, as well as new inventions in the kitchen and garden, and even what Jane and her family cooked and ate themselves. Most of all, this talk will consider what one might have encountered should one have had the coveted opportunity to share a meal with Mr. Darcy, himself.

Carl Raymond, a food historian, writer and museum educator, returns to the ESU following his very well received previous talks, At the Queen's Table and From Dickens to Downton. Carl has worked at the Merchant's House Museum as well as King Manor Museum, but trained at the French Culinary Institute as well as the Institute for Culinary Education. He holds a diploma in Culinary Arts. Carl has taught recreational cooking classes throughout New York City and has lectured on food history at the Merchant's House Museum, the National Arts Club, the Metropolitan Opera Guide and the English Speaking Union.  Recently, he was a contributing writer on SAVORING GOTHAM: A Food Lover's Companion to New York City, and is at work on his own book, a culinary history of the Gilded Age

Reserve your tickets online by clicking here.

Or download a paper registration form here. 

Monday, May 21, 2018
6:30 p.m.
The English-Speaking Union
144 East 39^th Street, New York, NY 10016

$15 for ESU National Patrons
$20 for ESU, St. George's, and HRP Members
$30 for Non-members

ESU National Patrons are invited to enjoy a private Champagne Reception with Carl Raymond in the Executive Director's office at 6 p.m.

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