The secret world below stairs:  food, fashion and fine dining in art and architecture

Lecture 1 The Evolution of the Kitchen

In the first lecture we examine how kitchen design has changed over the centuries. From the open fire of the Saxon Hall we see how the kitchen became a separate space whose design was driven not just by practicality but also by food and fashion. A large banquet required a number of fireplaces to prepare it, whilst the taste for fine puddings and sweet treats led to the development of cold rooms and the need to store ice through the summer months. We visit some fine examples of kitchen architecture and consider historical literature regarding kitchen design.

Lecture 2 The Fine Art of Feasting

The second lecture examines how food and feasting are presented in art and sculpture from the Medieval period to the modern era. These artworks reveal not just what was eaten but also how it was eaten, highlighting changes to presentation, glassware, and cutlery. Food could be depicted in a humorous way, as for example by Hogarth and his contemporaries or could images demonstrate culture and refinement showcasing up to date fashion such as eating oysters or drinking tea. Through these artworks we enter the world of feasting and see how it changes through time.

Lecture 3 Personalities and Predilections

The final lecture focuses on historical personalities, examining through art and literature how food, fashion and drama featured in their lives. From the vast entertainments of Catherine de Medici to the Christmas menu of King George II, sit back and enjoy the tales of what can go right , and wrong when entertainment is pushed to the limit