Tea at Trianon: The Transformation of the American Table

John Wilson Croker on Marie-Antoinette

"We have followed the history of Marie Antoinette with the greatest diligence and scrupulosity. We have lived in those times. We have talked with some of her friends and some of her enemies; we have read, certainly not all, but hundreds of the libels written against her; and we have, in short, examined her life with– if we may be allowed to say so of ourselves– something of the accuracy of contemporaries, the diligence of inquirers, and the impartiality of historians, all combined; and we feel it our duty to declare, in as a solemn a manner as literature admits of, our well-matured opinion that every reproach against the morals of the queen was a gross calumny– that she was, as we have said, one of the purest of human beings."

~from History of the Guillotine by John Wilson Croker, 1844

Edmund Burke on Marie-Antoinette

"It is now sixteen or seventeen years since I saw the queen of France, then dauphiness, at Versailles; and surely there never lighted on this orb, which she hardly seemed to touch, a more delightful vision. I saw her just above the horizon, decorating and cheering the elevated sphere she had just begun to move in, glittering like a morning star full of life and splendor and joy. Oh, what a revolution....Little did I dream that I should have lived to see such disasters fall upon her, in a nation of gallant men, in a nation of men of honor and of cavaliers! I thought ten thousand swords must have leaped from their scabbards, to avenge even a look which threatened her with insult. But the age of chivalry is gone; that of sophisters, economists, and calculators has succeeded...."

~Edmund Burke, October 1790

Saturday, January 10, 2015

The Transformation of the American Table

An on-going exhibit at the American History Museum in Washington, D.C. To quote:

Whether convenient, fast, organic, processed, gourmet, ethnic, or local—the foods available to Americans have never been more plentiful and diverse, or more ripe for discussion. Coupled with big changes in who does the cooking, where meals are consumed, and what we know (or think we know) about what’s good for us, the story of Americans and food in the last half of the 20th century is about much more than what’s for dinner. Learn about the social changes that have changed how we eat in the the following sections:

Julia Child's Kitchen: One of the Smithsonian’s most popular artifacts, the kitchen contains the tools, equipment, and furnishings arranged exactly as they were when Julia donated it to the museum. She was an important force who changed the way many Americans think about and prepare food; she inspired many cooks to venture into unfamiliar cuisines and encouraged them to enjoy cooking and to share the pleasures of the table.

“New and Improved!”: Explore the innovations behind some of the major changes in food production, distribution, preparation, and consumption since the 1950s. Learn about the rise of large-scale, centralized agriculture, the expansion of manufactured “convenience” foods, and the tremendous increase in drive-thru and on-the-go dining.

Resetting the Table: How have social and cultural movements affected what’s on the table in America? Explore the role of new immigrants in introducing new flavors. Learn how shifting gender roles, working patterns, and family life have changed the way we eat. Examine the roots of movements embracing local, fresh, and organic foods.

Wine for the Table: The tremendous growth and expansion of wine and winemaking is an important story in postwar America. Discover how new technologies, innovators, and changing attitudes led to the production of wine in all 50 states by 2000.

Open Table: Take a seat at a large, communal table and engage in conversation about a wide range of food-related issues and topics. (Read more.)