Join Royal Oak for a culinary romp though Georgian and Regency food history! The 18th century witnessed great changes in all forms of English social life: a burgeoning population, the growth of the middle class, the rise of industrialization and a rapid consumption of new luxury goods. This extravagance also reached kitchens and dining rooms. 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, food historian, Carl Raymond will discuss what was and wasn’t served on Georgian tables and how it was cooked. He will explore 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 is a food historian, writer and museum educator. He has worked at the Merchant’s House Museum as well as King Manor Museum in education and programming. Carl trained at French Culinary Institute as well as the Institute for Culinary Education and holds a diploma in Culinary Arts. He has taught recreational cooking classes throughout New York City and has lectured on food history for the Merchant’s House Museum, the National Arts Club, the Metropolitan Opera Guild, St. George’s Society, Historic Royal Palaces and the English Speaking Union. He was a contributing writer on SAVORING GOTHAM: A Food Lover’s Companion to New York City (Oxford University Press) and is at work on his own book, a culinary history of the Gilded Age.