Crymble, Adam and Fox, Sarah and Rich, Rachel and Smith, Lisa (2023) Three Thousand Dishes on a Georgian Table: The Data of Royal Eating in England, 1788-1813. Food and History, 21 (2). pp. 161-189. DOI https://doi.org/10.1484/J.FOOD.5.134745
Crymble, Adam and Fox, Sarah and Rich, Rachel and Smith, Lisa (2023) Three Thousand Dishes on a Georgian Table: The Data of Royal Eating in England, 1788-1813. Food and History, 21 (2). pp. 161-189. DOI https://doi.org/10.1484/J.FOOD.5.134745
Crymble, Adam and Fox, Sarah and Rich, Rachel and Smith, Lisa (2023) Three Thousand Dishes on a Georgian Table: The Data of Royal Eating in England, 1788-1813. Food and History, 21 (2). pp. 161-189. DOI https://doi.org/10.1484/J.FOOD.5.134745
Abstract
This data paper introduces and contextualises a new digital resource in food history that includes a digitisation and interpretation of two substantial kitchen ledgers from the palaces of King George III and his son (future) George IV of Britain, between 1788-1813. These bills of fare contain the daily food allocations of every table in the two palaces. They include more than 3,000 unique dish constructions and more than 40,000 served dishes. Each dish has been classified by a number of categories related to cooking, from details of key ingredients, to cooking method, resulting in over 1.3 million points of scholarly data about daily eating in Georgian Britain. Importantly the volumes digitised include two periods in which George III was suffering acutely from his mental health crises, raising important questions about dietetics in the period. The dataset is released openly with this article. Cet article présente et contextualise une nouvelle ressource numérique dans l'histoire de l'alimentation qui comprend une numérisation et une interprétation de deux registres de cuisine importants des palais du roi George III et de son fils (futur) George IV de Grande-Bretagne, entre 1788 et 1813. Ces menus contiennent les allocations quotidiennes de nourriture de chaque table dans les deux palais. Ils comprennent plus de 3 000 constructions de plats uniques et plus de 40 000 plats servis. Chaque plat a été classé selon plusieurs catégories liées à la cuisine, entre autres les détails des ingrédients, les méthodes de cuisson, ce qui donne plus de 1,3 million de points de données scientifiques sur l'alimentation quotidienne en Grande-Bretagne géorgienne. Les volumes numérisés comprennent, notamment, deux périodes au cours desquelles George III souffrait gravement de ses crises de santé mentale, soulevant d'importantes questions sur la diététique de l'époque. L ‘ensemble de données est publié ouvertement avec cet article.
Item Type: | Article |
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Uncontrolled Keywords: | Britain; consumption; diet; digital history; digital humanities; dining; food history; George III; pedagogy; royal household; royalty; Food; History of Medicine; History, 18th Century; History, 19th Century; Eating; Teaching Materials |
Divisions: | Faculty of Arts and Humanities Faculty of Arts and Humanities > Philosophical, Historical and Interdisciplinary Studies, School of |
SWORD Depositor: | Unnamed user with email elements@essex.ac.uk |
Depositing User: | Unnamed user with email elements@essex.ac.uk |
Date Deposited: | 19 Jul 2023 12:10 |
Last Modified: | 13 Oct 2024 01:00 |
URI: | http://repository.essex.ac.uk/id/eprint/34426 |
Available files
Filename: Three Thousand Dishes Pre-Acceptance Version December 2022.pdf
Licence: Creative Commons: Attribution-Noncommercial 4.0