"Victorian Parlors and Tea Parties" describes "the tea meal,” especially as practiced in the American home during the Victorian period. Just as the stereotypical Victorian room was deliciously stuffed with furniture and bric-à-brac, so is "Victorian Parlors and Tea Parties," brimming with engaging information. Researcher/author Patricia B. Mitchell's descriptions of the decor of the opulent Victorian house with its lustrous wallpaper and rococo furnishings, its beautifully over-adorned exterior, and the well-regulated activities of the mistress are most enjoyable to read.
Quotations, history “factoids”, and 87 endnotes make this book a must-have for aficionados of Victorian life and culture.
31 authentic and commemorative recipes appropriate to reenacted Victorian teas round out Victorian Parlors and Tea Parties. Examples of tea party recipes included are “Victoria Fudge,” “Aunt Dora's Pulled Mints,” “Lady Astor Apple Scones,” and “Ginger Wafers.”
Originally published 1991, revised 2013. 9977 words.
This and other books by Patricia B. Mitchell were first written for museums and their patrons, and are now available as Kindle editions. Each of her books summarizes a food history topic, using quotations and anecdotes from early sources to both entertain and inform. She carefully lists her references to make it easy for others to launch their own research.
Since the 1980's Patricia Mitchell's work is a proven staple of American museum culture. Her readers love to share her ever-present sense of discovery. Her sales are approaching a million copies, and she is widely known by her web identity FoodHistory.com.
Quotations, history “factoids”, and 87 endnotes make this book a must-have for aficionados of Victorian life and culture.
31 authentic and commemorative recipes appropriate to reenacted Victorian teas round out Victorian Parlors and Tea Parties. Examples of tea party recipes included are “Victoria Fudge,” “Aunt Dora's Pulled Mints,” “Lady Astor Apple Scones,” and “Ginger Wafers.”
Originally published 1991, revised 2013. 9977 words.
This and other books by Patricia B. Mitchell were first written for museums and their patrons, and are now available as Kindle editions. Each of her books summarizes a food history topic, using quotations and anecdotes from early sources to both entertain and inform. She carefully lists her references to make it easy for others to launch their own research.
Since the 1980's Patricia Mitchell's work is a proven staple of American museum culture. Her readers love to share her ever-present sense of discovery. Her sales are approaching a million copies, and she is widely known by her web identity FoodHistory.com.
