Apples of Gold in Settings of Silver by Carolin C. Young
Stories of Dinner as a Work of Art

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An invitation to twelve historic dinner parties from a dining historian who gracefully traverses ten centuries of Western history in answer to the question, what does it mean to dine? Carolin Young believes that eating is biological and that dining is what makes us human. APPLES OF GOLD IN SETTINGS OF SILVER is a celebration of this philosophy, where the universal impulse to dine elegantly is on exquisite display. Each of these twelve time-travelling banquets offers an opportunity to dine with some of Europe's most fascinating personalities; to sample the food and music, the wardrobe and etiquette that marked such infamous occasions as Casanova's seduction diners, Talleyran's foreign-affairs soirees, and the entertainments of bell epoque Vienna, inspired by the ancient Egyptian adage, "Eat, drink and be merry, for tomorrow we die." In the telling emerge such important developments in the history of dining as the European discovery of porcelain, the introduction of the fork, and the arrival of turkeys from the New World.

About Carolin C. Young

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Carolin C. Young earned her B.A. in European history from Oberlin College and was awarded a Royal Society of Arts Diploma from Christie's Education in London. She has done public relations for Christie's, New York, and has researched antique porcelain, silver, and glass for James Robinson, Inc. She lives in New York City, where she lectures on dining history at Sotheby's Institute of Art.
Published July 30, 2002 by Diane Pub Co. 364 pages
Genres: History, Political & Social Sciences, Crafts, Hobbies & Home, Travel, Cooking. Non-fiction

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In time, table settings grew more elaborate, with services of Sévres and Meissen, and dining habits more refined, with the increasing specialization of knives, forks, and spoons—as at, for instance, a dinner for Louis XIV so beautifully lit that “the heavens were jealous.” Casanova’s intimate din...

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Publishers Weekly

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Feasting on history, Young, a lecturer in culinary history at Sotheby's, draws on a range of sources to provide 12 historic dinner parties.

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