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© 2007

Dining on Turtles

Food Feasts and Drinking in History

  • Diane Kirkby
  • Tanja Luckins
Book

Table of contents

  1. Front Matter
    Pages i-xi
  2. Introduction: Of Turtles, Dining and the Importance of History in Food, Food in History

    1. Diane Kirkby, Tanja Luckins, Barbara Santich
      Pages 1-12
  3. Feasting Past and Present

  4. Food, Drink and Community

  5. Back Matter
    Pages 206-208

About this book

Introduction

As gentlemen of the Royal Society in London sat down to their turtle dinner in 1793 they were participating in an historical event: an act simultaneously of fine dining and colonialism. Feasting and drinking, the communities in which they occurred, and larger themes of historical significance are explored here offering new insights into the past.

Keywords

colonialism history perception reform renaissance society

Editors and affiliations

  • Diane Kirkby
    • 1
  • Tanja Luckins
    • 2
  1. 1.La Trobe UniversityMelbourneAustralia
  2. 2.Monash UniversityAustralia

About the editors

KEN ALBALA Professor of History, the University of the Pacific, Stockton California, USA SARAH BLACK Postgraduate student in History, the University of Adelaide, Australia JOHN CASHMERE Honorary Research Associate, School of Historical and European Studies, La Trobe University, Australia GEORGE COLPITTS Assistant Professor in History, University of Calgary, Canada PATRICIA HILL Researcher and History Graduate of La Trobe University, Australia TINA KALIVAS Associate Lecturer, La Trobe University, Australia DIANE E. KIRKBY Reader in History, La Trobe University, Australia TANJA LUCKINS School of Historical and European Studies, La Trobe University, Australia A. LYNN MARTIN Research Fellow, University of Adelaide, Australia CHRIS MCCONVILLE Lecturer in History and Urban Planning, the University of the Sunshine Coast, Queensland, Australia BERYL RAWSON Professor Emeritus and Visiting Fellow, the Australian National University, Canberra, Australia BARBARA SANTICH Program Manager, the Le Cordon Bleu Graduate Program in Gastronomy, University of Adelaide, UK ALEX TYRRELL Reader and Associate Professor in History, La Trobe University, Australia

Bibliographic information