2019 Spring - Atlanta - From Dickens to Downton

From Dickens to Downton

Victorian and Edwardian Food

From Dickens to Downton: Victorian and Edwardian Food is a journey through British food and dining traditions from the mid-19th century through the early part of the 20th century. Beginning with a look at food references in the work of Charles Dickens, which helped establish some of Britain’s most cherished culinary traditions, the talk will continue all the way through to the world of great town and country houses known to lovers of Downton Abbey and Upstairs Downstairs. This talk will take a look at dining tables both upstairs and downstairs, as well as inside and outside the house, including some National Trust properties such as Petworth House and Standen House.

Carl Raymond, food historian, writer and lecturer, will lead the audience on an illustrated tour of some of the classic dishes of the Victorian and Edwardian periods. He will also discuss their background, how they were prepared, and how they were served. He will talk about cultural and social trends, and influences, that affected eating and entertaining from the Industrial Revolution to the beginning of World War I.

The dining table at Cragside, set for a dessert course with fruit and cheese ©National Trust Images Andreas von Einsiedel

Carl Raymond. Photo Richard Koek

Carl Raymond

Food historian, Writer and Lecturer

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.