etween the sixteenth and nineteenth centuries, a group of profusely illustrated books documented elite dining across Europe. They contain instructions on how to carve meats, fishes, and fruits with theatrical flourish for an audience of diners; directions for pleating and folding linen napkins into elaborate sculptural forms; maps depicting tablescapes of dishes and decorations; choreographies for servants; etiquette for diners; dietary and health advice; banqueting recipes; and even magic tricks. Together with other visual evidence of gustatory performances and objects such as knives, forks, and napkins necessary to their staging, these books enable us to imagine the dynamic culture of the early modern table.

The emergence and diffusion of illustrated carving and napkin folding manuals demonstrates a lively market for food knowledge that crossed geographic and cultural boundaries. From the Italian peninsula, diagrams for staging the table soon made their way to English, French, German, and Scandinavian lands. These illustrations were adapted and incorporated into countless volumes addressed to trincianti (carvers) and scalchi (stewards), who were responsible for setting the table. Physical evidence tells us that these books enjoyed a broad readership of kitchen staff, patrons, and eventually historians, librarians, and book collectors, who preserved them from the ravages of time.

This online companion to Staging the Table in Europe 1500–1800 explores the exhibition’s major themes, revealing the innovative and creative culinary world of the early modern period. Showcasing sixteenth- and seventeenth-century books together with period examples of the material culture of the table and credenza, including sets of carving tools, linen napkins and tablecloths, this site helps to rematerialize the early modern table and shed light on the social and commercial networks that enabled this trans-national culture. Explore each of the sections below to learn more about culinary practice and performance during this period.

etween the sixteenth and nineteenth centuries, a group of profusely illustrated books documented elite dining across Europe. They contain instructions on how to carve meats, fishes, and fruits with theatrical flourish for an audience of diners; directions for pleating and folding linen napkins into elaborate sculptural forms; maps depicting tablescapes of dishes and decorations; choreographies for servants; etiquette for diners; dietary and health advice; banqueting recipes; and even magic tricks. Together with other visual evidence of gustatory performances and objects such as knives, forks, and napkins necessary to their staging, these books enable us to imagine the dynamic culture of the early modern table.

The emergence and diffusion of illustrated carving and napkin folding manuals demonstrates a lively market for food knowledge that crossed geographic and cultural boundaries. From the Italian peninsula, diagrams for staging the table soon made their way to English, French, German, and Scandinavian lands. These illustrations were adapted and incorporated into countless volumes addressed to trincianti (carvers) and scalchi (stewards), who were responsible for setting the table. Physical evidence tells us that these books enjoyed a broad readership of kitchen staff, patrons, and eventually historians, librarians, and book collectors, who preserved them from the ravages of time.

This online companion to Staging the Table in Europe 1500–1800 explores the exhibition’s major themes, revealing the innovative and creative culinary world of the early modern period. Showcasing sixteenth- and seventeenth-century books together with period examples of the material culture of the table and credenza, including sets of carving tools, linen napkins and tablecloths, this site helps to rematerialize the early modern table and shed light on the social and commercial networks that enabled this trans-national culture. Explore each of the sections below to learn more about culinary practice and performance during this period.

SECTION IV

SECTION VI

SECTION VII

The Carving Table, based on a set of illustrated cards printed in London by James Moxon in 1677, invites visitors to learn about early modern European foodways and their illuminating, often surprising and far-flung, connections to dining practices in our own time. This interactive is best viewed on desktop.
The Carving Table, based on a set of illustrated cards printed in London by James Moxon in 1677, invites visitors to learn about early modern European foodways and their illuminating, often surprising and far-flung, connections to dining practices in our own time. This interactive is best viewed on desktop.