Hungry for the Past - Baroque Buffets, Ducal Desserts and Rococo Suppers

Ivan Day, Food Historian, Museums and Country House Consultant

Ivan Day will share some of the highlights of a thirty-year career working with museum collections in the recreation of period table settings using silver, porcelain and glass, but most of all reuniting these wonderful objects with the extraordinary food for which they were originally designed. Above - a recreation of an English dessert in the ‘intimate’ rococo style, with Chelsea, Derby and Worcester porcelain. (Bowes Museum 1994). The panelling is from Chesterfield House, the London home of Philip Stanhope, 4th Earl of Chesterfield, who employed the French chef de cuisine Vincent de Chapelle, author of The Modern Cook (1733). La Chapelle went on to cook for John V of Portugal and Marie Leczinska.