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Posts From November 2011

  1. 17 Nov
    Thu / 2011
    Because one scoop of ice cream blog post is never enough, here’s a bit more on dessert equipage from the eighteenth century… As part of our installation devoted to the dessert service, we have on view an ice pail, made by the Worcester Porcelain Manufactory in 1770. This intricately decorated vessel is very much what it sounds like – it is a pail made to hold ice and chill food.  Designed in three parts, ice would...

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  2. 15 Nov
    Tue / 2011
    If you enjoy an ice cream cone now and again (and we hope that you do), you might be interested to learn that ice cream was a favored dessert in European circles as early as the seventeenth century. As part of our exhibition English Taste, Rienzi has on view a series of porcelain objects from eighteenth-century dessert services, two of which were made specifically for ice cream.  If the thought of 300 year old ice cream...

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  3. 14 Nov
    Mon / 2011
    If you have visited Rienzi to see English Taste: The Art of Dining in the Eighteenth Century, you have probably noticed a dish on the table vaguely resembling green beans. Rienzi’s docents often receive the question, “what’s that?” accompanied by an index finger aimed at the mass of unfamiliar green vegetation. The answer to the common query is samphire. What, you might ask, is samphire? Samphire, officially Crithmum maritimum but also known as crest...

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  4. 07 Nov
    Mon / 2011
    This month we have been reading the third book in Rienzi and Bayou Bend’s History Reading Series, Taste: The Story of Britain Through Its Cooking by Kate Colquhoun. We thought it would be appropriate to have a British culinary-themed text to celebrate Rienzi’s current exhibition, English Taste. This book provides some supplementary information on some of Mrs. Rafflad’s dishes that grace Rienzi’s Dining Room table, including dishes that are the most puzzling...

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