The Georgian age was a boom time for Britain. One of the most notable changes in diet was a change in the way animals were farmed. This meant fresh meat, rather than salted became readily available. Roast Beef was immortalised by artist William Hogarth in his prints and ironically, he expired after finishing a steak. Park promenaders could refresh themselves with milk fresh from cows grazing in St. James’s park. The way dinner was served changed gradually, moving from the middle to the end of the day. The serious business of eating lasted at least two hours, and in some houses with a servant for every guest. It was vulgar to eat your soup with your nose in the plate and exceedingly rude to scratch certain parts of your body, to spit, to blow your nose on your sleeve or to lean your elbows on the table. Picking your teeth before the dishes were removed, not to mention washing your gums in the wine glass rinser, well goodness me, none of these were acceptable.
Carolyn McDowall FRSA has gained considerable experience and business acumen in her professional career. An independent cultural and social historian, Carolyn is an interior designer by trade. She has been involved in the creative sector for over thirty years in Australia; completing interior design projects, creating and producing innovative corporate and not-for profit (social profit) community events. She has over that time continuously conducted independent research , while designing, developing, and producing educational art and design history programs in conjunction with renowned specialist colleagues.