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Posts Tagged ‘food in the Regency era’

High Tea and Afternoon Tea in the Age of Austen

Posted in Jane Austen's World, Regency Customs, Regency Life, Tea in the Regency era, tagged , , , on September 22, 2020| 19 Comments »

Inquiring readers, I once enjoyed afternoon tea in Fortnum and Mason’s in London. It was an exquisite, elaborate, and unforgettable experience. It was so elegant that I thought of it as high tea, but its presentation and intent had nothing in common with high tea in Jane Austen’s day, or in our present time. This post is meant to complement Rachel Dodge’s excellent post entitled “Jane Austen’s Regency Women: A Day in the Life , Part 1.” 

Afternoon tea:

The tradition of tea in the afternoon as we understand it began in 1840 with the Duchess of Bedford (1783-1857). She requested light food with tea and a few refreshments in mid-afternoon to stave off hunger pangs before dinner, which was served at 8 p.m. The Duchess soon began to invite friends to her rooms to join her in taking tea, and so a tradition began. This custom, which we celebrate to this day, began years after Jane Austen’s death in 1817.

Afternoon tea, Thomas Rowlandson. Image in the public domain.

High tea:

High tea was generally known as dinner or supper by the working classes.

“For workers in the newly industrialized Britain, tea time had to wait until after work. By that hour, tea was generally served with heartier dishes which were substantially more than just tea and cakes. Workers needed sustenance after a day of hard labor, so the after-work meal was more often hot and filling and accompanied by a pot of good, strong tea to revive flagging spirits.”- Lemm

It seems that the term ‘high tea’ had more in common with furniture than a lofty service.

“Today, the evening meal in working-class households is still often called “tea” but as working patterns have changed yet again, many households now refer to the evening meal as supper. The addition of the word “high” to the phrase “high tea” is believed to differentiate between the afternoon tea that is traditionally served on low, comfortable parlor chairs or relaxing in the garden and the worker’s after-work high tea that is served at the table and seated on high back dining chairs.” – Lemm

Afternoon tea was therefor served on comfortable chairs in a drawing room or lady’s sitting room, or as a refreshment in the garden.

“Afternoon tea, also known as “low tea,” is the most often taken a a low table, like a coffee table in the sitting room before a warm fire. (Of course, it can also be served at a dining table.) High tea gets its name from its tendency to be served at a high table, like a dining table or high counter at the end of the workday.” – Brown

Breakfast:

Jane Austen was in charge of her family’s tea and sugar stores. She made her family’s breakfast at 9 a.m. The simple repast consisted of toast, rolls, or muffins and butter. Jane toasted the bread over a fire using a long handled fork or a metal rack that held the bread in place.

“The typical ‘tea and toast’ breakfast that Jane Austen enjoyed was a relatively new invention. Traditionally, British breakfasts had consisted of hearty fare that often included beef and ale.” – Wilson, p. 21

Evening tea:

Tea was also served one or two hours after dinner. The time was variable, because people during the Regency era ate dinner at different times. Some ate early in the afternoon, as Jane Austen’s parents did when they were younger; some at 3 p.m., like the Bennets in Pride and Prejudice; the Bingleys dined at the more fashionable hour of 6 p.m.; and the Duchess of Bedford, a trendsetter, dined at 8 p.m. Kim Wilson quotes Captain Harry Smith in 1814 as saying, “I breakfast at eight, dine at three, have tea in the evening…” People who did not follow the latest fashion in dining kept the earlier dinner hours they and their families had always adhered to.

“Confusing the issue further is that people of the time referred to all hours before dinner as ‘morning’, and the period between dinner and teas as ‘afternoon’, even if it fell in what we now call the evening. To them, ‘evening’ started after tea.” – Wilson, p. 91

In the evening after dinner, the assembled guests returned to the drawing-room. Tea was made by the ladies of the house to prevent servants from taking portions of this expensive commodity for their own use. After tea, “…when the tea-things were removed, and the card-tables placed” (Pride and Prejudice) the diners would play games, such as riddles or charades, or read to each other and partake of other pleasures. In Hartfield, “Mr. and Mrs. Weston and Mr. Elton sat down with Mr. Woodhouse to cards.”- (Emma)

Tea was also provided at balls, when suppers were served at midnight, in private alcoves in pleasure gardens, on visits when “Mr. Woodhouse was soon ready for his tea; and when he had drank his tea he was quite ready to go home” (Emma), and at musicales —”The first act was over. Now she hoped for some beneficial change; and, after a period of nothing-saying amongst the party, some of them did decide on going in quest of tea” (Persuasion).

A lady at a public assembly ball was dependent on a gentleman to escort her to the tea-room.

“At a grand ball in Bath, Catherine Moreland of Northanger Abbey, and her friend Mrs. Allen, feel awkward and out of place until “they received an offer of tea from one of their neighbors; it was thankfully accepted, and this introduced a light conversation with the gentleman who offered it…”-Martyris

So many unanswered questions remain about tea taking in the Regency era, especially among the working classes and this post does not begin to address them or pretend to. Tea was so universal during this age, that anyone who could afford it (or smuggle it in) drank it, including Emma’s Mrs. Bates, who was “almost past every thing but tea and quadrille.“

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Family Dinners, Regency Style

Posted in Georgian Life, Holiday, jane austen, Jane Austen's life, Jane Austen's World, Regency Customs, Regency food, Regency Life, Regency Period, Regency style, tagged , , , , , on November 26, 2009| 4 Comments »

Gentle readers, I am taking a short hiatus from this blog for Thanksgiving week. Meanwhile, enjoy these images of people dining in days of yore…

Dining for most people was a simple affair and food was taken from the land. Many families, unless their house was large enough to accommodate a dining room, ate in the kitchen.

Notice in this image of a family sharing a meal by Thomas Rowlandson (from The Vicar of Wakefield by Oliver Goldsmith), that the meal is eaten during the day and near the fire.

The rich could afford to eat by candlelight, as in this early 20th C. image of a Georgian dinner scene.

For some, like the Prince Regent, dinners were elaborate affairs.

For other families the meal was more basic and simple.

Family Meal

The hours in which people ate meals were changing:

In the beginning of the sixteenth century in England, dinner, the main meal of the day, used to begin at 11:00AM. Meals tended over time to be eaten later and later in the day: by the eighteenth century, dinner was eaten at about 3:00PM…By the early nineteenth century, lunch, what Palmer in Moveable Feasts calls “the furtive snack,” had become a sit-down meal at the dning table in the middle of the day. Upper-class people were eating breakfast earlier, and dinner later, than they had formerly done…in 1808…dinner was now a late meal and supper a snack taken at the very end of the day before people retired to bed. For a long time luncheon was a very upper-class habit; ordinarily working people dined in the early evening, and contented themselves as they had done for centuries with a mid-day snack…Supper now means a light evening meal that replaces dinner; such a meal is especially popular if people have eaten a heavy lunch – The Rituals of Dinner, Margaret Visser [Penguid:New York] 1991 (p. 159-160) – Food Timeline

Image source: The Universal Cook: And City and Country Housekeeper, John Francis Collingwood and John Woollams, Principal Cooks at The Crown and Anchor Tavern in the Strand, 1792

Meat made up a large part of the Regency diet, even for the middle class. For most people living in London, the animals had to be brought a long way to market. Due to the length of the journey, the quality of meat was often poor. In contrast, venison and game procured from country estates and served fresh was often considered prize meat.

The Breedwell Family, Thomas Rowlandson

Families tended to be large and extended. In this boisterous family scene by Rowlandson, the Breedwells obviously bred beyond “the heir and the spare.”

Desserts, Isabella Beaton

Desserts made up the last course of the meal. Even for the middle class this course was elaborate and plentiful, but for the rich it was spectacular.

Walled kitchen garden

Kitchen gardens provided fresh produce during the growing season. The very rich grew fruits and vegetables in hot houses, but most people ate meat, soups, or bread throughout the year. Fruit and vegetables were preserved, or, as in the case of apples and root vegetables, stored through the winter.

Seafood had to be served fresh and within hours of its harvest. Chances were that this tavern, where oysters were served on a platter, sits in a geographic area by the sea.

Life in Yorkshire

Elegant, or simple, the family meal meant togetherness.

Happy Thanksgiving everyone

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