When I wrote The Spurned Viscountess one of the things I researched was eighteenth century food and kitchens so I could flesh out my dinner scene and another one I’d set in the castle kitchen. This research was no hardship since I enjoy anything food related. I collected lots of interesting facts, too many to use in my story, much to my disappointment.
Unwilling to waste anything, I thought I’d inflict them on you.
Here are a few of the facts about eighteenth century food and kitchens I couldn’t use:
1. Kitchen walls were white-washed or painted shades of blue to repel flies.
2. Cooks commanded high wages and good cooks were scarce.
3. It was fashionable to hire a French chef and their wages were double those of an English cook. A French chef earned around sixty pounds per year.
4. Many of the French chefs were temperamental and had huge egos.
5. Each kitchen contained a clock for the cook’s benefit. If the meals were running late sometimes the cook would put the clock back to make it appear there was nothing amiss with her timing.
6. White tablecloths were used to cover the dining tables. The English often used the cloths as serviettes as well, much to the disgust of foreign visitors. Servants removed the tablecloths before the serving of dessert.
7. After dessert, the ladies retired to the drawing room for tea and entertainment.
8. The men remained in the dining room to drink port or brandy. Chamber pots were left on the sideboard for the men to use to relieve themselves. They did this without any sort of concealment.
My favorite research book for anything food-related during historical times is The Art of Dining – a history of cooking and eating by Sara Paston-Williams. I used it as a source for the above facts.
What do you think about eighteenth century dining? Would you like to time travel back to cook in a kitchen or dine with the gentry, given the above info?
Note: everyone who comments on my posts today will go into my quarterly draw to win a $25 Amazon voucher. The winner will be announced at my blog during the first week of October.
Shelley Munro lives in New Zealand and enjoys cooking and experimenting with new recipes. You can visit Shelley’s website at www.shelleymunro.com or follow her on Facebook or Twitter. To keep up with all Shelley’s current news and to enter subscriber only contests subscribe to Shelley’s newsletter.

Daned Traern isn’t a shy man. It’s the main reason his prince chose him for the position of Captain Chae Beyon’s flesh-pet. After all not many men can carry off wearing a few strings of gold. And Chae is very appreciative.

