The antique silver flatware of Tiffany & Co. is highly sought after but the collector is often frustrated by the lack of available information and pictures of patterns and pieces. This guide relates the history of the silver flatware made by others and retailed by Tiffany between 1845 and 1876, as well as that designed and made in-house between 1869 and 1905. The story is woven into the broader fabric of the history of flatware in general and gives insights into the complex rituals of eating practised by the upper strata of society in the 19th century. 479 colour & 15 b/w illustrations

This catalogue covers around 200 pieces of jewellery dating from the 1850s to the 1980s, products of the American company Tiffany & Co. The essays chart the early years of the store, its transformation into a world leader and its re-establishment as a worldwide brand after 1945.

This set provides insight into the lives of ordinary Americans free and enslaved, in farms and cities, in the North and the South, who lived during the years of 1815 to 1860. Throughout the Antebellum Era resonated the theme of change: migration, urban growth, the economy, and the growing divide between North and South all led to great changes to which Americans had to respond. By gathering the important aspects of antebellum Americans' lives into an encyclopedia, The World of Antebellum America provides readers with the opportunity to understand how people across America lived and worked, what politics meant to them, and how they shaped or were shaped by economics. Entries on simple topics such as bread and biscuits explore workers' need for calories, the role of agriculture, and gendered divisions of labor, while entries on more complex topics, such as aging and death, disclose Americans' feelings about life itself. Collectively, the entries pull the reader into the lives of ordinary Americans, while section introductions tie together the entries and provide an overarching narrative that primes readers to understand key concepts about antebellum America before delving into Americans' lives in detail.

Edward C. Moore (1827–1891) was the creative leader who brought Tiffany & Co. to unparalleled originality and success during the late nineteenth century. A silversmith, designer, and prodigious collector, Moore sought out exceptional objects from around the world, which he then used as inspiration for Tiffany’s innovative silver designs. This informative, richly illustrated volume, the first study of Moore’s life, collection, and influence, presents more than 170 examples from his vast collection, ranging from Greek and Roman glass to Spanish vases, Islamic metalwork, and Japanese textiles. These are juxtaposed with sixty magnificent silver objects created by the designers and artisans at Tiffany who were inspired by Moore’s acquisitions. Included among them are the world-famous Bryant Vase drawing upon Greek examples, a love cup featuring ornate “Saracenic” decoration, and a chocolate pot incorporating novel techniques influenced by Japanese ceramics and lacquerware. The illuminating texts have been enriched by groundbreaking research into contemporary sources such as newspapers and periodicals, the Tiffany & Co. Archives, and a newly identified technical manual and supervisor’s diaries, all of which provide an intimate look at the firm’s design processes and Moore’s role in shaping them. A valuable contribution to the history of American decorative arts, Collecting Inspiration illuminates both the legendary Tiffany aesthetic and the legacy of a significant collector, designer, and entrepreneur of the Gilded Age.

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.

For collectors of 19th-century silver and china, or people interested in the etiquette of the period, the Schollanders draw from old etiquette books and other sources to explain how to entertain in proper Victorian style, with authentic menus to taste.

Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.