Day School: Georgian Food - From Field to Fork

Ref: C3741316

This course looks at how food was produced and consumed in England in the 18th and early 19th Centuries. We will look at food from field to fork seeing how the ingredients available changed and the ways in which they were cooked and eaten evolved. 10.00-11.00 : Growing and Cooking Food. 11.00-11.15 : Coffee. 11.15-12.15 : Meals and Serving. 12.15-13.15 : Lunch. 13.15-14.45 : Group Study; Georgian Food in Documents and Objects. 14.45-15.00 : Tea 15.00-16.00 : Georgian Drink; Conclusions.

Additional information about this course

This course is not supported by the Skills Funding Agency and does not have a fee waiver but concessions may be available - contact the Branch for further details.

Course aim

This course aims to give an insight into how food was grown and cooked in the Georgian period and how it was then served and eaten.

Do I need any particular skills or experience?

  • No skills or experience needed
  • This course is suitable for beginners and improvers

By the end of the course I should be able to:

  • 1. Explain how Georgian changes in agriculture altered the food available in England.
  • 2. Recognise the main methods used for cooking food during the period.
  • 3. Describe the meal times and serving styles that were used in Georgian England.

How will I be taught?

  • The WEA tutor will use a range of different teaching and learning methods and encourage you and the group to be actively involved in your learning

What kind of feedback can I expect?

  • A range of informal activities will be used by the tutor to see what you are learning which may include quizzes, question and answer, small projects and discussion
  • You will be encouraged to share your work with the group and discuss your learning

What else do I need to know?

  • Nothing else is needed

Pre-course work, reading and information sources

  • No pre reading or pre course work is required
  • No preparation is necessary but reading the following books will provide a good background for the course. Colin Spencer, “British Food”, Grub Street, 2002. Sara Paston-Williams, “The Art of Dining,” National Trust, 1993.

What can I do next?

  • Progress to another WEA course
  • Become involved with the WEA in a range of voluntary work and other activities including campaigning as a WEA member
  • Become involved as a volunteer for a WEA partner or another organisation

Download full course outline

Day School: Georgian Food - From Field to Fork Course Outline

Enrolment Conditions

You can enrol online if you meet all of the following requirements:

  • are paying the standard fee or are on any of the qualifying benefits
  • are paying with a credit/debit card or are not paying a fee because of a qualifying benefit
  • have a valid email address
  • have been resident in the UK, EU or EEA for the last 3 years
  • are aged 19 years or older on 1st September 2017
  • have read and accept the standard terms and conditions
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