Transcription of The Art of Confectionery - Historic Food
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The Art of Confectionery - Historic Food
The Art of ConfectioneryIvan Day(Part of this essay was used in the exhibition catalogue The Pleasures of the Table by Peter Brown andIvan Day (York Civic Trust) Ivan DayIntroductionIn the eighteenth century, the confectioner was the most highly regarded of all tradesmen involvedin the preparation of food. His skills were considered to be of a more elevated order than those ofa mere cook or baker and if he was successful in his craft he could command not only impressivefinancial rewards, but a respectable social standing usually denied to other food professionals.)
plateau with its brass frames, ornamental parterres, glass fountains, porcelein swans, Bow figures and sugar gravel, as well as the neccesary sweetmeats, the whole costing £25.
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