Przykłady wykwintnej kuchni dworskiej księcia żagańskiego Napoléona Louisa (Ludwika) de Talleyrand-Périgord w latach 1878–1894
Examples of exquisite court cuisine of the duke of Sagan Napoléon Louis (Ludwig) de Talleyrand-Périgord in the years 1878-1894

Author(s): Katarzyna Głowania
Subject(s): History, Local History / Microhistory, Modern Age, 19th Century
Published by: Wydawnictwo Uniwersytetu Łódzkiego
Keywords: Duke of Sagan; culinary recipes; court kitchen; Lower Silesia; the second half of the 19th century
Summary/Abstract: The article presents the sphere of everyday life practices in the second half of the 19th century through analysis of eating habits of the House of Talleyrand-Périgord. The basis of analysis are expenses from ducal court kitchen from Sagan from the times of duke Louis Napoléon de Talleyrand-Périgord (1863-1898). The ducal family shared time between Paris, an estate in Valençay, a flat in Berlin and a palace in Sagan in the Lower Silesia. There they celebrated ostentatiously both the family meetings (birthday of princes Pauline) and social events, especially in 1881 (the wedding ceremony of the Duke’s daughter „Dolly”) and in 1886 (the 100th anniversary of purchase of the duchy of Sagan by the Duke of Courland Biron), in which participated noble representatives of aristocratic European houses. The refinement of dishes increased during solemn meals. The luxury food products, like pineapples, vanilla, chocolate, Strasbourg pâté or truffles from the southern France, decorated the Duke’s table. Very often in the expensnes appeared local products imported from the entire Europe, like Tyrolean apples, Helgoland lobster, Holland oysters, Brussels poulards, English ham or Italian macaroni. Duke of Sagan cared not only about the quality of meals, but also about decorations of dining room, its furnishings and liveries of footmen, who served the meals. He attached special attention to professional preparation of meals. The high position of Duke was emphasized not only by the care of meal preparation in the court kitchen and table service. All those elements formed the culture of eating and emphasized the elegance of the Sagan’s table.

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