Food and Drink On Stage and Off (1660-1700)

Clarke, Jan

Abstract

This essay examines payments for food and drink recorded by Parisian theatre companies between 1660 and 1700. First, it looks at the provision of food offstage: during rehearsals, at company meetings or on business trips, for example. Second, it considers food and drink onstage: wine and meals that are often the source of comic business, but also, increasingly, more fashionable beverages, as the Comédie-Française sought to reflect the society in which it was embedded.

Citation

Clarke, J. (2024). Food and Drink On Stage and Off (1660-1700). European Drama and Performance Studies, 23(2), Article 163-210

• Journal Article Type: Article
• Acceptance Date: Jul 30, 2024
• Online Publication Date: Nov 13, 2024
• Publication Date: Nov 13, 2024
• Deposit Date: Oct 23, 2024
• Publicly Available Date: Nov 13, 2024
• Journal: European Drama and Performance Studies
• Print ISSN: 2045-8541
• Publisher: Classiques Garnier
• Peer Reviewed: Peer Reviewed
• Volume: 23
• Issue: 2
• Article Number: 163-210
• Public URL: https://durham-repository.worktribe.com/output/2981687
• Publisher URL: https://classiques-garnier.com/european-drama-and-performance-studies-2024-2-n-23-stage-and-plate-eating-and-starving-in-european-drama-and-theatres-16th-19th-century-la-nourriture-et-la-boisson-sur-scene-et-dans-les-coulisses-1660-1700.html