Food and drink on stage and off (1660-1700).
Published In: European Drama & Performance Studies, 2024, n. 23. P. 163 1 of 3
Database: Academic Search Ultimate 2 of 3
Authored By: Clarke, Jan 3 of 3
Abstract
This essay examines the payments related to food and drinks recorded by Parisian theater companies from 1660 to 1700, focusing on the troupes of Molière, the Hôtel Guénégaud, and the Comédie-Française. The most commonly used terms are 'wine', 'bread and wine', and 'snack', with occasional references to more substantial meals. Festive meals, snacks, and drinks, especially wine, were provided during company meetings and theatrical performances to enhance the authenticity of the scenes. [Extracted from the article]
Additional Information
- Source:European Drama & Performance Studies. 2024/12, Issue 23, p163
- Document Type:Article
- Subject Area:History
- Publication Date:2024
- ISSN:2266-9035
- Accession Number:180852138
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