The Epicureans (Upper Class)

The upper class ate on a whole new level in both quantity and fashion compared to the middle and lower class. Afternoon tea and nine-course meals were the typical for eating at home, and the new wonders of the foreign restaurants popping up were available only to them (Panayi). 

Dining Out
The nineteenth century popularized the idea of "dining out." England, especially in cities, saw a boost in cuisine style as many foreign restaurants began establishing themselves in the country. Most of the leading celebrity chefs during this era were actually foreigners. Daniels de Nicols, a French wine merchant, opened one of the most famous eating establishments in London: the Cafe Royal. French chefs were followed by Italians and then Chinese cooks by the end of the nineteenth century (Panayi). 

Home Dining
The upper class ate a large breakfast and an even larger supper. Both would include many courses of small dishes. Breakfast would include servings of omelettes, fruits, pastries, bacon, ham and more. 

Supper was the main highlight of the day and well-planned dinner parties were an important part of showing refinement and status in the upper class. Elaborate tables, cutlery, and china were brought out for the occasion. The dining started with appetizers such as broiled fish, oysters, or soups. The main course would usually be a dish of pork, beef, or poultry with side dishes of vegetables and bread. In between servings of heavier food, light pastries would often be served as a refresher. Then, the last course would include pudding, pie, and fruits on the side. The finishing touch to dinner would be a round (or two) of wine from the hosts. The typical supper would be three to six courses but the famed nine-course meals were also heard of ("How the Mid-Victorians"). 

Afternoon Tea
Because dinner was eaten quite late in the day, often around eight, afternoon tea was popularized as a way to stave off midday hunger. The tea would be strained and often kept fresh in an urn placed opposite a big bowl of fruit punch. During colder days, warm melted chocolate drinks were also popular during the sessions. 

Cream, honey, and sugar were a necessary addition to the tea. Sometimes cloves were also used, but this was considered more for a show rather than the addition of extra flavor ("How to Host a Victorian"). 

Beside the tea were silver platters of little pastries and desserts. A common option were little sandwiches which could be filled with a salad mixture, nuts and cream, or fruit preserves. The cakes and pasties served were very light. Heavy layered cakes, fruit cakes, and other sticky types were avoided in favor of airy wafers and nut strips.

Tea time developed in significance as a "a time to socialize" for the upper class, and presentation of the food and drink became all the more important. The refreshments were decorated very prettily and even the couches and furniture in the room had to be carefully chosen and positioned ("How to Host a Victorian"). 

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The Social Corner: food in Pride and Prejudice

Much of the social interaction in Pride and Prejudice happens at some sort of dining event: a party at Netherfield, a meal with the Bennet sisters' aunt, an invitation to dinner with Lady Catherine de Bourgh. The book focuses on the talk, tensions, and developing relationships between the characters in attendance, but the presentation of the food and dining ware was in fact just as important as words or actions in leaving a good social impression.