The 18th century witnessed a burgeoning population, the growth of the middle class, the rise of industrialization and a rapid consumption of new luxury goods. This extravagance also reached kitchens and dining rooms. Georgian tables groaned with succulent roasts, savory puddings, and luscious desserts. With a special focus on the writings of Jane Austen and food as presented in her novels, food historian, Carl Raymond will discuss what was and wasn’t served on Georgian tables and how it was cooked. He will explore new inventions in the kitchen and garden, and even what Jane and her family cooked and ate themselves. Most of all, this talk will consider what one might have encountered should one have had the coveted opportunity to share a meal with Mr. Darcy, himself!