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Bill of fare from Crystal Palace, 31 / 12 / 1853
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Bill of fare from Crystal Palace, 31 / 12 / 1853
Menu for the dinner in the Iguanodon and original artwork by Benjamin Waterhouse Hawkins, donated by his granddaughter Mary Hawkins
Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries
Media ID 14239486
© Mary Evans / Natural History Museum
1853 Archosaur Archosauria Archosauriformes Archosauromorpha Arthropod Arthropoda Benjamin Waterhouse Hawkins Common Burrower Mayfly Crystal Palace Diapsid Diapsida Dinner Dinosaur Dinosauria Dinosauromorpha Eccentric Eccentricity Ephemera Ephemeridae Ephemeroptera Hexapod Hexapoda Insecta Mayfly Menu Reptile Reptilia Sauropsid Sauropsida Waterhouse Hawkins Invertebrata New Year New Years Eve
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1. Title: A Victorian Feast at Crystal Palace: Bill of Fare from New Year's Eve, 1853, Featuring an Iguanodon and Benjamin Waterhouse Hawkins' Original Artwork 2. Description: This bill of fare from Crystal Palace, London, showcases an extraordinary New Year's Eve dinner held on December 31, 1853. The menu, adorned with intricate illustrations, includes an exquisite array of dishes, from the elegant "Roast Pheasant" and "Sweetbreads a la Parisienne" to the more exotic "Iguanodon Tongue," a nod to the prehistoric dinosaur that was a prominent feature of the Crystal Palace exhibition. 3. The menu's unique charm lies in its combination of Victorian-era culinary delights and the groundbreaking scientific discoveries of the time. The Iguanodon, a dinosaur discovered in 1825, was one of the first dinosaurs to be scientifically described. Benjamin Waterhouse Hawkins, a renowned English sculptor, created the life-size model of the Iguanodon for the Crystal Palace exhibition in 1854. This menu, donated by his granddaughter Mary Hawkins, is a testament to the eccentric fusion of art, science, and culture that characterized the Victorian era. 4. The bill of fare also highlights various invertebrates, such as the "Common Burrower Mayfly" and other ephemeroptera (mayflies) and ephemeridae (mayfly shrimp), which were popular in Victorian cuisine. The inclusion of these insects reflects the diverse range of food sources available during the period and the fascination with the natural world. 5. The menu's intricate design, with its diapsid and sauropsid reptiles, archosauriformes and archosauria, and hexapod invertebrates, is a visual representation of the scientific classifications prevalent during the 19th century. This fascinating artifact offers a glimpse into the past, showcasing the intersection of art, science, and culinary traditions during the Victorian era.
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