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Data Visualizations

Interactive charts exploring patterns in Georgian royal dining

Overview

Food Types Distribution What categories of food were served?
Cooking Methods How was the food prepared?
Top 20 Most Common Dishes Which dishes appeared most frequently?
Dishes Served Over Time Yearly dish counts for each household
Kew Palace · George III (1788–1801)
Carlton House · Prince Regent (1812–13)

These are two separate snapshots, not one timeline. This dataset transcribes just two ledger volumes — from an unbroken series of 300+ at The National Archives. The years between (and most of 1660–1830) survive in the archive but aren't digitised here.

Food Type Trends (Streamgraph) Food type mix within each household's period
Filter by Year Range
1788 1813
Kew Palace · George III (1788–1801)
Carlton House · Prince Regent (1812–13)

Two separate snapshots, not one timeline. This dataset transcribes just two ledger volumes from an unbroken series of 300+ at The National Archives; the intervening years survive in the archive but aren't digitised here. (Carlton House covers only two years.)

Kitchen Activity Calendar When was the kitchen active? (Darker = more dishes)
Filter by Year Range
1788 1813

Blank days are days with no recorded dishes. The two households are shown as separate blocks: this dataset transcribes just two ledger volumes from an unbroken series of 300+ at The National Archives, so 1802–1811 (and most of 1660–1830) survive in the archive but aren't digitised here.

Hierarchy & Flow

Food Hierarchy (Sunburst) Hover or tap to explore: Food Type → Species
From Farm to Table (Sankey) Species → Cooking Method → Party Served

Relationships & Comparison

Food Type Co-occurrence Network Which food types were served together?
Kew vs Carlton House Dining character compared as rates & shares (each axis scaled to the leading household)

Social & Cultural Patterns

Upstairs / Downstairs What did royals eat vs. their servants? (share of each group's meals)
French Influence Over Time How did French culinary techniques spread?
Seasonal Availability What foods were served in each month?