Victorian age

beauty

The canons of beauty in the Victorian era (1837-1901) were based on white skin, watery eyes and a sickly face, as well as long, tied-back hair: Fur The aim was to have white, shiny, immaculate skin, without imperfections. Hair Long, light hair was preferred and was cared for with oils to give it shine and softness. Hairpieces were used to add volume and hair was adorned with hairpins, braids and curls. Little makeup was worn, as it was associated with vulgarity and prostitution. Clean faces and bright eyes were preferred, and painted cheeks were thought to look rosy. Figure A long, slim torso was sought, accentuated by wide hips. To achieve a low, slim waist, tight corsets were worn. Hands and feet Small hands and feet were considered a symbol of delicacy and femininity. Long white lambskin gloves were worn on special occasions, and black fishnet gloves during the day. As for beauty remedies, creams and natural remedies were used, some of which were harmful to health, such as belladonna on the eyes. The depilatory paste Rusma turcorum, originally from India, was also used, which contained arsenic and could cause sores and skin disorders.

era

In the history of the United Kingdom and the British Empire, the Victorian era corresponds to the reign of Victoria from 20 June 1837 until her death on 22 January 1901. Slightly different definitions are sometimes used.

clothes

These dresses, unlike the empire gowns, were very tight-fitting, with long sleeves that marked the waist and narrow jackets that were cinched at the waist. The fullness of the skirts was achieved with hooped petticoats or crinolines. They were long, not allowing the ladies' feet to be seen.

men

In general terms, Victorian masculinity can be defined as an ideology of spirituality and seriousness between 1837 and 1870, which changed to one of strength and stoicism from 1870 onwards. The ideas predominant in the second half of this period can be understood as the foundations of a modern culture in which men are dying.

food

Victorian food was characterized by: Breakfast: The middle and upper classes ate eggs, porridge, bacon and fish for breakfast. Lunches: On Sundays we ate meat, potatoes, vegetables and sauce. Meats: The most commonly consumed meat was pork, although wealthier people could eat chops or a whole piece. Poultry: Stuffed turkey was the main dish at Christmas celebrations, although goose and duck were the preferred birds in the 18th century. Side dishes: Served on a side cart, these consisted of baked potatoes, mashed potatoes, Brussels sprouts, radishes, salads, and sauces. First courses: Soups and creams were the first course of a Victorian banquet. Desserts: Lemon cake was a common dessert at Queen Elizabeth of England's banquets. Victorians ate several times a day, including a midnight meal called midrats.