Academic literature on the topic 'Great Britain History, Military 1789-1820'

In April 1793, France was waging war both inside and outside its borders. Over the previous year, the French government had taken up arms against Austria, Sardinia, Prussia, Great Britain, Holland and Spain. In its first seizure of new territory since the Revolution began in 1789, it had recently annexed the previously Austrian region we now call Belgium. Revolutionaries had dissolved the French monarchy in September 1792, then guillotined former king Louis XVI in January 1793. If France spawned violence in victory, it redoubled domestic bloodshed in defeat; a major French loss to Austrian forces at Neerwinden on 18 March 1793, followed by the defection of General Dumouriez, precipitated both a call for expanded military recruitment and a great struggle for control of the revolutionary state. April saw the formation of the Committee of Public Safety, fearsome instrument of organizational combat. France's domestic battle was to culminate in a Jacobin seizure of power.

The rocky peninsula of Gibraltar juts south from Spain at the western entrance to the Mediterranean Sea. Long famous as a landmark, it was ceded to Great Britain by the Treaty of Utrecht in 1713, and progressively developed as a naval and military base. Thomas James, a Royal Artillery officer stationed on Gibraltar from 1749 to 1755, was the first member of the British garrison to publish geological observations on the Rock, within a book of 1771 completed in New York. His military career culminated after active service against revolutionary Americans, finally in the rank of major-general, but with no further known contributions to geology. The Scotsman Ninian Imrie of Denmuir, an officer of the First Regiment of Foot (The Royal Scots), served on Gibraltar within the period 1784 to 1793, and was the first to publish an account specifically on its geology, in the Transactions of the Royal Society of Edinburgh in 1798. A career soldier, he achieved the rank of lieutenant-colonel before retiring to Scotland, and to amateur geological studies influenced by active membership of Edinburgh's Wernerian Natural History Society. James Smith of Jordanhill, near Glasgow, served in Great Britain in the Renfrewshire Militia during the Napoleonic Wars but, benefiting from a family fortune, later spent much time as a yachtsman and scholar of wide interests and influence. His studies on Gibraltar, published by the Geological Society of London in 1846, were the first to attempt a tectonic interpretation of the Rock's geological history, and to record local evidence for Quaternary sea level change.

Approximately 50 years ago, R. R. Palmer published his two volume masterworkThe Age of the Democratic Revolution. Designed as a “comparative constitutional history of Western civilization,” it charted the struggles after 1776 over ideas of popular sovereignty and civil and religious freedoms, and the spreading conviction that, instead of being confined to “any established, privileged, closed, or self-recruiting groups of men,” government might be rendered simple, accountable and broadly based. Understandably, Palmer placed great emphasis on the contagion of new-style constitutions. Between 1776 and 1780, eleven onetime American colonies drafted state constitutions. These went on to inform the provisions of the United States Constitution adopted in 1787, which in turn influenced the four Revolutionary French constitutions of the 1790s, and helped to inspire new constitutions in Haiti, Poland, the Netherlands, Switzerland, and elsewhere. By 1820, according to one calculation, more than sixty new constitutions had been attempted within Continental Europe alone, and this is probably an underestimate. At least a further eighty constitutions were implemented between 1820 and 1850, many of them in Latin America. The spread of written constitutions proved in time almost unstoppable, and Palmer left his readers in no doubt that this outcome could be traced back to the Revolution of 1789, and still more to the Revolution of 1776. Despite resistance by entrenched elites, and especially from Britain, “the greatest single champion of the European counter-revolution,” a belief was in being by 1800, Palmer argued, that “democracy was a matter of concern to the world as a whole, that it was a thing of the future, [and] that while it was blocked in other countries the United States should be its refuge.”

IntroductionFirmly located within the discourse of visible culture as the lofty preserve of art exhibitions and museum artefacts, the noun “curate” has gradually transformed into the verb “to curate”. Williams writes that “curate” has become a fashionable code word among the aesthetically minded to describe a creative activity. Designers no longer simply sell clothes; they “curate” merchandise. Chefs no longer only make food; they also “curate” meals. Chosen for their keen eye for a particular style or a precise shade, it is their knowledge of their craft, their reputation, and their sheer ability to choose among countless objects which make the creative process a creative activity in itself. Writing from within the framework of “curate” as a creative process, this article discusses how the state banquet for Queen Elizabeth II, hosted by Irish President Mary McAleese at Dublin Castle in May 2011, was carefully curated to represent Ireland’s diplomatic, cultural, and culinary identity. The paper will focus in particular on how the menu for the banquet was created and how the banquet’s brief, “Ireland on a Plate”, was fulfilled.History and BackgroundFood has been used by nations for centuries to display wealth, cement alliances, and impress foreign visitors. Since the feasts of the Numidian kings (circa 340 BC), culinary staging and presentation has belonged to “a long, multifaceted and multicultural history of diplomatic practices” (IEHCA 5). According to the works of Baughman, Young, and Albala, food has defined the social, cultural, and political position of a nation’s leaders throughout history.In early 2011, Ross Lewis, Chef Patron of Chapter One Restaurant in Dublin, was asked by the Irish Food Board, Bord Bía, if he would be available to create a menu for a high-profile banquet (Mahon 112). The name of the guest of honour was divulged several weeks later after vetting by the protocol and security divisions of the Department of the Taoiseach (Prime Minister) and the Department of Foreign Affairs and Trade. Lewis was informed that the menu was for the state banquet to be hosted by President Mary McAleese at Dublin Castle in honour of Queen Elizabeth II’s visit to Ireland the following May.Hosting a formal banquet for a visiting head of state is a key feature in the statecraft of international and diplomatic relations. Food is the societal common denominator that links all human beings, regardless of culture (Pliner and Rozin 19). When world leaders publicly share a meal, that meal is laden with symbolism, illuminating each diner’s position “in social networks and social systems” (Sobal, Bove, and Rauschenbach 378). The public nature of the meal signifies status and symbolic kinship and that “guest and host are on par in terms of their personal or official attributes” (Morgan 149). While the field of academic scholarship on diplomatic dining might be young, there is little doubt of the value ascribed to the semiotics of diplomatic gastronomy in modern power structures (Morgan 150; De Vooght and Scholliers 12; Chapple-Sokol 162), for, as Firth explains, symbols are malleable and perfectly suited to exploitation by all parties (427).Political DiplomacyWhen Ireland gained independence in December 1921, it marked the end of eight centuries of British rule. The outbreak of “The Troubles” in 1969 in Northern Ireland upset the gradually improving environment of British–Irish relations, and it would be some time before a state visit became a possibility. Beginning with the peace process in the 1990s, the IRA ceasefire of 1994, and the Good Friday Agreement in 1998, a state visit was firmly set in motion by the visit of Irish President Mary Robinson to Buckingham Palace in 1993, followed by the unofficial visit of the Prince of Wales to Ireland in 1995, and the visit of Irish President Mary McAleese to Buckingham Palace in 1999. An official invitation to Queen Elizabeth from President Mary McAleese in March 2011 was accepted, and the visit was scheduled for mid-May of the same year.The visit was a highly performative occasion, orchestrated and ordained in great detail, displaying all the necessary protocol associated with the state visit of one head of state to another: inspection of the military, a courtesy visit to the nation’s head of state on arrival, the laying of a wreath at the nation’s war memorial, and a state banquet.These aspects of protocol between Britain and Ireland were particularly symbolic. By inspecting the military on arrival, the existence of which is a key indicator of independence, Queen Elizabeth effectively demonstrated her recognition of Ireland’s national sovereignty. On making the customary courtesy call to the head of state, the Queen was received by President McAleese at her official residence Áras an Uachtaráin (The President’s House), which had formerly been the residence of the British monarch’s representative in Ireland (Robbins 66). The state banquet was held in Dublin Castle, once the headquarters of British rule where the Viceroy, the representative of Britain’s Court of St James, had maintained court (McDowell 1).Cultural DiplomacyThe state banquet provided an exceptional showcase of Irish culture and design and generated a level of preparation previously unseen among Dublin Castle staff, who described it as “the most stage managed state event” they had ever witnessed (Mahon 129).The castle was cleaned from top to bottom, and inventories were taken of the furniture and fittings. The Waterford Crystal chandeliers were painstakingly taken down, cleaned, and reassembled; the Killybegs carpets and rugs of Irish lamb’s wool were cleaned and repaired. A special edition Newbridge Silverware pen was commissioned for Queen Elizabeth and Prince Philip to sign the newly ordered Irish leather-bound visitors’ book. A new set of state tableware was ordered for the President’s table. Irish manufacturers of household goods necessary for the guest rooms, such as towels and soaps, hand creams and body lotions, candle holders and scent diffusers, were sought. Members of Her Majesty’s staff conducted a “walk-through” several weeks in advance of the visit to ensure that the Queen’s wardrobe would not clash with the surroundings (Mahon 129–32).The promotion of Irish manufacture is a constant thread throughout history. Irish linen, writes Kane, enjoyed a reputation as far afield as the Netherlands and Italy in the 15th century, and archival documents from the Vaucluse attest to the purchase of Irish cloth in Avignon in 1432 (249–50). Support for Irish-made goods was raised in 1720 by Jonathan Swift, and by the 18th century, writes Foster, Dublin had become an important centre for luxury goods (44–51).It has been Irish government policy since the late 1940s to use Irish-manufactured goods for state entertaining, so the material culture of the banquet was distinctly Irish: Arklow Pottery plates, Newbridge Silverware cutlery, Waterford Crystal glassware, and Irish linen tablecloths. In order to decide upon the table setting for the banquet, four tables were laid in the King’s Bedroom in Dublin Castle. The Executive Chef responsible for the banquet menu, and certain key personnel, helped determine which setting would facilitate serving the food within the time schedule allowed (Mahon 128–29). The style of service would be service à la russe, so widespread in restaurants today as to seem unremarkable. Each plate is prepared in the kitchen by the chef and then served to each individual guest at table. In the mid-19th century, this style of service replaced service à la française, in which guests typically entered the dining room after the first course had been laid on the table and selected food from the choice of dishes displayed around them (Kaufman 126).The guest list was compiled by government and embassy officials on both sides and was a roll call of Irish and British life. At the President’s table, 10 guests would be served by a team of 10 staff in Dorchester livery. The remaining tables would each seat 12 guests, served by 12 liveried staff. The staff practiced for several days prior to the banquet to make sure that service would proceed smoothly within the time frame allowed. The team of waiters, each carrying a plate, would emerge from the kitchen in single file. They would then take up positions around the table, each waiter standing to the left of the guest they would serve. On receipt of a discreet signal, each plate would be laid in front of each guest at precisely the same moment, after which the waiters would then about foot and return to the kitchen in single file (Mahon 130).Post-prandial entertainment featured distinctive styles of performance and instruments associated with Irish traditional music. These included reels, hornpipes, and slipjigs, voice and harp, sean-nόs (old style) singing, and performances by established Irish artists on the fiddle, bouzouki, flute, and uilleann pipes (Office of Public Works).Culinary Diplomacy: Ireland on a PlateLewis was given the following brief: the menu had to be Irish, the main course must be beef, and the meal should represent the very best of Irish ingredients. There were no restrictions on menu design. There were no dietary requirements or specific requests from the Queen’s representatives, although Lewis was informed that shellfish is excluded de facto from Irish state banquets as a precautionary measure. The meal was to be four courses long and had to be served to 170 diners within exactly 1 hour and 10 minutes (Mahon 112). A small army of 16 chefs and 4 kitchen porters would prepare the food in the kitchen of Dublin Castle under tight security. The dishes would be served on state tableware by 40 waiters, 6 restaurant managers, a banqueting manager and a sommélier. Lewis would be at the helm of the operation as Executive Chef (Mahon 112–13).Lewis started by drawing up “a patchwork quilt” of the products he most wanted to use and built the menu around it. The choice of suppliers was based on experience but also on a supplier’s ability to deliver perfectly ripe goods in mid-May, a typically black spot in the Irish fruit and vegetable growing calendar as it sits between the end of one season and the beginning of another. Lewis consulted the Queen’s itinerary and the menus to be served so as to avoid repetitions. He had to discard his initial plan to feature lobster in the starter and rhubarb in the dessert—the former for the precautionary reasons mentioned above, and the latter because it featured on the Queen’s lunch menu on the day of the banquet (Mahon 112–13).Once the ingredients had been selected, the menu design focused on creating tastes, flavours and textures. Several draft menus were drawn up and myriad dishes were tasted and discussed in the kitchen of Lewis’s own restaurant. Various wines were paired and tasted with the different courses, the final choice being a Château Lynch-Bages 1998 red and a Château de Fieuzal 2005 white, both from French Bordeaux estates with an Irish connection (Kellaghan 3). Two months and two menu sittings later, the final menu was confirmed and signed off by state and embassy officials (Mahon 112–16).The StarterThe banquet’s starter featured organic Clare Island salmon cured in a sweet brine, laid on top of a salmon cream combining wild smoked salmon from the Burren and Cork’s Glenilen Farm crème fraîche, set over a lemon balm jelly from the Tannery Cookery School Gardens, Waterford. Garnished with horseradish cream, wild watercress, and chive flowers from Wicklow, the dish was finished with rapeseed oil from Kilkenny and a little sea salt from West Cork (Mahon 114). Main CourseA main course of Irish beef featured as the pièce de résistance of the menu. A rib of beef from Wexford’s Slaney Valley was provided by Kettyle Irish Foods in Fermanagh and served with ox cheek and tongue from Rathcoole, County Dublin. From along the eastern coastline came the ingredients for the traditional Irish dish of smoked champ: cabbage from Wicklow combined with potatoes and spring onions grown in Dublin. The new season’s broad beans and carrots were served with wild garlic leaf, which adorned the dish (Mahon 113). Cheese CourseThe cheese course was made up of Knockdrinna, a Tomme style goat’s milk cheese from Kilkenny; Milleens, a Munster style cow’s milk cheese produced in Cork; Cashel Blue, a cow’s milk blue cheese from Tipperary; and Glebe Brethan, a Comté style cheese from raw cow’s milk from Louth. Ditty’s Oatmeal Biscuits from Belfast accompanied the course.DessertLewis chose to feature Irish strawberries in the dessert. Pat Clarke guaranteed delivery of ripe strawberries on the day of the banquet. They married perfectly with cream and yoghurt from Glenilen Farm in Cork. The cream was set with Irish Carrageen moss, overlaid with strawberry jelly and sauce, and garnished with meringues made with Irish apple balsamic vinegar from Lusk in North Dublin, yoghurt mousse, and Irish soda bread tuiles made with wholemeal flour from the Mosse family mill in Kilkenny (Mahon 113).The following day, President McAleese telephoned Lewis, saying of the banquet “Ní hé go raibh sé go maith, ach go raibh sé míle uair níos fearr ná sin” (“It’s not that it was good but that it was a thousand times better”). The President observed that the menu was not only delicious but that it was “amazingly articulate in terms of the story that it told about Ireland and Irish food.” The Queen had particularly enjoyed the stuffed cabbage leaf of tongue, cheek and smoked colcannon (a traditional Irish dish of mashed potatoes with curly kale or green cabbage) and had noted the diverse selection of Irish ingredients from Irish artisans (Mahon 116). Irish CuisineWhen the topic of food is explored in Irish historiography, the focus tends to be on the consequences of the Great Famine (1845–49) which left the country “socially and emotionally scarred for well over a century” (Mac Con Iomaire and Gallagher 161). Some commentators consider the term “Irish cuisine” oxymoronic, according to Mac Con Iomaire and Maher (3). As Goldstein observes, Ireland has suffered twice—once from its food deprivation and second because these deprivations present an obstacle for the exploration of Irish foodways (xii). Writing about Italian, Irish, and Jewish migration to America, Diner states that the Irish did not have a food culture to speak of and that Irish writers “rarely included the details of food in describing daily life” (85). Mac Con Iomaire and Maher note that Diner’s methodology overlooks a centuries-long tradition of hospitality in Ireland such as that described by Simms (68) and shows an unfamiliarity with the wealth of food related sources in the Irish language, as highlighted by Mac Con Iomaire (“Exploring” 1–23).Recent scholarship on Ireland’s culinary past is unearthing a fascinating story of a much more nuanced culinary heritage than has been previously understood. This is clearly demonstrated in the research of Cullen, Cashman, Deleuze, Kellaghan, Kelly, Kennedy, Legg, Mac Con Iomaire, Mahon, O’Sullivan, Richman Kenneally, Sexton, and Stanley, Danaher, and Eogan.In 1996 Ireland was described by McKenna as having the most dynamic cuisine in any European country, a place where in the last decade “a vibrant almost unlikely style of cooking has emerged” (qtd. in Mac Con Iomaire “Jammet’s” 136). By 2014, there were nine restaurants in Dublin which had been awarded Michelin stars or Red Ms (Mac Con Iomaire “Jammet’s” 137). Ross Lewis, Chef Patron of Chapter One Restaurant, who would be chosen to create the menu for the state banquet for Queen Elizabeth II, has maintained a Michelin star since 2008 (Mac Con Iomaire, “Jammet’s” 138). Most recently the current strength of Irish gastronomy is globally apparent in Mark Moriarty’s award as San Pellegrino Young Chef 2015 (McQuillan). As Deleuze succinctly states: “Ireland has gone mad about food” (143).This article is part of a research project into Irish diplomatic dining, and the author is part of a research cluster into Ireland’s culinary heritage within the Dublin Institute of Technology. The aim of the research is to add to the growing body of scholarship on Irish gastronomic history and, ultimately, to contribute to the discourse on the existence of a national cuisine. If, as Zubaida says, “a nation’s cuisine is its court’s cuisine,” then it is time for Ireland to “research the feasts as well as the famines” (Mac Con Iomaire and Cashman 97).ConclusionThe Irish state banquet for Queen Elizabeth II in May 2011 was a highly orchestrated and formalised process. From the menu, material culture, entertainment, and level of consultation in the creative content, it is evident that the banquet was carefully curated to represent Ireland’s diplomatic, cultural, and culinary identity.The effects of the visit appear to have been felt in the years which have followed. Hennessy wrote in the Irish Times newspaper that Queen Elizabeth is privately said to regard her visit to Ireland as the most significant of the trips she has made during her 60-year reign. British Prime Minister David Cameron is noted to mention the visit before every Irish audience he encounters, and British Foreign Secretary William Hague has spoken in particular of the impact the state banquet in Dublin Castle made upon him. Hennessy points out that one of the most significant indicators of the peaceful relationship which exists between the two countries nowadays was the subsequent state visit by Irish President Michael D. Higgins to Britain in 2013. This was the first state visit to the United Kingdom by a President of Ireland and would have been unimaginable 25 years ago. The fact that the President and his wife stayed at Windsor Castle and that the attendant state banquet was held there instead of Buckingham Palace were both deemed to be marks of special favour and directly attributed to the success of Her Majesty’s 2011 visit to Ireland.As the research demonstrates, eating together unites rather than separates, gathers rather than divides, diffuses political tensions, and confirms alliances. It might be said then that the 2011 state banquet hosted by President Mary McAleese in honour of Queen Elizabeth II, curated by Ross Lewis, gives particular meaning to the axiom “to eat together is to eat in peace” (Taliano des Garets 160).AcknowledgementsSupervisors: Dr Máirtín Mac Con Iomaire (Dublin Institute of Technology) and Dr Michael Kennedy (Royal Irish Academy)Fáilte IrelandPhotos of the banquet dishes supplied and permission to reproduce them for this article kindly granted by Ross Lewis, Chef Patron, Chapter One Restaurant ‹http://www.chapteronerestaurant.com/›.Illustration ‘Ireland on a Plate’ © Jesse Campbell BrownRemerciementsThe author would like to thank the anonymous reviewers for their feedback and suggestions on an earlier draft of this article.ReferencesAlbala, Ken. The Banquet: Dining in the Great Courts of Late Renaissance Europe. 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Dublin: The Lilliput Press, 2003.McQuillan, Deirdre. “Young Irish Chef Wins International Award in Milan.” The Irish Times. 28 June 2015. 30 June 2015 ‹http://www.irishtimes.com/life-and-style/food-and-drink/young-irish-chef-wins-international-award-in-milan-1.2265725›.Mahon, Bríd. Land of Milk and Honey: The Story of Traditional Irish Food and Drink. Cork: Mercier Press, 1991.Mahon, Elaine. “Eating for Ireland: A Preliminary Investigation into Irish Diplomatic Dining since the Inception of the State.” Diss. Dublin Institute of Technology, 2013.Morgan, Linda. “Diplomatic Gastronomy: Style and Power at the Table.” Food and Foodways: Explorations in the History and Culture of Human Nourishment 20.2 (2012): 146–66.O'Sullivan, Catherine Marie. Hospitality in Medieval Ireland 900–1500. Dublin: Four Courts Press, 2004.Pliner, Patricia, and Paul Rozin. “The Psychology of the Meal.” Dimensions of the Meal: The Science, Culture, Business, and Art of Eating. Ed. Herbert L. Meiselman. 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Ernährungskultur zwischen Festtag und Fasttag (Studien zur Geschichte des Spital-‍, Wohlfahrts- und Gesundheitswesens, 13), Regensburg 2018, Pustet, 287 S. / Abb., € 34,95. (Josef Matzerath, Dresden) Widder, Ellen / Iris Holzwart-Schäfer / Christian Heinemeyer (Hrsg.), Geboren, um zu herrschen? Gefährdete Dynastien in historisch-interdisziplinärer Perspektive (Bedrohte Ordnungen, 10), Tübingen 2018, Mohr Siebeck, VIII u. 307 S. / Abb., € 59,00. (Lennart Pieper, Münster) Füssel, Marian / Philip Knäble / Nina Elsemann (Hrsg.), Wissen und Wirtschaft. Expertenkulturen und Märkte vom 13. bis 18. Jahrhundert, Göttingen / Bristol 2017, Vandenhoeck & Ruprecht, 418 S. / Abb., € 70,00. (Justus Nipperdey, Saarbrücken) Whittle, Jane (Hrsg.), Servants in Rural Europe. 1400 – 1900, Woodbridge 2017, Boydell & Brewer, XIII u. 271 S., £ 19,99. (Werner Troßbach, Witzenhausen) Rutz, Andreas, Die Beschreibung des Raums. 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In 1793, Great Britain embarked on a war against Revolutionary France to reestablish a balance of power in Europe. Traditional assessments among historians consider British war planning at the ministerial level during the First Coalition to be incompetent and haphazard. This work reassesses decision making of the leading strategists in the British Cabinet in the development of a theater in the Mediterranean by examining political, diplomatic, and military influences. William Pitt the Younger and his controlling ministers pursued a conservative strategy in the Mediterranean, reliant on Allies in the region to contain French armies and ideas inside the Alps and the Pyrenees. Dependent on British naval power, the Cabinet sought to weaken the French war effort by targeting trade in the region. Throughout the first half of 1793, the British government remained fixed on this conservative, traditional approach to France. However, with the fall of Toulon in August of 1793, decisions made by Admiral Samuel Hood in command of forces in the Mediterranean radicalized British policy towards the Revolution while undermining the construct of the Coalition. The inconsistencies in strategic thought political decisions created stagnation, wasting the opportunities gained by the Counter-revolutionary movements in southern France. As a result, reinvigorated French forces defeated Allied forces in detail in the fall of 1793.

This thesis analyzes Benjamin West's altarpiece St. Paul Shaking the Viper from His Hand After the Shipwreck and his designs for thirty-three related artworks in the Royal Naval College Chapel, Greenwich, England, as a synthesis of the major influences in his life and as an example of both traditional and innovative themes in his artistic style of the late eighteenth century. This study examines West's life, the Greenwich Chapel history, altarpiece and decorative scheme, and concludes that the designs are an example of West's stylistic flexibility and are related thematically to his Windsor Royal Chapel commission.

The lives of students in all periods of history are difficult to recapture. Only scattered correspondence and occasional diaries can normally be found to give us a firsthand look at their experiences. Less satisfactory but still useful are the accounts of teachers, often written long after the events they describe, as well as the memoirs of former students, usually composed with nostalgia toward the close of their careers. Enough evidence does exist, however, to provide at least some glimpses into the student culture of past eras. In this chapter, we trace the social origins of medical students from about 1780 to 1820 and describe something of their lives in and out of the classroom as well as give some account of medical teachers and teaching of the same period. No more uncertain time in the life of a medical student can be imagined than the unsettled years after 1780. Both Europe and America were convulsed by war during much of the period and by fears of the spreading revolution in France. Students everywhere were being pressed into military service; academic enrollments dropped on both continents; and demands for military surgeons had become desperate. Deans and directors of medical schools pleaded with governments to spare their students from army service. In 1799, for example, the director of the French school at Montpellier asked his counterpart in Paris to join him in a last effort to save students from the huge call to arms of that year. Some medical schools were suddenly closed during the years of war; others were reorganized; and everywhere standards fell rapidly. Most of the small number of American schools were forced to shut down during the War for Independence and were then slow to reopen. In Great Britain, the hope of recruiting more medical students needed for war service was dashed by “the reality of low pay, lack of respect and the physical dangers facing most recruits.” In revolutionary France, the medical schools were officially closed early in the Revolution; the title of doctor was disdained by equalitarian reformers; and near chaos prevailed in the hospitals.

In the nineteenth century, the allure of the past of the Great Civilizations was soon to be contested by an alternative—that of the national past. This interest had already grown in the pre-Romantic era connected to an emerging ethnic or cultural nationalism (Chapter 2). However, its charm would not be as enticing to the lay European man and woman of the late eighteenth and early nineteenth centuries, who were much more under the influence of neoclassicism (Chapter 3). The Western European nations had no monuments comparable to the remains of Greece, Rome or Egypt. Before the Roman expansion into most of Western Europe in antiquity, there had been few significant buildings, apart from unspectacular prehistoric tombs and megalithic monuments whose significance was unrecognized by the modern scholar. Roman remains beyond Italy were not as impressive as those found to the south of the Alps. Because of this it seemed much more interesting to study the rich descriptions the ancient authors had left about the local peoples and institutions the Romans had created during their conquest. Throughout the eighteenth century the historical study of medieval buildings and antiquities had also increasingly been gaining appeal. In Britain their study instigated the early creation of associations such as the Society of Antiquaries of 1707, but even this early interest did not lead to medieval antiquities receiving attention in institutions such as the British Museum, where they would only receive a proper departmental status well into the nineteenth century (Smiles 2004: 176). In comparative terms, the national past and its relics were perceived by many to be of secondary rate when judged against the history and arts of the classical civilizations. During the French Revolution and its immediate aftermath, for example, the national past would not be as appreciated by as many people and antiquarians as that of the Great Civilizations (Jourdan 1996). This situation, however, started to change in the early nineteenth century. There were three key developments in this period, all inherited from Enlightenment beliefs, which were the foundation for archaeology as a source of national pride. The effects of these would be seen especially from the central decades of the century.