I am extremely privileged to bring you a brief history of European dining courtesy of Eras of Elegance - a wonderful reference site for all things vintage. My grateful thanks go out to them for allowing me permission to reproduce excerpts from "A BRIEF HISTORY OF COOKING AND DINING" and I hope you will enjoy this, and also have a great time exploring their site as much as I do. The last part of the section on Edwardian dining and the modern day sections are from my own research and have no connection with Eras of Elegance. The earliest section is annotated with footnotes with grateful thanks to CharlieChomper for the additional information.
It doesn't take long in playing The Sims before one realises that there are very few default build mode items which match the excellent Maxis default exterior brick walls - and, puzzling in itself, very few default floors. In the series "Maxis Matches", you will find several building items retextured from some of the Maxis wall textures to bring a little harmony into your homes. Not all of these items will be found in build mode; some will be found in buy mode / decorative, but all are architectural in style.
There is no house with this theme! Download everything in one big zip - find this at the bottom of the page!    Zips with the normal winzip symbol are just the same objects in smaller packs below for those with slower connections.   If you download the big zip, you will NOT need any of the smaller zips from below unless they are marked with the NEW! symbol. Note that showcased items are NOT included :)
Well, try as I may, try as I might, even I couldn't bring myself to find many build mode items I thought suitable to match this particular wall from one of the later expansion packs, but I liked the combination of colours too much to leave it alone. So I have cloned, combined, reshaped and recoloured some kitchen & dining furniture from Secret Sims and Simzalabim to match. Some of the taller counters are smaller at the back so they don't interfere with gameplay. Most of the counters are cloned on the Rave counter base. All items except the stove and the floors are priced at §400 so you can find them easily - although I priced the stove at §4,500, some pictures at §40 and the walls & floors at §1. PLEASE NOTE: Items from Secret Sims are no longer cloneable, and while these objects were made before they rescinded their decision, they cannot now be recloned.
Historians theorise that the earliest prehistoric peoples trapped and ate insects, snails, molluscs and other sea creatures, lizards and birds. Early records also make mention of onions, olives and pomegranates. Onions, radishes and garlic were the mainstay of the diet of Egyptian slaves in around 4000 BC, while olives have been cultivated in the Mediterranean for about 5,000 years, making them one of the oldest fruits. During the period between 3000 BC and 1000 BC, the Romans discovered the process of fermentation and began making rudimentary wine and beer. In Egypt, this discovery also led to the making of leavened bread. The subsequent agricultural revolution led to a greater amount of grain in the general diet, and had an effect on world geography as more people began living in settlements & farming crops, though in some areas the settlers clashed with the more aggressive, meat-eating nomads. As food preservation became more necessary as settlements grew larger, forms of salting and drying, as well as the use of snow and ice, were developed. During the Mediæval era, dinners were served in courses. Usually, the first course included soups, fruits and vegetables such as lettuce and cabbage. Herbs and spices were used in the first course, as they were believed to be good for digestion, then came dishes of beef, pork, fish, cheese and nuts & finally, desserts of fruits, cakes and sweet liqueurs were served. Feasts or large dinners usually included more courses and varied foods. Royal Mediæval feasts also included lavish "solteties," which were fanciful representations of saints, heroes and warriors, made from sugar and presented in a dramatic display. Pasta, the Italian word for "dough," was introduced to Italy by Germanic tribes, who invaded throughout the 5th century. Our word for "noodle" is derived from the German word for pasta, "nudel." Venetian traveller Marco Polo was believed to have brought pasta, as we know it, back from China in 1295. However, macaroni is mentioned in writings from as early as 1200 so it is probable that pasta in fact dates back earlier than the thirteenth century. *Footnote: While we say above that the Romans had discovered the fermentation process, the Egyptians had actually began making their own beer long before even the arrival of the Greeks, who pre-date the Romans by quite a bit, However, Egyptian beer wasn't really beer as we now know it, in that it was described to be so thick, a person could almost chew upon it! Even into Roman times, Egyptian beer was said to be this way). Likewise, with regards to wine, it has been around so long that even now, no one is entirely sure just how long it's been around. There's currently an archaeologist/wine expert who is trying to locate the exact origins of wine production and even the grapes used in making wine.
Selection of six counters. All are the same height and tile together. Some have a different view for the corner piece to give a bit of variety. If you have my original Reno set, you should delete them and replace with this newer set. The graphics are much improved - but more importantly..... .....the Z buffers are fixed and none of the counters bleed anymore! Sing hurrah and shout for joy! Or just download and use them in your game.
In the Renaissance, many foods were introduced in Europe from newly-discovered lands in the West, including corn, potatoes, chocolate, peanuts, vanilla, tomatoes, pineapples, beans, chili peppers and turkey. Meals for the lower social classes usually consisted of dark bread such as rye or barley, and cheese or curds. Servants living in wealthy households usually dined better, enjoying meals of beef or fowl, refined breads, pudding, cod and ale. They also had access to certain seasonings such as salt. The middle class enjoyed more variety, as each meal generally consisted of several different dishes, with a game bird of some kind being the standard main course. For dessert, the middle class dined on sweets and confections with spiced wine. Meals for the wealthiest classes were similar to those of the middle class, although the rich also enjoyed unusual delicacies such as elaborately moulded jelly and pastries. During Elizabethan times, people generally ate two meals during the day: "dinner" at noon and "supper" around 6:00 in the evening. At a feast, guests usually sat on benches, with chairs reserved for the only most honored guests. Commoners used wooden bowls and spoons at their meals, and also ate from carving knives or with their bare fingers rather than forks. Meat was in short supply in most households and was often cooked with vegetables or fruits in a stew to make it go further. Salt was a rare commodity and its use shaped social convention of the day. The salt was placed in an ornamental "cellar" or "vat" about the centre of the table, and the places above were assigned to the guests of distinction, and those who were seated "below the salt" were dependents, poor relations and those of general lesser rank - or even sometimes just temporarily out of favour. The lower and middle classes generally ate grains and vegetables, while the nobility enjoyed eating meats and sweets. In general, Elizabethan cooking was generally sweeter than cooking today, although sugar was an expensive luxury. Meats were often cooked with fruits for flavouring. Desserts were commonly flavored with almond, as vanilla and chocolate were rare.
This set consists of one antique pine table and four antique pine tables with Reno tiled inlays for modern or informal dining. Use singly or tile together in patterns to make your own individual style. Dining tables, dining chair. Five one-tiled dining tables to mix'n'match to make your own design or shape. These all tile together seamlessly, but because they are slightly wider than one tile, they should not be put in a corner or against a wall.
In the Baroque era, English cuisine consisted of various breads, meat pies, fresh fruit, sweets and desserts. Many residents of London ate four square meals a day. Forks were introduced from Italy as utensils for eating meat. In Europe, the pleasures of a formal dinner reached new gastronomic heights with the discovery of different and exotic foods and spices, and the creation of new recipes in which to use them. In Europe, the pleasures of a formal dinner reached new gastronomic heights with the discovery of different and exotic foods and spices, and the creation of new recipes. Visually the table became more exciting and elaborate with new serving dishes such as tureens, sauceboats, and centrepieces to present the new recipes. New porcelain factories competed with silver and goldsmiths to supply large and elaborate dinner and dessert services to the courts of Europe, and a growing number of glass factories flourished as wine glasses found their way onto the table. In this century, for the first time the dining room became a clearly defined space within a house dedicated to one particular purpose - the service and enjoyment of food and all the pomp and circumstance that can surround it. Louis XIV's Court at Versailles established the formal customs of dining throughout 18th century Europe via "le service à la française" (the French method of serving), which became universally accepted as the only civilized fashion of dining. In the French manner, at each course all the different dishes were placed on the table at the same time and in exactly prescribed locations. The diners would help themselves to whatever was near at hand without moving the dishes, and if necessary pass their plates to their neighbours to get food that was out of their reach. At large dinners this meant that it was impractical for guests to sample all the dishes, so it was important to have an interesting selection of foods near each guest, and because hierarchy was even more stratified than in Elizabethan times, those out of favour were seated near a poor selection of food.
Six more counters. All are the same height and tile together. Some have a different view for the corner piece to give a bit of variety.
The three cabinets on the left are slightly wider than one tile, so please don't put them in corners because they will bleed. The two end pieces are designed to go either side of the large stove as in the picture on the right, and I have given you a centre piece for maximum flexibility in planning your kitchen design.
Prior to the late 18th century, all meals were cooked on open fires or in special bakehouses. During the Georgian era, closed ovens became common in kitchens throughout Europe. Because the thermostat was not yet widely available or reliable, cooks and bakers relied on their instincts and experience to determine where and for how long to place food in ovens. Recipes of the period were still more concerned with listing the ingredients than giving heating instructions or exact measurements. Dinner, until the later part of the 18th century, was served at midday. However, as the number of upper-class people increased and became more bound by social convention, dinner hours were later. Later dinner hours set the upper-class members of society apart from the lower classes as they tended to prepare dinner during the day because it was cheaper to cook, serve and eat the main meal of the day in natural light. Consequently, to avoid being associated with the lower classes of society, upper-class members would eat in the evening. Strict customs of dining abounded during this period. There were cultural rules that dictated everything from dressing for the meal to leaving the dining room. Upper-class women could spend over an hour dressing for dinner because it was customary for women to change their entire outfit for the evening meal. The elaborate dinner dress consisted of a corset, a bodice, stockings, a petticoat, a gown, ruffles and shoes. After preparing for dinner, guests would proceed into the dining room. In an elaborate ritual, the host of the dinner would enter first with the most senior lady. The host would seat himself at the foot of the table and, later, when the hostess entered the room as part of the procession, she sat at the head. The senior lady was first to choose her seat. After the senior lady was seated, the remaining guests were free to choose their places at the table. Most likely, the senior lady would sit near the hostess because the seats near the hostess were places of honour and reserved for the most important guests.
Appliances. Dishwasher, trash compactor, fridge and large stove all tiled in the Reno colourways. When planning a new kitchen consider ergonomics. Ensure that the refridgerator, sink and hob are fairly close together and not separated by a door or passageway. For comfort in use, place heavy items such as casserole dishes and small appliances in base cupboards. Lighter items such as glassware or packets can be stored in wall cupboards. Deep pan drawers with non-slip bases allow crockery to be stored without sliding as the drawer is opened and closed. Wall cupboards should be positioned so that they can be reached easily without undue stretching.
Every meal of this period consisted of two courses and a dessert. However, a single course in eighteenth-century upper-class society consisted of between five and twenty-five dishes! In one course, soup or creams, main dishes, side dishes and pastries would be placed on the table all at once. Unfortunately, this type of presentation meant that by the time the guests finished eating the soup, the other foods had to be eaten cold. The dishes were placed on the table with a certain balance. In the center of the table meat dishes were placed, while accompaniments were placed on the sides and corners. On one end, the soup was placed and on the other, the fish would be placed. Vegetable, fish or custard dishes were never placed at the center of the dinner table. Dinner was so elaborate that it customarily took approximately two hours to complete. During the Regency era, most middle and upper-class families had their servants prepare and cook all meals. For example, Mrs. Bennet in Jane Austen's "Pride and Prejudice" took great pride that her family was "too genteel for her daughters to be involved cooking." Modest households, such as those of the clergy, often were capable of cultivating most of their own produce. Accordingly, gardening became a valuable skill for women of the period. In England, fashionable cities such as Bath also offered a wide variety of foods but often lacked freshness in their produce and milk, due to the slow transportation and lack of refridgeration of the times.
Five cabinets. A GUID conflict was found and in August of 2015 files were re cloned with new GUIDs. This zip was effected by that repair. To complete your fitted kitchen or pantry, here are five large cabinets, some with built-in appliances. Please note that the ovens and washing machine are just for decoration only. These cabinets are actually bookcases, and will teach your sims to cook if nothing else.
The Victorian era was a period of extravagant entertaining for the upper middle and high classes. Victorian meals consisted of as many as nine courses, although many dishes were light and petite-sized. Fine ingredients, such as exotic spices imported from distant countries, were used in lavishly prepared meals. Culinary schools were established for the first time in history, while popular recipe books by chefs such as Agnes B. Marshall and Isabella Beeton became all the rage in England as detailed measurements and instructions were written down for the first time. The institution of afternoon tea became highly popular during the Victorian era. Afternoon tea was invented by Anna, Duchess of Bedford (1783-1857), one of Queen Victoria's ladies-in-waiting. During this time, the noble classes ate large breakfasts, small lunches and late suppers. Every afternoon, Anna reportedly experienced what she referred to as a "sinking feeling," so she requested that her servants bring her tea and petite-sized cakes to her boudoir. Many followed the Duchess' lead, and thus the ritual of afternoon tea was birthed. In fact, a culture of sorts emerged around the tradition of drinking tea. Fine hotels began to offer tea rooms, while tea shops opened for the general public. Tea dances also became popular social events at which Victorian ladies met potential husbands.
Three kitchen islands. These islands are actually desks, so your sims can eat their meals from them.
The Edwardian era saw the beginning of the modern food industry, largely due to inventions such as the steam tractor, which transformed farming into a grand-scale operation, refrigeration which enabled foods to keep fresher longer, and an efficient established distribution network both at home and world-wide. Self-service grocery stores and supermarket chains opened for the first time in history. A host of brand-name foods soon emerged and the advertising industry was in full swing promoting the values of such products. As Prince of Wales, and later as King, Edward VII was a broadminded, fun-loving man and he mixed, with some freedom, with men and women of all classes. A privileged few gained access to his personal circle of friends known as the 'Marlborough Set'. Wealth rather than birth was a passport to the society he dominated, as the entertainment the King appreciated was costly. He had a hearty appetite, and huge breakfasts were followed by a large lunch, tea, dinner and midnight snack. He enjoyed food of rich flavour and rare quality and seldom sat down to a dinner consisting of less than twelve courses. Nothing was too expensive or too difficult to obtain for his table - caviar, truffles, snipe, partridge, oysters, quail, ptarmigan (white grouse), pressed beef, ham, tongue, chicken, galantines, lobster, melons, peaches, nectarines and specially imported jams and biscuits would be acquired in the hope of pleasing him. A typical society dinner menu for twenty persons cost approximately £60 - much more than the annual income of a maid. His desires set the tone of extravagance associated with the era. Conspicuous consumption by the rich was seen as normal and even desirable. That consumption varied from extensive menus, to newly decorated interiors, costly travel abroad, and sartorial art at its most complex. Rich ladies were dressed elaborately and with great variety which was costly. Society hostesses wore different clothes for every occasion and the art of dressing was so complex that they could not dress properly without the help of a ladies maid.
Six floor tiles to mix'n'match, and a window room divider. I use this to "mask" off areas which are unsightly in a kitchen, such as the trash compactor, while leaving a gap in the wall rather than placing a door for unimpaired functionality. Flooring in the kitchen should be a mixture of the highly functional and decorative. Choose non-slip materials and always wipe up spills immediately. Water-resistant floors will not warp or crack. Remember that ceramic tiles or slates can be quite tiring to stand on for long periods as they have no flex, while vinyl floorings are warm underfoot, and have the advantage of giving a softer cushioned landing to any items accidentally dropped.
The food industry of modern times is a very different picture than anyone from these previous eras could ever have imagined. Being able to browse through a choice of foods on a scale undreamed of even less than 50 years ago, buy staple foods at affordable prices and seek out the exotic at any hour of any day is a tremendous advance. Overall, choice and quality is better than it has ever been. Networks of worldwide distribution mean that once-seasonal foods are now freshly available all the year round and only a short journey away from most homes. We can eat what we want when we want without mum having to be at home all day cooking three meals a day. However, there is a downside to all of this. Food production has become so mechanised, processed, packaged and commercialised that surveys of schoolchildren regularly turn up startling results. One group had no idea that chips (either English or American style!) were made from potatoes or that potatoes grew underground. One group had difficulty recognising a bunch of freshly pulled soil covered carrots or brussels sprouts still on the stem. Most did not know that vegetables could be grown from seeds. The pursuit of plenty has also yielded some far more shameful side effects. The careless exploitation of countries, cultures and creeds by multinational concerns, an endless round of health scares, the use of artificial flavourings colourings and preservatives (the infamous "E Numbers"), animal welfare outrages, environmental violations and the all-consuming goal of huge profits at the expense of economic decline or ruin elsewhere have shocked the public so much so that today’s consumers are broadly mistrustful of the industry which fills their plates. This uneasiness among the consuming public is exacerbated by the fact that shoppers who are suspicious of these developments also feel powerless to avoid them or to change the situation.
Curtain set of formal pleated damask hung either side of translucent layers of voile topped with antique wood and damask pelmet. This curtain set is based on a wall lamp making it a much smaller file than Unleashed curtains, and I show it on white so you can see the transparency better. Formal dining set consisting of table, chair, three carpet floor tiles, pelmeted curtains The chair has been upholstered with a fine damask seat and matching antimacassar which protects a cover of fine Chantilly lace securing the plum coloured voile tightly fitted to the back. One-tiled dining table to tile together to make your own design or shape. It tiles together seamlessly, but because the table is slightly wider than one tile, it should not be put in a corner or against a wall. The table comes with a fine damask fitted tablecloth which protects a cover of fine Chantilly lace itself resting on top of layers of translucent plum coloured voile. This table is intended for more formal dining situations. Again, this table tiles together seamlessly and the voile is semi-transparent in the game.
There is growing concern about the use of biotechnology and genetic modification (the joining of pieces of DNA in new combinations to allow characteristics to be transferred between organisms) to improve varieties of plants or micro-organisms for use in agriculture and industry. Biotechnology may someday be considered a safe agricultural tool but present studies suggest it may have harmful ecological consequences, such as spreading genetically-engineered genes to indigenous plants, increasing toxicity which may move through the food chain, disrupting nature's system of pest control or even creating new weeds or virus strains. The widespread use of antibiotic genes as "markers" in genetically modified crops threaten the already growing problem of antibiotic resistance, which the world medical community acknowledges as a serious public health concern. Though food-producing animals are given antibiotic drugs for important therapeutic, disease prevention or production reasons, these drugs can cause microbes to become resistant to drugs used to treat human illness, ultimately making some human sicknesses harder to treat. Part of the problem is that bacteria and other microorganisms that cause infections are remarkably resilient and can develop ways to survive drugs meant to kill or weaken them. There is more on this topic at The Centers for Disease Control and Prevention. The long term use of pesticides on crops and antibiotics in livestock are also causing huge concerns about the irreversible damage of the world's ecosystem, and other closer to home health issues such as the possible alteration of our fundamental genetic structure. The long-term effect of disorders such as Creutzfeldt-Jakob Disease (also known as CJD and is a fatal brain-degenerative disease) which are believed to originate from exposure to contaminated food are impossible to predict as the disease is believed to incubate for at least 10 years.
A GUID conflict was found and in August of 2015 files were re cloned with new GUIDs. This zip was effected by that repair. Six smoke alarms which look like vintage fruit pictures (below), five reversible pie label pictures (left), five fruit paintings on new two-tiled painting bases and more curtains. I apologise for the poor image quality of the pictures here; they do look much better in the game. The curtain consists of two tightly ruched layers of voile hung either side of a translucent venetian blind. This curtain set is based on a freestanding lamp making it a much smaller file than Unleashed curtains - and you can still put things on the wall or window. These five fruit paintings come on new two-tiled painting bases! They are all reversible, meaning you can read words from both directions and are backless so they won't obscure your game from the back. The largest one is the same size and shape as the LL Roy Lichtenstein painting and the others are the same width but different heights. These images are smaller than the actual paintings. Due to aggressive and highly influential advertising, many parents feel they are targets of blackmail, being constantly under pressure to buy "junk" foods. In particular, many feel they are in competition with advertisers who they believe deliberately target their children using techniques to fan the flames of "pester power". This feeling is not without validation or good reason. A recent scheme in the UK has come under fire despite being marketed to look beneficial. Children are being encouraged to save up tokens from bars of chocolate, which can then be redeemed against sports equipment. Yet to earn one netball (worth about £5), primary-school children would have to spend nearly £40 on chocolate and consume more than 20,000 calories. And a 10-year-old child eating enough chocolate to earn a basketball would then have to play the sport for 90 hours to burn off the calories consumed. Marketing has become big business, and psychological concepts, psychodynamics and psychographic profiling are common tools in advertising. Suspicion about the ramifications of using such methods has led to many scare stories in the past about unconscious manipulation by way of "subliminal advertising" - based on the fact that under any circumstances, you store more information in a fraction of a second and are influenced by it than you are ever consciously aware of - such as the story of how an early experiment at a movie theatre substantially increased interval sales of popcorn and soft drinks. You can read more about this at the wonderful Snopes. However, subliminal marketing techniques are not all easily disproved. Manipulative and embedded feel-good (more often than not sexual) stimuli in graphics are frequently used in what is now being termed with heavy irony as "semi-subliminal advertising". This is a fascinating topic all of its own, and deserves far more attention than I can give it here, although you can get some idea of what happens at The Subliminal World - although the images are very poor and do not do the subject any real justice. A more balanced article can be found at Subliminal Perception by Chris Thomas.
Three formal wallpapers for a dining room, all with wood skirting and dado to match the Reno wood, with textured papers in the Reno colourways. The pattern on the first two is a traditional style taken & adapted partly from The Grammar Of Ornament, of which you can read more on other pages of my site. The third paper features a colourwash again using the Reno colourways. Formal Dining Set 2 consisting of three wallpapers, eight formal prints and two wooden floors. A GUID conflict was found and in August of 2015 files were re cloned with new GUIDs. This zip was effected by that repair. Eight reversible antique floral or fruit prints. I chose these again to match the Reno colourways. These prints are more formal than the block prints so I put them in frames for your dining room. All these prints are one tile. It is not all doom and gloom in today's food retailing world. There is a growing trend towards responsible retailing in many supermarkets, and consumer spending power is at the forefront of helping this along. Fairly traded goods, cruelty-free meats, non-animal tested toiletries or household chemical products are all growing alternatives increasingly available in our stores. The Fairtrade association is committed to providing fair wages and good employment opportunities to economically disadvantaged artisans and farmers worldwide. The RSPCA "Freedom Food" scheme radically improves the welfare standards for animals at all stages of the food chain. UK regulations on animal testing are considered some of the most rigorous in the world - the Animals Act of 1986 insists that no animal experiments be conducted if there is a realistic alternative, and there are many companies worldwide offering excellent products where no animal testing has been done at any stage of development or production. Detailed labelling information has increasingly led to the exposure of certain "tricks of the trade" and there are plenty more to come. We are already aware that excess salt, fat and sugar are widely used to make products look better than they are, and water is often used to make products look bigger than they are. Some packaged bacon often contains so much injected brine that when it is cooked, it releases as much volume of the viscous white liquid as there is meat left at the end of the process. But how many people know, for instance, that some wine clarifiers are animal-based products such as egg whites, milk, casein, gelatine (an animal protein derived from the skin, bones and connective tissue of pigs and cows) and isinglass (prepared from the bladder of the sturgeon fish)? Or that bone is used in the decolourisation of sugar? Vegetarians and other groups with dietary concerns should be able to find this out at the point of sale, rather than having to research and find out at a later date. The Co-operative Wholesale Society in the UK continues its pioneering history with the campaign for a change in the law which currently prohibits the listing of ingredients and processing aids on its wines and spirits labels so they can do just that.
I apologise for the poor quality of the image above. The glass blocks are actually quite detailed as you can see from the actual size at the bottom right. A GUID conflict was found and in August of 2015 files were re cloned with new GUIDs. This zip was effected by that repair. Room divider kit & three large pictures. The large room divider is different to the earlier one as it is based on the one tile mat base by Simfreaks and is not droppable. You can place other items on the same tile but if they are too large (a worksurface for instance) they may bleed through. The pictures are two-tiled and require LL. Commerce with a conscience is becoming big business as around the world, consumer pressure and media attention have encouraged companies to address corporate social responsibility. Large corporations are being called to account for the impact of their practices on international human rights. As consumers increasingly ask "How free is the free market?" and "Why in a world economy do the poor get poorer and the rich get richer?", conglomerates are being forced to find ethical alternatives. There is a growing fair trade movement around the world, where local producers are able to fairly trade their products to a worldwide audience. However, ethical global trading isn't always easy to maintain when globalization in its current form does not seem to favour those on either side who want trade to be fair. Trade can be a powerful engine for poverty reduction and supporting worldwide economic growth but that potential is being lost through rigged markets and double standards. For instance, one statistic shows that rich countries spend $1bn every day on agricultural subsidies while the resulting surpluses are dumped on world markets, undermining the livelihoods of millions of smallholder farmers in poor countries. Not only that, but when developing countries export to rich-country markets, they face tariff barriers that are four times higher than those encountered by rich countries. Those barriers cost them $100bn a year - twice as much as they receive in aid. A lot is being done. But more can - and should - be done to benefit us ALL.   Further reading on some of these subjects can be found at: The Fairtrade Foundation The Vegetarian Resource Group The RSPCA The GE Food Alert campaign Oxfam Make Trade Fair Action Group The Soil Association Please note that we cannot take any responsibility for the content of Web pages found at or through links on this page, which are provided solely for information. These links do not imply an endorsement of these organizations by myself, woobsha.com, or any other site linked to here.
All the objects above can be downloaded in this one BIGZIP The BIGZIP is just a normal zip file with all 79 items above inside one large zip, I just call it that to distinguish it from the normal sized zips. GUID conflicts were found and in August of 2015 files were re cloned with new GUIDs. This zip was effected by that repair. This one zip contains everything pictured above that does not have the NEW! symbol next to it. Unzip to a temporary storage folder, and you must move the files accordingly as below:
Files ending in .wll to C:\Program Files\Maxis\The Sims\GameData\Walls Files ending in .flr to C:\Program Files\Maxis\The Sims\GameData\Floors Files ending in .iff to C:\Program Files\Maxis\The Sims\GameData\UserObjects
If you would like to redesign or recolor objects from the Reno set, please provide credit on your site and in the object description with a link back to us. Most recolours here are from base items from sites participating in the Recolourers Resource Project, but where I have had specific permission for an item to be cloned for this set, you will need to ask the same permissions from the original designer - these are as follows: Items from Secret Sims are no longer cloneable.
Want more items in Reno? See the lovely Reno completer set at Sophisticated Sims
All links to the original site where I have made the recolour from are given. See notes on home page. Historical information Copyright (C) 2000-2004, Eras of Elegance, Inc. All rights reserved. Reproduction in whole or in part in any form or medium without express written permission is strictly prohibited.