Arranging the meal : a history of table service in France
The sequence in which food has been served at meals has changed over the centuries and has also varied from one country to another, a fact noted in every culinary history. This book regards it as a historical phenomenon, one that happened in response to socioeconomic and cultural factors - another mutation in an ever-changing sequence of customs.
eBook, English, ©2007
University of California Press, Berkeley, ©2007
1 online resource (xx, 209 pages, 14 unnumbered pages of plates)
Foreword, by Georges Carantino Foreword to the English Language Edition: Jean-Louis Flandrin's World Order, by Beatrice Fink Preface PART ONE. THE STRUCTURE OF MEALS IN THE CLASSICAL AGE 1. Composition of the Classical Meal 2. Roasts 3. Entrees and Entremets 4. Composition of Meatless Meals PART TWO. FOURTEENTH TO TWENTIETH CENTURIES: VARIATIONS IN THE SEQUENCE OF COURSES IN FRANCE 5. French Meals in the Fourteenth and Fifteenth Centuries 6. Sixteenth-Century Overview 7. Classical Order in the Seventeenth and Eighteenth Centuries 8. Innovations from the Revolution to World War I 9. Hidden Changes in the Twentieth Century PART THREE. OTHER COUNTRIES, OTHER SEQUENCES 10. English Menu Sequences 11. Polish Banquets in the Sixteenth, Seventeenth, and Eighteenth Centuries Postscript Appendixes A. Additional Material for Part Three B. Dietetics and Meal Sequences C. The Cuisine of the Renaissance D. Additional Printed Sources Notes Bibliography Index