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Arranging the meal : a history of table service in France
Ordre des mets. English
- Author / Creator
- Available as
- Physical
Details
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- Creator
- Jean-Louis Flandrin ; translated by Julie E. Johnson ; with Sylvie and Antonio Roder ; foreword to the English-language edition by Beatrice Fink
- Format
- Books
- Language
- English
- Publication
-
- English-language edition
- Berkeley : University of California Press, [2007]
- ©2007
- Physical Details
-
- xx, 209 pages, 14 unnumbered pages of plates : illustrations ; 24 cm
- ISBNs
- 9780520238855, 0520238850
- OCLC
- ocm85019228
- Includes bibliographical references (pages 195-198) and index.
- Composition of the classical meal -- Roasts -- Entrées and entremets -- Composition of meatless meals -- French meals in the fourteenth and fifteenth centuries -- Sixteenth-century overview -- Classical order in the seventeenth and eighteenth centuries -- Innovations from the Revolution to World War I -- Hidden changes in the twentieth century -- English menu sequences -- Polish banquets in the sixteenth, seventeenth, and eighteenth centuries