Arranging the meal
Subtitle: a history of table service in France
By: Jean-Louis Flandrin ; translated by Julie E. Johnson with Sylvie and Antonio Roder ; foreword to the English language edition by Beatrice Fink.
Publisher: University of California Press
Published: 2007
Place of publication: Berkeley
Language: eng
Number of pages: 209
ISBN-13: 9780520238855
Subjects: Food habits -- France -- History; Dinners and dining -- France -- History; Food habits -- England -- History; Food habits -- Poland -- History; France -- Social life and customs
Work titles: Ordre des mets.
Notes: Includes bibliographical references and index.
Table of contents: title: Composition of the classical meal; title: Roasts; title: Entrees and entremets; title: Composition of meatless meals; title: French meals in the fourteenth and fifteenth centuries; title: Sixteenth-century overview; title: Classical order in the seventeenth and eighteenth centuries; title: Innovations from the revolution to World War I; title: Hidden changes in the twentieth century; title: English menu sequences; title: Polish banquets in the sixteenth, seventeenth, and eighteenth centuries.