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Arranging the meal : a history of table service in France / Jean-Louis Flandrin ; translated by Julie E. Johnson ; with Sylvie and Antonio Roder ; foreword to the English-language edition by Beatrice Fink.

By: Contributor(s): Material type: TextTextLanguage: English Original language: French Series: California studies in food and culture ; 19.Publication details: Berkeley, Calif. ; London : University of California Press, c2007.Edition: English-language edDescription: xx, 209 p., [14] p. of plates : ill. 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780520238855 .
  • 9780520238855 .
Uniform titles:
  • Ordre des mets. English
Subject(s):
Partial contents:
Composition of the classical meal -- Roasts -- Entrees and entremets -- Composition of meatless meals -- French meals in the fourteenth and fifteenth centuries -- Sixteenth-century overview -- Classical order 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
Summary: Arguing against pretentious restaurants, Flandrin argues that such changes in the food service are far from distinct events. Instead he regards it as a historical phenomenon, one that changed in response to socioeconomic and cultural factors.
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Holdings
Item type Current library Call number Status Date due Barcode
General General ATU Dublin Road General Shelves 394.120944 (Browse shelf(Opens below)) Available G106055

Formerly CIP. Uk

Includes bibliographical references (p. 195-198) and index.

Composition of the classical meal -- Roasts -- Entrees and entremets -- Composition of meatless meals -- French meals in the fourteenth and fifteenth centuries -- Sixteenth-century overview -- Classical order 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

Arguing against pretentious restaurants, Flandrin argues that such changes in the food service are far from distinct events. Instead he regards it as a historical phenomenon, one that changed in response to socioeconomic and cultural factors.

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