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.

Author/creator Flandrin, Jean-Louis
Format Book
EditionEnglish-language ed.
Publication InfoBerkeley : University of California Press, ©2007.
Descriptionxx, 209 pages, 14 unnumbered pages of plates : illustrations ; 24 cm.
Supplemental ContentTable of contents only
Subjects
Food habits--France. --History.
Dinners and dining--France. --History.
Food habits--England. --History.
Food habits--Poland. --History.
France--Social life and customs.

Uniform titleOrdre des mets. English
SeriesCalifornia studies in food and culture ; 19
California studies in food and culture 19. ^A469711
Contents 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.
Bibliography noteIncludes bibliographical references (p. 195-198) and index.
LCCN 2007007628
ISBN9780520238855 (cloth : alk. paper)
ISBN0520238850 (cloth : alk. paper)

Availability

Library Location Call Number Status Item Actions
Joyner General Stacks GT 2853.F7 F63 2007 ✔ Available Place Hold