Arranging the meal : a history of table service in France /
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| Author / Creator: | Flandrin, Jean-Louis. 1931-2001 |
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| Uniform title: | Ordre des mets. English |
| Edition: | English-language ed. |
| Imprint: | Berkeley : University of California Press, c2007. |
| Description: | xx, 209 p., [14] p. of plates : ill. ; 24 cm. |
| Language: | English |
| Series: | California studies in food and culture ; 19 |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/6628006 |
| Summary: | The sequence in which food has been served at meals has changed greatly over the centuries and has also varied from one country to another, a fact noted in virtually every culinary history. Most food writers have treated the more significant alterations as stand-alone events. The most famous example of such a change occurred in the nineteenth century, when service à la française --in which the stunning presentation made a great show but diners had to wait to be served--gave way to service à la russe, in which platters were passed among diners who served themselves. But in Arranging the Meal, the late culinary historian Jean-Louis Flandrin argues that such a change in the order of food service is far from a distinct event. Instead he 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. As France's most illustrious culinary historian, Flandrin has become a cult figure in France, and this posthumous book is not only his final word but also a significant contribution to culinary scholarship. A foreword by Beatrice Fink places Flandrin's work in context and offers a personal remembrance of this French culinary hero. |
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| Physical Description: | xx, 209 p., [14] p. of plates : ill. ; 24 cm. |
| Bibliography: | Includes bibliographical references (p. 195-198) and index. |
| ISBN: | 9780520238855 0520238850 |
