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Item Details
| Title:
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ARRANGING THE MEAL
A HISTORY OF TABLE SERVICE IN FRANCE |
| By: |
Jean-Louis Flandrin, Beatrice Fink (Foreword), Julie E. Johnson (Trans) |
| Format: |
Hardback |
| List price:
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£66.00 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
0520238850 |
| ISBN 13: |
9780520238855 |
| Publisher: |
UNIVERSITY OF CALIFORNIA PRESS |
| Pub. date: |
14 September, 2007 |
| Series: |
California Studies in Food and Culture 19 |
| Pages: |
229 |
| Description: |
The sequence in which food has been served at meals has changed over the centuries and has also varied from one country to another, a fact noted in every culinary history. This book 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. |
| Synopsis: |
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 a la francaise - in which the stunning presentation made a great show but diners had to wait to be served - gave way to service a 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. |
| Illustrations: |
16 b/w photographs, 20 line illustrations, 8 tables |
| Publication: |
US |
| Imprint: |
University of California Press |
| Returns: |
Returnable |
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