Arranging the meal : a history of table service in France /

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Bibliographic Details
Main Author: Flandrin, Jean Louis
Format: Book
Language:English
French
Published: Berkeley : University of California Press, c2007.
Edition:English-language ed.
Series:California studies in food and culture ; 19
Subjects:

MARC

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240 1 0 |a Ordre des mets.  |l English 
245 1 0 |a Arranging the meal :  |b a history of table service in France /  |c Jean-Louis Flandrin ; translated by Julie E. Johnson ; with Sylvie and Antonio Roder ; foreword to the English-language edition by Beatrice Fink. 
250 |a English-language ed. 
260 |a Berkeley :  |b University of California Press,  |c c2007. 
300 |a xx, 209 p., [14] p. of plates :  |b ill. ;  |c 24 cm. 
440 0 |a California studies in food and culture ;  |v 19 
504 |a Includes bibliographical references (p. 195-198) and index. 
505 0 |a 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. 
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650 0 |a Dinners and dining  |z France  |x History. 
651 0 |a France  |x Social life and customs. 
650 0 |a Food habits  |z England  |x History. 
650 0 |a Food habits  |z Poland  |x History. 
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