Read Arranging the Meal: A History of Table Service in France by Jean-Louis Flandrin Free Online


Ebook Arranging the Meal: A History of Table Service in France by Jean-Louis Flandrin read! Book Title: Arranging the Meal: A History of Table Service in France
The author of the book: Jean-Louis Flandrin
ISBN 13: 9780520238855
Language: English
Format files: PDF
The size of the: 25.25 MB
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Loaded: 1640 times
Reader ratings: 7.2
Edition: University of California Press
Date of issue: October 15th 2007
ISBN: 0520238850

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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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Ebook Arranging the Meal: A History of Table Service in France read Online! Jean-Louis Flandrin (4 juillet 1931 - 8 août 2001) est un historien français qui a profondément renouvelé l'histoire de la famille, de la sexualité et de l'alimentation. Ses travaux en la matière ont été novateurs par les méthodes d'analyse inventées et par les documents explorés (pénitentiels, livres de cuisine, proverbes), pris en compte sur une longue durée allant du Haut Moyen Âge au XIXe siècle.


Reviews of the Arranging the Meal: A History of Table Service in France


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A useful book to free yourself from negative emotions and joy.




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