Arranging the meal a history of table service in France 1st edition by Jean Louis Flandrin, julie johnson, Beatrice Fink ISBN 0520238850 ‎ 978-0520238855

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ISBN 10: 0520238850

ISBN 13: ‎ 978-0520238855

Author: Jean Louis Flandrin, julie johnson, Beatrice Fink 

 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.

Arranging the meal a history of table service in France 1st Table of contents:

• Introduction

  • Overview of the history of French cuisine and dining culture
  • The importance of table service as a cultural and social ritual
  • The relationship between food, society, and hospitality in France

• Early Beginnings: Table Service in Medieval and Renaissance France

  • The origins of French dining and communal meals
  • Influence of feudalism on early dining practices
  • The evolution of utensils, serving dishes, and the role of the host

• The Rise of French Cuisine: 17th and 18th Century Dining

  • The formalization of table manners and etiquette in the 17th century
  • The influence of royal courts, particularly under Louis XIV
  • The establishment of more structured dining rituals and courses

• The Golden Age of French Service: 19th Century Developments

  • The birth of modern French service styles, including service à la française and service à la russe
  • The growth of haute cuisine and its influence on professional dining
  • The role of butlers, waiters, and chefs in fine dining establishments

• The Art of Service: Tools and Techniques

  • Exploration of tableware, silverware, and glassware used in French dining
  • The role of presentation and aesthetics in French cuisine
  • Detailed descriptions of serving techniques and styles

• Table Etiquette and Social Structures

  • The evolution of dining etiquette in France and its role in social status
  • The transition from informal meals to structured, multi-course events
  • The significance of formality and politeness at the dining table

• The Modern French Table: 20th and 21st Century Innovations

  • Changes in table service with the advent of modernism, technology, and globalization
  • The impact of celebrity chefs, gastronomy, and nouvelle cuisine
  • Current trends in French dining, including new service models in restaurants and homes

• French Table Service Around the World

  • The exportation of French dining practices to other cultures
  • French influence on international culinary traditions and restaurant service styles

• Conclusion

  • The enduring legacy of French table service as a symbol of refinement and culture
  • Reflection on how French dining traditions continue to influence contemporary meal experiences

• Appendices

  • Glossary of French dining terms
  • Notable figures in the history of French cuisine and service
  • Suggested further reading and resources

 

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Jean Louis Flandrin,julie johnson,Beatrice Fink,table service,the meal