Arranging the Meal : a History of Table Service in France.

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 m...

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Main Author: Flandrin, Jean-Louis.
Format: Book Electronic
Published:Berkeley : University of California Press, 2007.
Series:California Studies in Food & Culture.
Online Access:Connect to eBook (Available to people from CARLI member institutions.)
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Location: CARLI eBooks

Online Access:Connect to eBook (Available to people from CARLI member institutions.)