Arranging The Meal: A History Of Table Service In France (Volume 19) (California Studies In Food And Culture),Used
Arranging The Meal: A History Of Table Service In France (Volume 19) (California Studies In Food And Culture),Used

Arranging The Meal: A History Of Table Service In France (Volume 19) (California Studies In Food And Culture),Used

In Stock
SKU: SONG0520238850
Brand: University Of California Press
Condition: Used
$48.62
Quantity
Add to wishlist
Add to compare
Sold by Ergodebooks, an authorized reseller.

Processing time: 1-3 days

US Orders Ships in: 3-5 days

International Orders Ships in: 8-12 days

Return Policy: 15-days return on defective items

Payment Option
Payment Methods

Help

If you have any questions, you are always welcome to contact us. We'll get back to you as soon as possible, withing 24 hours on weekdays.

Customer service

All questions about your order, return and delivery must be sent to our customer service team by e-mail at yourstore@yourdomain.com

Sale & Press

If you are interested in selling our products, need more information about our brand or wish to make a collaboration, please contact us at press@yourdomain.com

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 Standalone Events. The Most Famous Example Of Such A Change Occurred In The Nineteenth Century, When Service La Franaisein Which The Stunning Presentation Made A Great Show But Diners Had To Wait To Be Servedgave Way To Service La Russe, In Which Platters Were Passed Among Diners Who Served Themselves. But In Arranging The Meal, The Late Culinary Historian Jeanlouis 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 Factorsanother Mutation In An Everchanging 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.

⚠️ WARNING (California Proposition 65):

This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.

For more information, please visit www.P65Warnings.ca.gov.

Recently Viewed