基本説明
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.
Full Description
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 a la francaise - in which the stunning presentation made a great show but diners had to wait to be served - gave way to service a 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.
Contents
Foreword, by Georges Carantino Foreword to the English Language EditionJean-Louis Flandrin's World Order, by Beatrice Fink Preface PART ONE. THE 2. Roasts 3. Entrees and Entremets 4. Composition of Meatless Meals PART IN FRANCE 5. French Meals in the Fourteenth and Fifteenth Centuries 6. Sixteenth-Century Overview 7. Classical Order in the Seventeenth and Eighteenth Centuries 8. Innovations from the Revolution to World War I 9. Hidden Changes in the Twentieth Century PART THREE. OTHER COUNTRIES, OTHER SEQUENCES 10. English Menu Sequences 11. Polish Banquets in the Sixteenth, Seventeenth, and Eighteenth Centuries Postscript Appendixes A. Additional Material for Part Three B. Dietetics and Meal Sequences C. The Cuisine of the Renaissance D. Additional Printed Sources Notes Bibliography Index
