Coverart for item
The Resource Arranging the meal : a history of table service in France, Jean-Louis Flandrin ; translated by Julie E. Johnson ; with Sylvie and Antonio Roder ; foreword to the English-language edition by Beatrice Fink

Arranging the meal : a history of table service in France, Jean-Louis Flandrin ; translated by Julie E. Johnson ; with Sylvie and Antonio Roder ; foreword to the English-language edition by Beatrice Fink

Label
Arranging the meal : a history of table service in France
Title
Arranging the meal
Title remainder
a history of table service in France
Statement of responsibility
Jean-Louis Flandrin ; translated by Julie E. Johnson ; with Sylvie and Antonio Roder ; foreword to the English-language edition by Beatrice Fink
Creator
Subject
Language
  • eng
  • fre
  • eng
Member of
Cataloging source
IT-FiEUI
http://library.link/vocab/creatorDate
1931-2001
http://library.link/vocab/creatorName
Flandrin, Jean-Louis
Dewey number
394.120944
Government publication
government publication of a state province territory dependency etc
Illustrations
  • illustrations
  • plates
Index
index present
Literary form
non fiction
Nature of contents
bibliography
Series statement
California studies in food and culture
Series volume
19
http://library.link/vocab/subjectName
  • Food habits
  • Dinners and dining
  • Food habits
  • Food habits
  • France
Label
Arranging the meal : a history of table service in France, Jean-Louis Flandrin ; translated by Julie E. Johnson ; with Sylvie and Antonio Roder ; foreword to the English-language edition by Beatrice Fink
Instantiates
Publication
Bibliography note
Includes bibliographical references (pages 195-198) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier.
Content category
text
Content type code
txt
Content type MARC source
rdacontent.
Contents
Composition of the classical meal -- Roasts -- Entrées and entremets -- Composition of meatless meals -- French meals in the fourteenth and fifteenth centuries -- Sixteenth-century overview -- Classical order in the seventeenth and eighteenth centuries -- Innovations from the Revolution to World War I -- Hidden changes in the twentieth century -- English menu sequences -- Polish banquets in the sixteenth, seventeenth, and eighteenth centuries
Control code
FIEb13599689
Dimensions
24 cm.
Edition
English-language edition.
Extent
xx, 209 pages, 14 unnumbered pages of plates
Isbn
9780520238855
Media category
unmediated
Media MARC source
rdamedia.
Media type code
n
Other physical details
illustrations
System control number
(OCoLC)85019228
Label
Arranging the meal : a history of table service in France, Jean-Louis Flandrin ; translated by Julie E. Johnson ; with Sylvie and Antonio Roder ; foreword to the English-language edition by Beatrice Fink
Publication
Bibliography note
Includes bibliographical references (pages 195-198) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier.
Content category
text
Content type code
txt
Content type MARC source
rdacontent.
Contents
Composition of the classical meal -- Roasts -- Entrées and entremets -- Composition of meatless meals -- French meals in the fourteenth and fifteenth centuries -- Sixteenth-century overview -- Classical order in the seventeenth and eighteenth centuries -- Innovations from the Revolution to World War I -- Hidden changes in the twentieth century -- English menu sequences -- Polish banquets in the sixteenth, seventeenth, and eighteenth centuries
Control code
FIEb13599689
Dimensions
24 cm.
Edition
English-language edition.
Extent
xx, 209 pages, 14 unnumbered pages of plates
Isbn
9780520238855
Media category
unmediated
Media MARC source
rdamedia.
Media type code
n
Other physical details
illustrations
System control number
(OCoLC)85019228

Library Locations

    • Badia FiesolanaBorrow it
      Via dei Roccettini 9, San Domenico di Fiesole, 50014, IT
      43.803074 11.283055
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