Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Qty:1
Only 1 left in stock (more on the way).
Ships from and sold by Amazon.com. Gift-wrap available.
Arranging the Meal: A His... has been added to your Cart
FREE Shipping on orders over $25.
Condition: Used: Like New
Comment: Fine. Cloth, D-j. 2007. Originally published at $34.95.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Arranging the Meal: A History of Table Service in France (California Studies in Food and Culture) Hardcover – October 15, 2007

4.3 out of 5 stars 3 customer reviews

See all 3 formats and editions Hide other formats and editions
Price
New from Used from
Hardcover
"Please retry"
$85.00
$6.96 $3.50

Dinner just got easier with eMeals
Each week you'll receive seven new simple, healthy meal plans. Our food experts create easy-to-prepare recipes featuring real food your whole family will love. Try it FREE
$85.00 FREE Shipping. Only 1 left in stock (more on the way). Ships from and sold by Amazon.com. Gift-wrap available.
click to open popover


Editorial Reviews

Review

"Offered to us in an elegant translation . . . superb . . . tantalizing."--Jean-Michel Rabate"Modernism/Modernity" (01/01/2009)

Offered to us in an elegant translation . . . superb . . . tantalizing. --Jean-Michel Rabate"Modernism/Modernity" (01/01/2009)"

About the Author

Jean-Louis Flandrin was Professor Emeritus at the University of Paris-VIII and Head of Research at the Ecole des hautes études en sciences sociale. His many books include Food: A Culinary History from Antiquity to the Present, which he coedited. Beatrice Fink is Professor of French Emerita at the University of Maryland and is a former Secretary-General of the International Society of Eighteenth-Century Studies. She has researched French culinary history for many years, and her publications in this area include Les Liaisons Savoureuses.
NO_CONTENT_IN_FEATURE

New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

Product Details

  • Series: California Studies in Food and Culture (Book 19)
  • Hardcover: 229 pages
  • Publisher: University of California Press; 1 edition (October 15, 2007)
  • Language: English
  • ISBN-10: 0520238850
  • ISBN-13: 978-0520238855
  • Product Dimensions: 7.2 x 0.8 x 9.2 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #1,751,879 in Books (See Top 100 in Books)

Customer Reviews

5 star
67%
4 star
0%
3 star
33%
2 star
0%
1 star
0%
See all 3 customer reviews
Share your thoughts with other customers

Top Customer Reviews

Format: Hardcover
The order of the meal used today in fine restaurants is called Russian (or German) table service. The dishes are brought to the table one at a time and consumed in the order of presentation.
From the Middle Ages to the end of the 18th Century, the predominant order of service in Europe was French - many dishes are brought at once to form the course.
One order of a French table service meal from the late 1700's was:
first course of hors d'oeuvres, soups and stews
second course of entrees - sauced meats
third course of roasts - roasted meats without sauces
fourth course of entremets - vegetables, fish, birds not appropriate to the roast course, salads etc
fifth course of desserts.

The exact order of service, the number of courses, and what each course contained various over time and place. Even though many dishes were on the table at once (getting cold), there may have been a preferred order of eating the dishes. Perhaps the soups were eaten before the stews.

Jean-Louis Flandrin examined receipe collections and printed menus from the mid 1600's thru 1905 to find changes in what constuted a proper formal meal. The text was translated from the French manuscript. The writing/translation is sadly on the level of a Master's thesis. The author committed suicide before completing the book. The last chapters and appendix are the outline and bullet points of the text that will never come.

What happened to all the food that wasn't eaten? That question wasn't addressed.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
Just to correct the review by "A Student": Flandrin died in 2001 of cancer, not suicide. The "Student" misread the opening lines of Beatrice Fink's preface, in which she mentions the 2003 suicide of chef Bernard Loiseau.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
A must read book for any food historian who wants the changing of the meals through the last few centuries sorted out. Possibly a bit to scholarly for everybody else.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Set up an Amazon Giveaway

Arranging the Meal: A History of Table Service in France (California Studies in Food and Culture)
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway
This item: Arranging the Meal: A History of Table Service in France (California Studies in Food and Culture)