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|a 394.1/20944
|2 22
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| 100 |
1 |
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|a Flandrin, Jean-Louis,
|d 1931-2001.
|
| 240 |
1 |
0 |
|a Ordre des mets.
|l English
|
| 245 |
1 |
0 |
|a Arranging the meal :
|b a history of table service in France /
|c Jean-Louis Flandrin ; translated by Julie E. Johnson ; with Sylvie and Antonio Roder ; foreword to the English-language edition by Beatrice Fink.
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| 250 |
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|a English-language ed.
|
| 264 |
|
1 |
|a Berkeley :
|b University of California Press,
|c [2007]
|
| 264 |
|
4 |
|c ©2007
|
| 300 |
|
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|a xx, 209 pages, 14 unnumbered pages of plates :
|b illustrations ;
|c 24 cm.
|
| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
|
|
|a unmediated
|b n
|2 rdamedia
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| 338 |
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|a volume
|b nc
|2 rdacarrier
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| 490 |
1 |
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|a California studies in food and culture ;
|v 19
|
| 504 |
|
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|a Includes bibliographical references (pages 195-198) and index.
|
| 505 |
0 |
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|a 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.
|
| 650 |
|
0 |
|a Food habits
|z France
|x History.
|
| 650 |
|
0 |
|a Dinners and dining
|z France
|x History.
|
| 651 |
|
0 |
|a France
|x Social life and customs.
|
| 650 |
|
0 |
|a Food habits
|z England
|x History.
|
| 650 |
|
0 |
|a Food habits
|z Poland
|x History.
|
| 830 |
|
0 |
|a California studies in food and culture ;
|v 19.
|
| 856 |
4 |
1 |
|3 Table of contents only
|u http://www.loc.gov/catdir/toc/ecip0711/2007007628.html
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|a Texas A&M University
|b College Station
|c Sterling C. Evans Library
|d Evans: Library Stacks
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