Download e-book for kindle: Arranging the meal : a history of table service in France by Jean-Louis Flandrin

By Jean-Louis Flandrin

ISBN-10: 0520238850

ISBN-13: 9780520238855

The series within which foodstuff has been served at nutrition has replaced significantly over the centuries and has additionally different from one state to a different, a truth famous in almost each culinary historical past. so much foodstuff writers have handled the extra major changes as stand-alone occasions. the main well-known instance of this type of switch happened within the 19th century, whilst service à los angeles française—in which the lovely presentation made an exceptional exhibit yet diners needed to wait to be served—gave technique to service à l. a. russe, in which platters have been handed between diners who served themselves. yet in Arranging the Meal, the past due culinary historian Jean-Louis Flandrin argues that one of these switch within the order of meals provider is much from a unique occasion. as a substitute he regards it as a historic phenomenon, one who occurred in line with socioeconomic and cultural factors—another mutation in an ever-changing series of customs. As France's such a lot illustrious culinary historian, Flandrin has turn into a cult determine in France, and this posthumous ebook isn't just his ultimate note but in addition an important contribution to culinary scholarship. A foreword by way of Beatrice Fink locations Flandrin's paintings in context and gives a private remembrance of this French culinary hero.

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Moreover, except for these last 2 roasts, none of the dishes whose name indicates the mode of preparation is itself a roast. ”2 Moreover, half of them are entrées that were misplaced in the chapter on roasts. The names of the other 74 recipes in the Cuisinier françois chapter on roasts do not specify how these meats were cooked. 3 The 61 remaining recipes call for meats roasted on a spit, with or without lard, but served plain or possibly with a sauce on the side. At the same time, the meat entrées and entremets whose name did not specify a mode of preparation were never roasted meats.

The single meal of fasting days was now allowed at the “none” or ninth hour of the day, which is 32 about three in the afternoon. This was soon supplemented by a morsel at bedtime and liquid food in the morning, which were not viewed as breaking the fast. Lent contrasted with the remainder of the year, called charnage, itself divided into meat and meatless days. The Lenten abstinence from meat did not prohibit Western Christians from eating fish, unlike the Greeks and other Eastern believers for whom this was forbidden during part of their extensive fast.

Entremets were even more varied. They, too, could consist of organ meats, large cuts of meat, fowl, or feathered or furred game; many were egg or vegetable dishes, cold meats, aspics, creamed dishes, pasties, pies or tarts, all sorts of other savories, fritters, or fried specialties. This chapter aims to establish criteria by which to distinguish entrées from entremets, and to ascertain what had to be served during the first course before the roast, and what was to be eaten afterward as part of the final course from the kitchen.

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Arranging the meal : a history of table service in France by Jean-Louis Flandrin

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