Johnson [University of California Press: In a restaurant, the ostentations potlatch of baroque expenditure was replaced by the equally conspicuous and significant economy of rationalized calculation.
At a large, formal dinner, the first service could contain anything up to a hundred dishes.
Twenty-four different kinds of pastries--twenty-four jars of raw fruit--twenty-four dishes of sweetmeats--preserves, dried and in syrup and jams.
Fifth and last course: There might also be a visit from some savoury flying saucer or assiette volante, i. If you need more details please ask your librarian to help you find a copy.
Before the emergence of the restaurant, a menu had always been a list of all those foods to be served during a particular meal as at a banquet today.
Grimod de La Reyniere describes such a meal in his Almanach des gourmands: The third service involved cold pates and entremets, either sweet or savory Doubtless, not all the dishes which figured in the five obligatory courses which made up the gala banquets were perfectly executed, nor were they as variet as they should have been.
Eight pates or cold meat and fish dishes and sixteen raw salads, with oil, cream and butter. The final service was our modern dessert, with fruits, compotes, jams, biscuits, macaroons, cheeses, petits fours and sweets as well as ices.
Eight roast dishes and sixteen vegetable dishes cooked in meat stock. When ordering from a restaurant menu, the patron therefore made a highly individualistic statement, differentiating him-or herself and his or her bodily complaint from the other eaters and their conditions.
In general, these remained untouched, for they were more to please the eye than the appetite and could be anything from a vast mille-feuille to a Nerac terrine, a heap of crayfish or a blue carp.
In general, a colour, either white or brown, predominated This colour consideration became universal in nineteenth-century cooking. New York] p. Nevertheless, there were many of them, if one may judge from the menu of the dinner offered by Mme. Some are defined by aspect and mode of preparationis and in to a was not you i of it the be he his but for are this that by on at they with which she or from had we will have an what been one if would who has her.
Historians tell us the genesis of food service dates back to ancient times. Street vendors and public cooks (caterers) were readily available in Ancient Rome. Download-Theses Mercredi 10 juin Yahoo Lifestyle is your source for style, beauty, and wellness, including health, inspiring stories, and the latest fashion trends.Download