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carefully analyzed it, you will see at once that the most complex dinner simply aims to begin with something of easy digestion, slide by some transition to the roast, and make sure that through salad, sweets and coffee, the last half of your dinner shall interest the appetite as well as satisfy hunger. You, have, therefore, soup, roast, dessert, which make up the usual dinner of thoroughly civilized people, and below you will see how, with but moderate resources, you may so vary this as to make a “little dinner” complete and satisfying in itself; more, the most elaborate meal at
Delmonico’s cannot do.
813:). Dinners in the American style often place the salad as a first course instead of soup, an innovation that appeared in the 1950s in California and was noted by Vanderbilt; in this arrangement, dessert is served immediately after the roast. Wine service may include a separate wine for each course, or simply be champagne throughout; or, most commonly, service may be limited to three wines: a white for the soup and fish, a red for the roast, and a sweet wine or champagne for dessert.
2300:
226:
438:
of religious observance—not fish), served in fine sauces. Roasts are solid joints of meat (and sometimes fowl) other than feathered game, usually spit-roasted but often baked. Game is feathered not furred, spit-roasted whole and served rather simply. (Rorer's "roast" here refers to a roasted main course, but this terminology is not typical of the period. In her time, the "roast" followed the punch, and it was always game, if available.)
2310:
871:
525:, outlined in great detail the dishes necessary for dinners ranging from six to fourteen courses. The six-course dinner is very much like Rorer's "little dinner": oysters, soup, fish, entrée, roast, salad, and dessert. Longer dinners are arranged by adding side dishes, removes, and various cold dishes, and by serving a greater number of entrées and desserts. The longest of these menus is as follows:
22:
582:, had become very popular at this time, as is evident in the menu. Roasts could be of butchers' meat, fowl, or game (rarely, if ever, fish). When more than one dish was appointed for a course (e.g. 2 Soups, 2 Fish, 2 roasts, 2 colds), the guest was expected to choose one or the other, not both. A guest might decline one or more of the courses.
346:
on top of that, and a fork and spoon, the former balanced on the left side of the plate and the latter on the right. Guests remove the doily and finger bowls, move them to the left of the plate and place the fork to the left side of the plate and the spoon to its right. Guests do not actually need to
712:
As a matter of fact, the marked shortening of the menu is in informal dinners and at the home table of the well-to-do. Formal dinners have been as short as the above schedule for twenty-five years. A dinner interlarded with a row of extra entrées, Roman punch, and hot dessert is unknown except at
437:
In
Britain and the United States, fish is a distinct course; relevés are large, solid joints of meat or whole fowl, generally baked, braised, or boiled but not roasted; entrées are elaborate "made dishes" of, typically, fillets of beef or other butcher's meat (and sometimes fowl, but—apart from days
151:
making it an option only the wealthy could afford. It had the advantage of the food being much hotter when reaching the diner and ensuring that everybody could taste everything they wanted from the dishes offered which in practice the old system often did not allow. It also reduced the time spent at
717:
At the time Post was writing, hors-d’œuvre meant rather narrowly light cold dishes like oysters, clams, melon, or citrus. Entrées meant elaborate "made dishes" of fillets of beef or other butcher's meat served in a fine sauce, or some sort of pastry dish. Roasts could be of any meat, which was not
326:
is placed on the service plate. Once that is cleared, the soup plate replaces it. After the soup course is finished, both the soup plate and service plate are removed from the table, and a heated plate is put in their place. The rule is as such: a filled plate is always replaced with an empty one,
454:
French dinners are generally served in three main courses, viz., Relevés, Entrées, and Rotis; all the rest are considered side courses. It depends entirely on the taste of the host as to how many main courses he desires served. The author would suggest two relevés, three entrées, and one or two
449:
restaurant on Pine Street in New York, wrote a book of menus for "every family of means in the habit of giving a few dinners to its friends during the year", with a brief discussion of table service and a guide to wines. He recommended the types of menus criticized by Rorer but common among the
423:
The elaborate and conventional dinner, complete at all points, which the dinner-giving of a century and a half has evolved, is beyond any but the very wealthy. Very few of them succeed in giving it, and still fewer of their guests enjoy it. Its triple triplets of oysters, soup, and fish, the
432:
But success here, with a moderate income, is as rare as success with the long dinner at the complete table. Try to grasp the theory of the elaborate edifice which custom and convention has piled up, and see if your own resources cannot reproduce its purpose with better success. After having
424:
relevé, entrées, and roast, a pause of rum punch to stimulate languishing digestion, game with salad, sweets and ice, coffee to close, and a bewildering series of wines, with an alcoholic appetizer to begin and end, have, however, had their effect in making many feel that a
321:
and immediately remove their napkins and place them in their laps. Another view maintains that the napkin is only removed after the host has removed his or hers. In the same manner, the host is first to begin eating, and guests follow. The
428:
must only follow this model from afar. So, with only the resources of a simple household, they compass, with infinite labor, oysters, soup, and fish, add some made dish to the meat, and put salad before and ice cream after the pudding or
382:, and coffee—persisted from the mid-19th century (when this type of service was introduced to France) until WWII, and continued in a much-reduced form into the 21st century. The sequence of dishes descends directly from the much older
756:
It is rare for a modern dinner to consist of more than five courses. However, 'tasting menus' - whereby diners are served numerous courses do exist. These are the exception though, and a formal dinner today would typically
334:
because in correct service a filled plate is never placed before a guest, as this would indirectly dictate how much food the guest is to eat. This was not the case historically, nor is it often followed in restaurants.
745:, serve wines exactly as they used to, white wine, claret, sherry and Burgundy warm, champagne ice cold; and after dinner, green mint poured over crushed ice in little glasses, and other liqueurs of room temperature."
217:) in France has the hostess serving soup from one end of the table and later the host carving a joint of meat from the other end, with servants taking these to diners and diners serving themselves from other dishes.
314:). If both a salad and a fruit course are served, the necessary extra flatware is brought out on a platter, as it is bad form to have more than three knives or forks on the table at once, the oyster fork excepted.
805:) as a first course, but not both. Dinners in the French style usually include a cheese course after the roast, generally resulting in a 6-course meal (see, for example, the formal menus in Richard Olney's
502:
are the vegetables, including salads, served with the relevés and entrées; they not as a separate course, though they are often listed as such. Sweet entremets are cakes, puddings, and such. Ices are
498:
often precedes the roast. The roast can be meat, fowl, or fish (though fish is generally limited to days of religious observance); when game is served, it always comprises the roast course.
639:—(Bordeaux) Château Margaux, Léoville, Laffitte, Château Larose, Pontet-Canet, St. Pierre, Côtes de Rhone, Hermitage and Côte-Rôtie. (Red Champagne) Bouzy, Verzenay, Porto Première.
1300:
722:
only, to the exclusion of all other sweets. Despite Post's complaints about extra entrées, many dinners continued to feature two meat courses between the fish and the roast.
752:, dinners were curtailed even more. As Post writes in the 1950 edition of her book, the shorter "informal" meal of her earlier book had become the norm for formal dinners:
338:
Directly before dessert, everything is removed from the place settings except the wine and water glasses. Crumbs are cleared. The dessert plate is then brought out with a
471:; followed by the three "main courses": several relevés and entrées, and one roti (roast); and finally a few other "side courses": sweet entremets, ices, and coffee.
419:
in 1886. Rorer was critical of this elaborate service and offered a much simpler alternative, which in fact represents the core principles of this style of service.
729:, and she noted, "A water glass standing alone at each place makes such a meager and untrimmed looking table that most people put on at least two wine glasses,
169:
on the outskirts of Paris. It eventually caught on in
England, becoming the norm by the 1870s and 1880s, though in France there was considerable resistance and
442:
494:, used by Filippini for many of his menus, there is no distinct "fish course", as both relevés and entrées may be of meat, fowl, or fish indiscriminately.
103:) is a manner of dining with courses brought to the table sequentially, and the food portioned on individual plates by the waiter (typically from a
607:—(Rhine wines) Johannisberger, Marcobrunner, Hochheimer, Laubenheimer, Liebfraumilch, Steinberger. (Moselle) Brauneberger, Zeltinger, Berncasteler.
578:"S.D." are "side dishes", i.e. hors d'œuvre. There is a separate fish course, then relevés and entrées. Cold dishes, such as mayonnaise salads and
718:
necessarily roasted. The preferred dish of a truly fine dinner was wild feathered game, spit-roasted and served rather simply. Dessert was molded
671:
Several decades later, shorter meals had become the norm and the extravagant dinners of the
Victorian period were considered vulgar, as noted by
854:
1280:, « Découper une pièce de viande, flamber un dessert du XIXe au XXIe siècle : Art, science, privilège et obsolescence. », dans
396:—known to the guests of the time but rarely evident from contemporary menus or descriptions of meals—was essentially the same as the order of
507:
295:
291:
275:
311:
287:
303:
467:, and dinner for every day of the year. The dinner menus begin with the "side courses", as he calls them: oysters or clams, soup, and
816:
These and similar arrangements of four- and five-course formal dinners were the norm throughout the second half of the 20th century.
375:
367:
713:
a public dinner, or in the dining-room of a parvenu. About thirty-five years ago such dinners are said to have been in fashion!
521:, another chef at Delmonico's restaurant (variously at the 14th Street, 26th Street, and 44th Street locations), in his cookbook
371:
978:
1329:
835:
790:, celery, olives, or almonds could be set on the table as "hors-d'œuvre". Wines, too, were often greatly reduced in number.
650:—(Burgundy) Volnay, Mousseux. (Champagnes) Delmonico, Roederer, Rosé Mousseux, Pommery, Cliquot, Perrier-Jouët, Moët, Mumm.
388:. In that style of service, all sorts of dishes were arranged on the table and guests served themselves and each other. As
40:
32:
1195:
1016:
809:); alternatively, one or more of the other courses can be omitted (see, for example, the formal menus in Simone Beck's
347:
use the finger bowl, since they may have not used their fingers to eat with, unless they also had bread with the meal.
2263:
1289:
58:
726:
379:
655:—Muscatel, Malaga, Alicante, Malvoisie of Madeira, Lacryma Christi, red and white Cape, Tokay, Constance, Schiraz.
894:
363:
2190:
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1008:
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The menu for an informal dinner would leave out the entrée, and possibly either the hors-d’oeuvre or the soup.
2334:
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1563:
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110:
798:, "At a formal dinner champagne may be the only wine served after the service of sherry with the soup."
1322:
1187:
1722:
1675:
1438:
1609:
1005:
Arranging the Meal: A History of Table
Service in France (California Studies in Food and Culture)
244:
240:, in its modern form (significantly different from the original) the following must be observed:
2313:
166:
1315:
125:), based on several courses brought to the table simultaneously in an impressive display of
2109:
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Under no circumstances would a private dinner, no matter how formal, consist of more than:
8:
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and sherry, and pour something pinkish or yellowish into them. Those few who still have
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1515:
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1977:
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This five-course service might be further reduced by serving either soup or fish (or
416:
156:
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1942:
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1805:
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1553:
1528:
1500:
1443:
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660:—Curaçoa , Kirsch, Cognac, Chartreuse, Maraschino, Prunelle, Anisette, Bénédictine.
617:—St. Émilion, Médoc du Bordelais, St. Julien. Dry champagnes for certain countries.
518:
256:
1234:
1216:
203:
136:
89:
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over the 19th century. While it reduced the magnificent profusion of dishes and
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Hors-d'œuvre are usually small cold items (such as olives, celery, radishes,
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The cutlery to the right of the service plate is, from the outside in, the
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and no place goes without a plate until just before the dessert course.
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1284:, Paris, L’Harmattan, coll. Questions alimentaires et gastronomiques,
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Ranhofer also gives elaborate instructions for the service of wine.
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1911:
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except those required for dessert, and stemmed glasses for water,
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2014:
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612:—Côte St. Jacques, Moulin-à-vent, Macon, Clos de Vougeot, Beaune.
511:
248:
144:
629:—(Burgundies) Pommard, Nuits, Corton, Chambertin, Romanée Conti.
478:, caviar), but they might also include hot made dishes (such as
175:
lingered on until the 1890s and even beyond for the most formal
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The
Victorian House: Domestic Life from Childbirth to Deathbed
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The place setting (called a cover) for each guest includes a
870:
362:
has changed over time, but an underlying sequence of dishes—
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2160:
1921:
1770:
1455:
1338:
1119:
Etiquette in
Society, in Business, in Politics, and at Home
1090:
The Table: How to Buy Food, How to Cook It, How to Serve It
268:
252:
350:
2150:
1307:
411:, which reached its pinnacle in the last decades of the
129:
and serving dishes with diners plating food themselves.
828:
Histoire de la cuisine et de la gastronomie françaises
1164:. Garden City, New York: Doubleday & Company, Inc
459:
About a third of
Filippini's book contains menus for
330:
The fish and meat courses are now always served from
1282:
Les gestes culinaires: Mise en scène de savoir-faire
979:"When Service à la Française Met Service à la Russe"
866:
143:
on the table at a given time, it demanded many more
358:The number of dishes (or courses) served at a meal
259:. On the service plate are a rolled napkin and the
220:
107:in the dining room). It contrasts with the older
2326:
597:—Sauterne, Barsac, Graves, Mont Rachet, Chablis.
455:rotis; this could be made an elaborate dinner.
1323:
1153:
1151:
298:). On the left, from the outside in, are the
1093:. New York: Charles L. Webster & Company
517:A few years after Filippini wrote his book,
193:
180:
170:
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108:
78:
1161:Amy Vanderbilt's Complete Book of Etiquette
1058:
1056:
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1330:
1316:
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1148:
853:: CS1 maint: location missing publisher (
185:remains the basis for most modern Western
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1080:
619:Iced Punches and Sherbets, Rum, Madeira.
59:Learn how and when to remove this message
1233:
1144:. New York: Funk & Wagnalls Company.
1142:Etiquette: The Blue Book of Social Usage
1062:
1049:
1002:
826:Rambourg, Patrick (2010). Perrin (ed.).
825:
224:
1122:. New York: Funk & Wagnalls Company
1111:
1109:
1107:
996:
976:
782:In addition to the set courses, little
725:Post's first book was published during
667:—Bass’ Ales, Porter, Tivoli, Milwaukee.
2327:
1255:
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506:, served as a separate course. Fruit,
1311:
1181:
1175:
1133:
1031:
1025:
985:. Pine Needles Foundation of New York
317:Guests are seated according to their
232:8 course place setting for one person
202:
88:
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1210:
1204:
1139:
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514:are offered at the end of the meal.
15:
13:
1038:. Philadelphia: Arnold and Company
1035:Mrs. Rorer's Philadelphia Cookbook
819:
31:tone or style may not reflect the
14:
2346:
2264:Lists of food and beverage topics
762:Soup or oysters or melon or clams
2308:
2299:
2298:
1261:Feast: A History of Grand Eating
869:
41:guide to writing better articles
20:
977:Schmidt, Stephen (2016-11-01).
949:Strong, 298–99 (both countries)
895:Boston Cooking-School Cook Book
441:At the time Rorer was writing,
221:Place setting and service order
165:to France in 1810 at a meal in
1227:
1087:Filippini, Alessandro (1889).
1009:University of California Press
961:
952:
943:
934:
925:
916:
907:
796:The Complete Book of Etiquette
1:
1303:, Hachette, 2015, p. 190
1301:Le lexique culinaire Ferrandi
1003:Flandrin, Jean-Louis (2007).
983:manuscriptcookbookssurvey.org
900:
351:A multi-course dinner served
192:A less formal style known as
1186:(revised ed.). Boston:
1069:. New York: Charles Ranhofer
1007:. Berkeley and Los Angeles:
634:—Vin de Paille, Steinberger.
98:service in the Russian style
7:
2276:Outline of food preparation
1032:Rorer, Sarah Tyson (1886).
862:
278:resting in the bowl of the
120:service in the French style
10:
2351:
1063:Ranhofer, Charles (1894).
958:Flanders, 236–38 (England)
602:—Madeira, Sherry or Xeres.
570:1 or 2 Cold sweet des'rts.
490:). In the French style of
159:is credited with bringing
135:became the norm in formal
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2005:
1920:
1834:
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1658:
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1676:Eating utensil etiquette
1184:The French Menu Cookbook
1158:Vanderbilt, Amy (1957).
807:The French Menu Cookbook
407:An elaborate version of
392:has shown, the order of
204:[sɛʁvisalɑ̃glɛz]
1182:Olney, Richard (1985).
263:. Above the plate is a
155:The Russian Ambassador
76:The historical form of
1564:Service à la française
780:
715:
669:
576:
573:1 or 2 Ices. Dessert.
457:
435:
385:service à la française
233:
194:
181:
172:service à la française
171:
161:
111:service à la française
109:
90:[sɛʁvisalaʁys]
79:
1439:Apéritif and digestif
1211:Beck, Simone (1972).
754:
677:
587:
555:1 Entrée, vegetables.
552:1 Entrée, vegetables.
549:1 Entrée, vegetables.
546:1 Remove, vegetables.
527:
452:
421:
236:For the most correct
228:
73:Type of formal dining
2110:Online food ordering
1241:. Harper Perennial.
1140:Post, Emily (1950).
1116:Post, Emily (1922).
830:(in French). Paris.
567:1 Hot sweet dessert.
564:1 or 2 Colds, salad.
443:Alessandro Filippini
247:, all the necessary
195:service à l'anglaise
1723:Korean table d'hôte
1534:Conveyor belt sushi
842:coll. tempus n° 359
794:noted in her book,
778:After-dinner coffee
529:Figure 1—36 covers:
415:, was described by
409:service à la russe
390:Jean-Louis Flandrin
2335:Serving and dining
2115:Virtual restaurant
1938:Blue-plate special
1569:Service à la russe
1549:Full-course dinner
890:Full-course dinner
637:With Hot Desserts.
540:S.D. hot and cold.
492:service à la russe
402:service à la russe
267:, nut dish, and a
238:service à la russe
234:
230:Service à la russe
182:Service à la russe
162:service à la russe
147:and required more
133:Service à la russe
80:service à la russe
2322:
2321:
1887:Instant breakfast
1867:Emergency rations
1615:Food presentation
1584:Table reservation
1263:. Jonathan Cape.
837:978-2-262-03318-7
543:2 Fish, potatoes.
417:Sarah Tyson Rorer
157:Alexander Kurakin
69:
68:
61:
35:used on Knowledge
33:encyclopedic tone
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2271:Meal preparation
1943:Combination meal
1852:Convenience food
1501:Meal replacement
1363:Second breakfast
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1235:Flanders, Judith
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519:Charles Ranhofer
342:on top of it, a
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44:
43:for suggestions.
39:See Knowledge's
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1217:Alfred A. Knopf
1213:Simca's Cuisine
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1188:David R. Godine
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966:
962:
957:
953:
948:
944:
939:
935:
930:
926:
921:
917:
912:
908:
903:
875:
868:
865:
846:
845:
838:
822:
820:Further reading
811:Simca's Cuisine
758:
680:
661:
656:
651:
646:
640:
635:
630:
625:
623:SECOND SERVICE.
618:
613:
608:
603:
600:After the Soup.
598:
530:
431:
430:
356:
223:
214:
212:English service
211:
208:
199:
137:Western cuisine
122:
119:
116:
100:
97:
94:
85:
74:
65:
54:
48:
45:
38:
29:This article's
25:
21:
12:
11:
5:
2348:
2338:
2337:
2320:
2319:
2317:
2316:
2306:
2295:
2292:
2291:
2289:
2288:
2283:
2278:
2273:
2268:
2267:
2266:
2256:
2251:
2246:
2245:
2244:
2234:
2229:
2224:
2219:
2214:
2209:
2207:Coffee culture
2203:
2201:
2197:
2196:
2194:
2193:
2188:
2183:
2178:
2173:
2168:
2163:
2158:
2153:
2148:
2143:
2138:
2133:
2127:
2125:
2121:
2120:
2118:
2117:
2112:
2107:
2101:
2099:
2088:
2087:
2085:
2084:
2079:
2074:
2069:
2064:
2059:
2054:
2049:
2044:
2039:
2034:
2029:
2024:
2023:
2022:
2011:
2009:
2007:Communal meals
2003:
2002:
2000:
1999:
1994:
1989:
1980:
1975:
1973:Suspended meal
1970:
1965:
1960:
1955:
1950:
1945:
1940:
1935:
1929:
1927:
1918:
1917:
1915:
1914:
1909:
1904:
1899:
1894:
1889:
1884:
1879:
1874:
1869:
1864:
1859:
1854:
1849:
1844:
1838:
1836:
1832:
1831:
1829:
1828:
1823:
1818:
1813:
1808:
1803:
1798:
1793:
1791:Rice and three
1788:
1783:
1778:
1773:
1768:
1766:Meat and three
1763:
1758:
1749:
1744:
1735:
1730:
1725:
1716:
1711:
1706:
1700:
1698:
1694:
1693:
1691:
1690:
1685:
1680:
1679:
1678:
1668:
1662:
1660:
1656:
1655:
1653:
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1647:
1642:
1637:
1632:
1627:
1622:
1617:
1612:
1607:
1602:
1596:
1594:
1590:
1589:
1587:
1586:
1581:
1576:
1574:Silver service
1571:
1566:
1561:
1556:
1551:
1546:
1541:
1536:
1531:
1526:
1520:
1518:
1512:
1511:
1509:
1508:
1503:
1498:
1493:
1488:
1483:
1478:
1473:
1468:
1463:
1458:
1453:
1446:
1441:
1435:
1433:
1424:
1423:
1421:
1420:
1415:
1410:
1405:
1400:
1395:
1390:
1385:
1380:
1375:
1370:
1365:
1360:
1355:
1349:
1347:
1343:
1342:
1335:
1334:
1327:
1320:
1312:
1306:
1305:
1296:Kilien Stengel
1293:
1278:Kilien Stengel
1275:
1269:
1253:
1247:
1229:
1226:
1223:
1222:
1203:
1197:978-0773720695
1196:
1174:
1147:
1132:
1103:
1079:
1048:
1024:
1018:978-0520238855
1017:
995:
969:
960:
951:
942:
940:Strong, 296–97
933:
931:Strong, 295–99
924:
915:
913:Strong, 296–98
905:
904:
902:
899:
898:
897:
892:
887:
881:
880:
864:
861:
860:
859:
836:
821:
818:
792:Amy Vanderbilt
776:
775:
772:
769:
766:
765:Fish or entrée
763:
707:
706:
703:
700:
697:
694:
691:
688:
685:
644:THIRD SERVICE.
590:FIRST SERVICE.
575:
574:
571:
568:
565:
562:
561:1 or 2 Roasts.
559:
556:
553:
550:
547:
544:
541:
538:
535:
510:, coffee, and
355:
349:
222:
219:
177:state banquets
72:
67:
66:
28:
26:
19:
9:
6:
4:
3:
2:
2347:
2336:
2333:
2332:
2330:
2315:
2307:
2305:
2297:
2296:
2293:
2287:
2284:
2282:
2279:
2277:
2274:
2272:
2269:
2265:
2262:
2261:
2260:
2257:
2255:
2252:
2250:
2247:
2243:
2240:
2239:
2238:
2235:
2233:
2232:Culinary arts
2230:
2228:
2225:
2223:
2220:
2218:
2215:
2213:
2210:
2208:
2205:
2204:
2202:
2198:
2192:
2189:
2187:
2184:
2182:
2179:
2177:
2174:
2172:
2169:
2167:
2164:
2162:
2159:
2157:
2154:
2152:
2149:
2147:
2144:
2142:
2139:
2137:
2134:
2132:
2129:
2128:
2126:
2124:Places to eat
2122:
2116:
2113:
2111:
2108:
2106:
2105:Food delivery
2103:
2102:
2100:
2098:
2097:food delivery
2093:
2089:
2083:
2080:
2078:
2075:
2073:
2070:
2068:
2065:
2063:
2060:
2058:
2055:
2053:
2050:
2048:
2045:
2043:
2040:
2038:
2035:
2033:
2030:
2028:
2025:
2021:
2020:State banquet
2018:
2017:
2016:
2013:
2012:
2010:
2008:
2004:
1998:
1995:
1993:
1990:
1988:
1984:
1981:
1979:
1976:
1974:
1971:
1969:
1966:
1964:
1961:
1959:
1956:
1954:
1951:
1949:
1946:
1944:
1941:
1939:
1936:
1934:
1931:
1930:
1928:
1923:
1919:
1913:
1910:
1908:
1905:
1903:
1900:
1898:
1895:
1893:
1890:
1888:
1885:
1883:
1880:
1878:
1875:
1873:
1870:
1868:
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1855:
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1850:
1848:
1845:
1843:
1840:
1839:
1837:
1833:
1827:
1824:
1822:
1819:
1817:
1814:
1812:
1809:
1807:
1804:
1802:
1799:
1797:
1794:
1792:
1789:
1787:
1786:Pu pu platter
1784:
1782:
1779:
1777:
1774:
1772:
1769:
1767:
1764:
1762:
1759:
1757:
1753:
1750:
1748:
1745:
1743:
1739:
1736:
1734:
1731:
1729:
1728:Bandeja paisa
1726:
1724:
1720:
1717:
1715:
1712:
1710:
1707:
1705:
1702:
1701:
1699:
1695:
1689:
1688:Waiting staff
1686:
1684:
1681:
1677:
1674:
1673:
1672:
1671:Table manners
1669:
1667:
1664:
1663:
1661:
1657:
1651:
1648:
1646:
1643:
1641:
1640:Table setting
1638:
1636:
1633:
1631:
1628:
1626:
1623:
1621:
1618:
1616:
1613:
1611:
1608:
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1557:
1555:
1552:
1550:
1547:
1545:
1542:
1540:
1537:
1535:
1532:
1530:
1527:
1525:
1522:
1521:
1519:
1517:
1516:Table service
1513:
1507:
1504:
1502:
1499:
1497:
1494:
1492:
1489:
1487:
1484:
1482:
1479:
1477:
1474:
1472:
1469:
1467:
1464:
1462:
1459:
1457:
1454:
1452:
1451:
1447:
1445:
1444:Hors d'oeuvre
1442:
1440:
1437:
1436:
1434:
1432:
1425:
1419:
1416:
1414:
1411:
1409:
1406:
1404:
1401:
1399:
1396:
1394:
1391:
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1384:
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1371:
1369:
1366:
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1344:
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1333:
1328:
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1321:
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1314:
1313:
1310:
1304:
1302:
1297:
1294:
1291:
1290:9782343110851
1287:
1283:
1279:
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1272:
1266:
1262:
1258:
1254:
1250:
1244:
1240:
1236:
1232:
1231:
1218:
1214:
1207:
1199:
1193:
1189:
1185:
1178:
1163:
1162:
1154:
1152:
1143:
1136:
1121:
1120:
1112:
1110:
1108:
1092:
1091:
1083:
1068:
1067:
1066:The Epicurean
1059:
1057:
1055:
1053:
1037:
1036:
1028:
1020:
1014:
1010:
1006:
999:
984:
980:
973:
964:
955:
946:
937:
928:
919:
910:
906:
896:
893:
891:
888:
886:
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878:
872:
867:
856:
850:
843:
839:
833:
829:
824:
823:
817:
814:
812:
808:
804:
799:
797:
793:
789:
785:
779:
773:
770:
767:
764:
761:
760:
759:
753:
751:
746:
744:
740:
736:
732:
728:
723:
721:
714:
710:
704:
701:
698:
695:
692:
689:
686:
683:
682:
681:
676:
674:
668:
666:
662:
659:
654:
653:Wine Liquors.
649:
648:With Dessert.
645:
641:
638:
633:
628:
624:
620:
616:
615:With Entrées.
611:
610:With Removes.
606:
601:
596:
595:With Oysters.
592:
591:
586:
583:
581:
572:
569:
566:
563:
560:
557:
554:
551:
548:
545:
542:
539:
536:
533:
532:
531:
526:
524:
523:The Epicurean
520:
515:
513:
509:
505:
504:frozen sweets
501:
497:
493:
489:
485:
481:
477:
472:
470:
466:
462:
456:
451:
448:
444:
439:
434:
427:
426:formal dinner
420:
418:
414:
413:Victorian era
410:
405:
403:
399:
395:
391:
387:
386:
381:
377:
373:
369:
365:
361:
354:
348:
345:
341:
336:
333:
328:
325:
320:
315:
313:
309:
305:
301:
297:
293:
289:
285:
281:
277:
272:
270:
266:
262:
258:
254:
250:
246:
245:service plate
241:
239:
231:
227:
218:
205:
196:
190:
188:
183:
178:
173:
168:
163:
158:
153:
150:
146:
142:
138:
134:
130:
128:
113:
112:
106:
91:
83:
81:
71:
63:
60:
52:
42:
36:
34:
27:
18:
17:
2176:Soup kitchen
2166:Picnic table
2067:Soup kitchen
1983:Tasting menu
1978:Table d'hôte
1902:Packed lunch
1877:Field ration
1842:Airline meal
1635:Serving size
1630:Pièce montée
1593:Presentation
1579:Small plates
1568:
1450:Amuse-bouche
1448:
1373:Coffee break
1346:Common meals
1299:
1281:
1260:
1238:
1215:. New York:
1212:
1206:
1183:
1177:
1166:. Retrieved
1160:
1141:
1135:
1124:. Retrieved
1118:
1095:. Retrieved
1089:
1082:
1071:. Retrieved
1065:
1040:. Retrieved
1034:
1027:
1004:
998:
987:. Retrieved
982:
972:
963:
954:
945:
936:
927:
918:
909:
841:
827:
815:
810:
806:
800:
795:
781:
777:
755:
750:World War II
747:
724:
716:
711:
708:
684:Hors-d’œuvre
678:
670:
664:
663:
657:
652:
647:
643:
642:
636:
632:Cold Roasts.
631:
627:With Roasts.
626:
622:
621:
614:
609:
604:
599:
594:
593:
589:
588:
584:
577:
528:
522:
516:
508:petits fours
491:
473:
469:hors d'œuvre
458:
453:
445:, a chef at
440:
436:
422:
408:
406:
401:
398:presentation
397:
393:
383:
359:
357:
352:
337:
329:
324:oyster plate
316:
273:
242:
237:
235:
229:
191:
154:
132:
131:
77:
75:
70:
55:
49:October 2023
46:
30:
2286:Tea culture
2181:Street food
2141:Dining room
1987:Degustation
1968:School meal
1953:Free refill
1882:Frozen meal
1806:Smörgåsbord
1781:Plate lunch
1605:Dining room
1544:Finger food
1529:smörgåsbord
1471:Main course
1257:Strong, Roy
1228:Works cited
967:Strong, 296
885:Degustation
877:Food portal
727:Prohibition
476:charcuterie
447:Delmonico's
394:consumption
344:finger bowl
319:place cards
296:fruit knife
292:salad knife
276:oyster fork
152:the table.
2171:Restaurant
2146:Food truck
2077:Tableround
2032:Commercium
1997:Value menu
1992:Value meal
1963:Kids' meal
1958:Happy hour
1948:Free lunch
1933:À la carte
1926:meal deals
1907:Space food
1897:Ninja diet
1796:Rijsttafel
1733:Dastarkhān
1666:Dress code
1645:Tablecloth
1625:Nyotaimori
1427:Components
1270:0224061380
1248:0007131895
1168:2017-07-22
1126:2017-07-22
1097:2017-07-22
1073:2017-07-22
1042:2017-07-22
989:2019-08-28
901:References
786:dishes of
675:in 1922:
673:Emily Post
605:With Fish.
488:croquettes
484:croustades
360:à la russe
353:à la russe
312:fruit fork
308:salad fork
288:meat knife
284:fish knife
280:soup spoon
265:saltcellar
261:place card
187:restaurant
141:condiments
2281:Salumeria
2136:Cafeteria
2082:Tea party
2037:Dining in
1872:Fast food
1714:Cicchetti
1709:Antipasto
1650:Tableware
1600:Al fresco
1486:Entremets
1481:Side dish
1368:Elevenses
1358:Breakfast
849:cite book
803:shellfish
757:include::
735:champagne
720:ice cream
658:Cordials.
500:Entremets
461:breakfast
450:wealthy.
376:entremets
304:meat fork
300:fish fork
257:champagne
189:service.
149:tableware
105:sideboard
2329:Category
2304:Category
2217:Cookbook
2191:Traiteur
2092:Catering
2062:Sittning
2027:Barbecue
1912:Take-out
1393:Merienda
1259:(2002).
1237:(2003).
863:See also
788:radishes
558:1 Punch.
537:2 Soups.
534:Oysters.
512:cordials
480:timbales
465:luncheon
332:platters
290:and the
2314:Commons
2242:outline
2237:Cuisine
2222:Cooking
2200:Related
2156:Kitchen
2052:Potluck
2015:Banquet
1857:Dosirak
1826:Zakuski
1776:Okazuya
1761:Kaiseki
1752:Izakaya
1742:Yum cha
1738:Dim sum
1719:Banchan
1620:Garnish
1559:Rodízio
1554:Platter
1496:Savoury
1491:Dessert
1431:courses
1418:Siu yeh
774:Dessert
743:cellars
702:Dessert
429:sweets.
380:dessert
249:cutlery
200:French:
145:footmen
127:tureens
86:French:
2254:Eating
2186:Tavern
2047:Picnic
1892:Jūbako
1862:Ekiben
1835:Packed
1821:Tiffin
1801:Sadhya
1756:Sakana
1659:Dining
1524:Buffet
1461:Entrée
1408:Supper
1403:Dinner
1398:Tiffin
1378:Brunch
1292:, 2017
1288:
1267:
1245:
1194:
1015:
834:
784:relish
748:After
739:claret
731:sherry
705:Coffee
693:Entrée
665:Beers.
580:aspics
368:entrée
364:potage
306:and a
302:, the
286:, the
282:, the
167:Clichy
2249:Drink
2072:Supra
2057:Seder
2042:Iftar
1922:Menus
1847:Bento
1816:Thali
1811:Tapas
1683:Toast
1506:Snack
1476:Salad
1466:Roast
1413:Iftar
1383:Lunch
1353:Suhur
1339:Meals
771:Salad
768:Roast
737:, or
699:Salad
696:Roast
496:Punch
372:roast
340:doily
253:wines
2259:Food
2227:Chef
2212:Cook
2161:Mess
2131:Café
1771:Meze
1747:Fika
1704:Anju
1539:Dish
1456:Soup
1429:and
1286:ISBN
1265:ISBN
1243:ISBN
1192:ISBN
1013:ISBN
855:link
832:ISBN
733:and
690:Fish
687:Soup
310:(or
294:(or
269:menu
255:and
2151:Inn
2094:and
1924:and
1388:Tea
400:in
2331::
1985:/
1754:/
1740:/
1721:/
1298:,
1190:.
1150:^
1106:^
1051:^
1011:.
981:.
851:}}
847:{{
840:.
486:,
482:,
463:,
404:.
378:,
374:,
370:,
366:,
271:.
207:;
179:.
93:;
1331:e
1324:t
1317:v
1273:.
1251:.
1219:.
1200:.
1171:.
1129:.
1100:.
1076:.
1045:.
1021:.
992:.
857:)
215:'
209:'
198:(
123:'
117:'
115:(
101:'
95:'
84:(
62:)
56:(
51:)
47:(
37:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
