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Jan 1, 1512
How Table Manners as We Know Them Were a Renaissance Invention
THE 16TH CENTURY was an age of exploration in all senses of the term, a period when colossal advances in art, science, and geography reshaped Europeans’ understanding of the world. In the early 1500s, as explorers probed the New World, some of the greatest masterpieces of the Renaissance were being created, such as Michelangelo’s Sistine Chapel ceiling, completed in 1512.(BY FRANCESCA PRINCE) -
Who Invented the First Modern Restaurant?
LEGEND HAS IT that a soup salesman named Boulanger opened the first modern restaurant 250 years ago in Paris. But when one historian went looking for proof, she found things were not so clear.
.Everything changed with Monsieur Boulanger around 1765, at least, according to the bible of French gastronomy, Larousse Gastronomique..(BY CHRISTINE BLAU) -
Period: to
Origins of first 'restaurant' challenged after 200 years
evolution of french restaurant service style -
Forms of Table Service (Service à la française)
Originally, French service meant all the food served at a meal was placed on the table at once, and guests passed the platters and served themselves, what we think of today as family style. The modern buffet style of dining evolved from this. (By Lisa Mirza Grotts ) -
Forms of Table Service (Service à la russe)
A server presents a decorated platter with a whole fish or roast of meat or poultry on the platter to the table, and the food is then carved at the sideboard. An arranged plate is then presented to the guest. Again, female guests are served first. In restaurants, the food is cooked and carved by the table on a rolling cart. (By Lisa Mirza Grotts ) -
Forms of Table Service (American service)
In the kitchen, the food is placed directly on the plates from which it will be served and eaten. This service, also known as plated service, has the advantage of being faster and easier, and the food is more likely to be hot when it reaches the. (By Lisa Mirza Grotts) -
Forms of Table Service (Service à l’anglaise)
A server presents a platter or food from the left and serves each guest (beginning with all the female guests) from the platter. This kind of service is considered more economical and thus appropriate for banquets, such as a corporate dinner for two hundred people, because the waiter can limit the size and number of portions served to a predetermined number of guests. (By Lisa Mirza Grotts)
