[Sca-cooks] Flandrin's Arranging the Meal

[Johnna Holloway]

And here's another new book

Johnna

Jean-Louis Flandrin
*Arranging the Meal*
/A History of Table Service in France/
Translated by Julie E. Johnson, with Sylvie and Antonio Roder; Foreword 
to the English-Language Edition by Beatrice Fink

Foreword, by Georges Carantino
Foreword to the English Language Edition: Jean-Louis Flandrin's World 
Order, by Beatrice Fink
Preface

PART ONE. THE STRUCTURE OF MEALS IN THE CLASSICAL AGE
1. Composition of the Classical Meal
2. Roasts
3. Entrées and Entremets
4. Composition of Meatless Meals

PART TWO. FOURTEENTH TO TWENTIETH CENTURIES: VARIATIONS IN THE SEQUENCE 
OF COURSES IN FRANCE
5. French Meals in the Fourteenth and Fifteenth Centuries
6. Sixteenth-Century Overview
7. Classical Order in the Seventeenth and Eighteenth Centuries
8. Innovations from the Revolution to World War I
9. Hidden Changes in the Twentieth Century

PART THREE. OTHER COUNTRIES, OTHER SEQUENCES
10. English Menu Sequences
11. Polish Banquets in the Sixteenth, Seventeenth, and Eighteenth Centuries

Postscript
Appendixes
A. Additional Material for Part Three
B. Dietetics and Meal Sequences
C. The Cuisine of the Renaissance
D. Additional Printed Sources
Notes
Bibliography
Index

http://www.ucpress.edu/books/pages/10066.html