A01=J. Rey
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Author_J. Rey
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Category1=Non-Fiction
Category=JBCC4
Category=JFCV
Category=WZG
COP=United Kingdom
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
Language_English
PA=Available
Price_€10 to €20
PS=Active
softlaunch
Product details
- ISBN 9781851240869
- Weight: 336g
- Dimensions: 129 x 198mm
- Publication Date: 04 Oct 2013
- Publisher: Bodleian Library
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
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First published in 1920, How to Dine in Style opens a window onto the golden age of elegant dining, where the basic function of ingesting nourishment was elevated to a high social art, attended by intricate details and elaborate ritual.
Starched linens, candles, white gloves, apéritifs, ball suppers, French menus and garden-parties – this is the world of the decadent classes who came to prominence in the post-war period.
Published in an age where achieving a reputation for throwing recherché dinner parties was a route to international celebrity, this is a book about food as performance art. In it we catch tantalizing glimpses of astonishing excess such as the craze for eccentric venues for dinner parties, including the roof of a Chicago home (for amateur mountaineers), a lion’s den, and a gondola in the Savoy.
An engaging blend of practical advice and a catalogue of eccentricity, this book contains everything you need to know, from the fine art of composing a menu to the practicalities of the correct order and temperatures for serving wines.
Starched linens, candles, white gloves, apéritifs, ball suppers, French menus and garden-parties – this is the world of the decadent classes who came to prominence in the post-war period.
Published in an age where achieving a reputation for throwing recherché dinner parties was a route to international celebrity, this is a book about food as performance art. In it we catch tantalizing glimpses of astonishing excess such as the craze for eccentric venues for dinner parties, including the roof of a Chicago home (for amateur mountaineers), a lion’s den, and a gondola in the Savoy.
An engaging blend of practical advice and a catalogue of eccentricity, this book contains everything you need to know, from the fine art of composing a menu to the practicalities of the correct order and temperatures for serving wines.
