| Uniform title | Ordre des mets. English |
| Series |
California studies in food and culture ; 19
California studies in food and culture 19. ^A469711
|
| Contents |
Composition of the classical meal -- Roasts -- Entrées and entremets -- Composition of meatless meals -- French meals in the fourteenth and fifteenth centuries -- Sixteenth-century overview -- Classical order in the seventeenth and eighteenth centuries -- Innovations from the Revolution to World War I -- Hidden changes in the twentieth century -- English menu sequences -- Polish banquets in the sixteenth, seventeenth, and eighteenth centuries. |
| Bibliography note | Includes bibliographical references (p. 195-198) and index. |
| LCCN | 2007007628 |
| ISBN | 9780520238855 (cloth : alk. paper) |
| ISBN | 0520238850 (cloth : alk. paper) |
