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How to Dine in Style: The Art of Entertaining, 1920
J. Rey
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Description for How to Dine in Style: The Art of Entertaining, 1920
Hardcover. 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. Num Pages: 184 pages, 30 black & white illustrations. BIC Classification: JFCV; WZG. Category: (G) General (US: Trade). Dimension: 129 x 205 x 18. Weight in Grams: 330.
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, aperitifs, 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 recherche dinner parties was a route to international celebrity, this is a book about food ... Read more
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, aperitifs, 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 recherche dinner parties was a route to international celebrity, this is a book about food ... Read more
Product Details
Publisher
Bodleian Library, University of Oxford
Number of pages
184
Format
Hardback
Publication date
2013
Condition
New
Weight
329g
Number of Pages
184
Place of Publication
Oxford, United Kingdom
ISBN
9781851240869
SKU
V9781851240869
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About J. Rey
In addition to The Whole Art of Dining, J. Rey was the author of Le Guide du Gourmet a Table.
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