How to Dine in Style: The Art of Entertaining, 1920

Author(s): J. Rey

Food

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 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.

$33.00(AUD)

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Product Information

In addition to "The Whole Art of Dining," J. Rey was the author of "Le Guide du Gourmet a Table."

General Fields

  • : 9781851240869
  • : The Bodleian Library
  • : The Bodleian Library
  • : October 2013
  • : 206mm X 137mm X 18mm
  • : United Kingdom
  • : books

Special Fields

  • : J. Rey
  • : Hardback
  • : 395.3
  • : 184
  • : 30 black & white illustrations