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"Service à la française et service à la russe dans les menus du XIXe siècle" (2008)

Abstract : It was during the 19th century that the menu became a staple of the table, at a time when Russian-style service gradually replaced French-style service. Based on the menus of the Belgian collection Didier de Meester de Betzenbroeck, this text shows the slow transformation of the ordering of dishes, at a time when cuisine and lifestyles are changing...
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https://hal.archives-ouvertes.fr/hal-01110534
Contributor : Patrick Rambourg <>
Submitted on : Wednesday, January 28, 2015 - 1:56:17 PM
Last modification on : Tuesday, April 14, 2020 - 12:22:44 PM
Long-term archiving on: : Saturday, September 12, 2015 - 6:37:51 AM

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Service à la française et se...
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  • HAL Id : hal-01110534, version 1

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Patrick Rambourg. "Service à la française et service à la russe dans les menus du XIXe siècle" (2008). Vubpress Brussels University Press. La noblesse à table. Des ducs de Bourgogne aux rois des Belges. The Dining Nobility. From the Burgundian Dukes to the Belgian Royalty., pp.45-51, 2008. ⟨hal-01110534⟩

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