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.
OBNB doesn't sell books, but you may be able to find a copy at one of these websites:
Arranging the meal : a history of table service in France by Jean-Louis Flandrin. ISBN 9780520238855. Published by University of California Press in 2007. Publication and catalogue information, links to buy online and reader comments.
