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The History & Traditions of Professional Table Service

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by

Lea Fadzliana

on 2 January 2014

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Transcript of The History & Traditions of Professional Table Service

Middle Ages
Also involved the hierarchy of power and status.

In Anglo-Saxon time meals were in a large-scale; main hall of castle.

Table were arranged in a U, and head of house hold & honored guest sat at a table elevated on a dais.

First thing to be served was
salt cellar
. It represent the status of the guest.

Carving knife was implement during this era.

Diner brought own knife - type of materials varies
Middle Ages (cont.)
Banquet were covered with cloth; nappe.

Nappe (French) - Napery (English) means table linen.

The side of nappe (hanging down) used to wipe hands.

Manutrgia (hand towel) made available occasionally.

Food served from bowls (messes)
14th Century
Ancient World
The status of the diners was a major concern
The Roman Era
Dining room Triclinium
Learning Objectives
• Describe the service of food and beverage during the
ancient era
.

• Explain the courses served in the
Greek and Roman era
.

• Describe the changes that occurred in the dining room during the
middle ages
.

• Explain the era of the
new world
in terms of dining room service.
The History & Traditions of Professional Table Service
fruit, poultry, salted seafood & small savory meat dishes
1st Course
Gustum - first entree @ hors d'oeuvre
People starts to think of food and service worthy of study and respect.

Cookbooks starts to be written.
Chapter 2:
It was reserved for wealthy men - private homes
Contained couches for guests & small table
Meals divided into three sections
1st Course:
2nd Course:
fresh seafood & roasted lamb
3rd Course
Desserts - dried & fresh fruit, cheeses, nuts, small pastries, other confections
* tables were whisked away
* towels & basins of scented warm water were circulated
2nd Course
Mensae Primae - first table
3rd Course
Mensae Secundae - Second Table
Families often dined together
15th Century
Proper table manners, table etiquette, table setting, nutrition started to be discussed.
16th Century
Fine dining was introduced, new table manners begins.

Usage of fork and other utensils was introduced.

Seating alternately; men and women; husband and wife shared plate.

Spoon was the primary table utensils.

Diner brought their own utensil.

Table manners was introduced.
washing hands before sitting down

using a spoon for soups and other liquids

using fork to select food from platter

passing the best morsels of food to others

not blowing on a hot food
18th Century
term 'Restaurant' already existed
small establishments that sold broth @ bouillon
19th Century
Rapidly developing technologies
Full transcript