Delving into the history and practice of gastronomy, this book traces how Parisian cooking, restaurant culture, and table manners shaped the art of eating. It blends discussion of chefs, courses, sauces, and the dining room to show how a meal becomes a refined experience.

Understand why criticism matters to maintaining delicate, high-quality cooking.
Learn how menus, courses, and wording guide the flow of a dinner.
Explore how hors d'oeuvres, sauces, and table setting contribute to taste and pleasure.
See how dining rooms and etiquette help create a memorable dining event.

Ideal for readers of culinary history, gastronomy, and the evolution of the dining table.

"About this title" may belong to another edition of this title.

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