78:
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474:, or elaborate models of castles complete with wine fountains, musicians, and food modeled into allegorical scenes. By the end of the Middle Ages, entremets had also evolved into dinner entertainment in the form of inedible ornaments or acted performances, often full of the symbolism of power and regality. In English, such displays were more commonly known as a
685:", has its genesis in an entremet presented to amuse banquet guests in the 14th century. This extravaganza of hospitality was related by an Italian cook of the era. “Live birds were slipped into a baked pie shell through a hole cut in its bottom.” The unwary guest would release the flapping birds once the upper crust was cut into.
823:; and anchovy paste spread on toast. Other fish served as entremets were often fried or, more rarely, marinated, stewed, and served hot, including carp, monkfish, salmon, sole, trout, and turbot. Entremets that did not include meat were served on both meat and lean days, such as vegetables and, out of Lent, eggs and custards.
721:'s head and a pike cooked and sauced in three different ways without having been cut into pieces, all of them breathing fire. The battlements of the castle were adorned with the banners of the Duke and his guests, manned by miniature archers, and inside the castle there was a fountain that gushed rosewater and spiced wine.
999:), when the church forbade consumption of meat and fowl but not fish. Until the 16th century, white meats (milk, cream, butter, and cheese) and eggs were additionally forbidden in Lent, but beginning in the 17th century, white meats were allowed in Lent. Beginning in the 19th century, eggs were also allowed in Lent.
831:
Over the course of the 19th century, vegetable entremets were increasingly served along with the roast rather than as a separate course. By the end of the century, the vegetable entremets listed on menus were generally intended as side dishes or garnishes for the roast or relevé. A distinct course
854:
filling and layers of inserted set elements such as creams, jellies and compotes. Each element is created in individual rings or molds before being assembled into layers in another mold to build the entremet; a mousse is added to surround these layers and form the body of the dessert. After setting
818:
On lean days, fish replaced meat and fowl in every stage of the meal other than dessert. Entremets on fish days were composed of crustaceans, frogs, turtles, anchovies, and fish organs including monkfish liver and carp roe. Other common entremets included chilled fish aspics, pies, and pâtés; eel
446:
referred to dishes served between the courses of the meal, often illusion foods and edible scenic displays. The term additionally referred to performances and entertainments presented between the courses. After the mid-17th century, the term referred to certain types of savory and sweet culinary
814:
Finally, various sweet dishes were also served as entremets. They were generally presented alongside the savory entremets, but the sweet entremets were consumed after the savory ones. Dried, preserved, and raw fruit were not served as entremets; they were served in the dessert stage of the meal.
789:
In the 17th, 18th, and 19th centuries, entremets on meat days included butchers' meats, suckling pig, fowl, furred and feathered game, and offal, all of which were also used for entrées. Entremets additionally included ham, eggs, cheese, vegetables, fruits, and sugar, ingredients that were used
785:
While cookbooks and dictionaries of the 17th and 18th centuries rarely discuss the type of dishes appropriate to each stage of the meal with any specificity, entremets and the dishes of the other stages can be distinguished from each other by certain characteristics, such as their ingredients,
796:
Entremets of meat, fowl, and game were, for the most part, chilled dishes. Many entremets were dishes that would have been entrées if served hot, but were entremets when served chilled, including sautés, ragoûts, fricassées, pâtés, and pies. Other chilled entremets included salads, aspics,
839:
786:
cooking methods, and serving temperatures. The distinct characteristics of the entremets were at first loosely observed, but by the early 18th century, certain ingredients and cooking methods were increasingly confined to the entremets stage of the meal.
696:
At the end of the Middle Ages, the level of refinement among the noble and royal courts of Europe had increased considerably, and the demands of powerful hosts and their rich dinner guests resulted in ever more complicated and elaborate creations.
765:
became the second stage, and dishes of entremets came to be served in their own distinct stage. By 1650, the term "entremets" had come to refer not just to the dishes, but also to the stage of the meal where they were served, after the
800:
A few meats were served either hot or cold as entremets. Ham, rare as an entrée, was almost exclusively served as an entremets, hot or cold. Offal, sometimes served as an entrée, was more commonly served as an entremets, hot or cold.
724:
In the 17th century, the Duke of
Buckingham presented a memorable banquet in honor of his royal guests, Charles I and Queen Henrietta Maria, which included a pie prepared to conceal a human being—the famous dwarf of the era,
605:
In the 14th century, entremets began to involve not just eye-catching displays of high-status cuisine, but also more prominent and often highly symbolic forms of inedible entertainment. In 1306, the knighting of the son of
447:
preparations, and to the stage of the meal in “Classical
Service” when they were served. Since the early 20th century, the term has more commonly referred only to the sweet preparations of the entremets stage of the meal.
667:
in the form of fountains and pies containing musicians. At the end of the banquet, an actor representing the Holy Church rode in on an elephant and read a poem about the plight of
Eastern Christianity under Ottoman rule.
807:
Separate dishes of vegetables were served exclusively as hot entremets, never as entrées. Vegetables might make up part of a sauce or garnish for an entrée, but vegetables were served by themselves only as entremets.
717:("On cookery"). It consisted of a giant castle model with four towers, carried in by four men. The castle contained, among other things, a roast piglet, a swan cooked and redressed in its own plumage, a roast
663:, though this was never realized. There were several spectacular displays at the banquet referred to by contemporary witnesses as entremets. Guests were entertained by a wide range of extravagant displays of
943:
was published by Pierre
Sargent in Paris between 1534 and 1536. Philip and Mary Hyman have identified 27 editions of the book published between 1536 and 1627, under numerous titles including the
675:. This English term was derived from an older meaning of "subtle" as "clever" or "surprising". The meaning of "subtlety" did not include entertainment involving actors; those were referred to as
761:(departure from the table). Between the mid-16th and mid-17th century, the stages of the meal underwent several significant changes. Notably, potage became the first stage of the meal, the
692:
A serving of boar's head, a popular form of entremet. The image of the boar caught with an apple in its mouth was possibly among the first dishes to attempt an imitation of a live animal.
598:
equipped with a paper helmet and lance, sitting on the back of a roast piglet. Elaborate models of castles made from edible material were also popular. At a feast in 1343 dedicated to
811:
Fritters and other fried dishes of vegetables, fruits, cheese, or offal were also served hot as entremets. Fritters and fried dishes of meat and fowl, though, were served as entrées.
832:
of vegetable entremets after the roast did survive into the 20th century in the form of salads or certain vegetables like asparagus, but such dishes were no longer called entremets.
582:
Entremets were often brightly colored with plant dyes to provide a sort of visual entertainment. Over time, entremets became popular as illusion foods, such as
616:
in what has been assumed to be part of the entremet. Entremets would often take on the character of theatrical displays, complete with props, actors, singers,
793:
Entremets in “Classical
Service” were widely varied preparations of primarily three types: chilled meats, hot vegetables, and hot and chilled sweet dishes.
1596:
978:
The effect was created by placing wax candles bound with strips of cotton that had been soaked in alcohol in the mouth of the animals and lighting them.
926:
602:, one of the entremets was a castle with walls made from roast birds, populated with cooked and redressed deer, wild boar, goat, hare, and rabbit.
1693:
Hyman, Philip; Hyman, Mary (1992). "Les livres de cuisine et le commerce des recettes en France aux 15e et 16e siècles". In Carole
Lambert (ed.).
530:(early 13th century), line 315. The word has no discernible specialized meaning in the texts, but in both, it appears in the context of a meal.
1460:
988:
539:(c. 1300), which includes fourteen recipes for entremets, placed under the heading "entremés" in some manuscripts. Entremets also appear in
846:
The word "entremets" may also refer more narrowly to a multi-layer dessert composed of various elements. The dessert typically comprises a
1698:
698:
771:
762:
1432:
775:
1914:
991:
in force from the Middle Ages to the 19th century, the ingredients for every stage of the meal varied between "meat days" (
486:); they did not typically include acted entertainment, but did include culinary jokes like live blackbirds flying out of a
1812:
1737:
1706:
1634:
1604:
1558:
2848:
590:
that were skinned, cooked, and redressed in their original plumage; or scenes depicting human activities, such as a
1845:
Tomasik, Timothy J. (May 2016). "Cuisine by the Cut of One's
Trousers: Cookbook Marketing in Early Modern France".
779:
373:
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Eggs, commonly served as entrées on lean days out of Lent, were sometimes served as hot entremets on meat days.
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Entremets made an effective tool for political displays. One of the most famous examples is the so-called
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By the 20th century, entremets had come to refer only to sweet dishes served near the end of the meal.
1907:
1804:
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745:, in a collection of menus at the end of the book, the meal is presented in four stages : the
17:
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to the
Ottoman Turks in 1453, and included a vow by Philip and his guests to retake the city in a
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491:
574:, only one entremets is mentioned, and it is placed at the end of a "second service of roasts".
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in the freezer, a mirror glaze or coating is usually added to the exterior of the entremet.
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The staging of an elaborate entremet at the banquet of
Charles V in 1378; illumination from
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963:, but the first appearance of "menu" with that culinary meaning is in the much later
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Scott, Mary
Augusta, ed. (1916). "Chapter 256. Epulario, or, the Italian Banquet".
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In modern times, entremets are multi-layer desserts with various layered elements.
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1884:- A guide on how to make medieval cuisine and subtleties with modern ingredients
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and his knights then sailed into the hall on a miniature ship and reenacted the
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marked the end of a course of the meal and could be a culinary preparation like
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570:(a serving of several dishes laid on the table together). In the menus of the
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2015:
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1461:"Unveiling the Exquisite World of Entremets: Beyond the Ordinary Sponge Cake"
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566:, entremets are served at dinner at the end of each stage of the meal, or
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681:. The "four and twenty blackbirds baked in a pie", in the nursery rhyme "
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1972:
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Encyclopedia of the exquisite: An anecdotal history of elegant delights
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995:, literally "fat days"), when all foods were allowed, and "lean days" (
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From the late 14th century on in England, entremets are referred to as
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887: – Foods, eating habits, and cooking methods of the Middle Ages
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was rolled in before the high table. Actors portraying the crusader
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1977:
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The Most Excellent Book of Cookery, Livre fort excellent de cuysine
820:
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The earliest text to include entremets as culinary preparations is
470:) that was brightly colored and flavored with exotic and expensive
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Early entremets usually consisted of nothing more complicated than
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524:(1155 × 1170), by Marie de France, line 185, and subsequently in
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1670:(2002). "Medieval Britain". In Adamson, Melitta Weiss (ed.).
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The word "menus" appropriately describes this section of the
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Du fait de cuisine / On Cookery of Master Chiquart (1420)
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555:(c. 1536), more widely known from a later edition titled
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1619:
Arranging the Meal: A History of Table Service in France
1568:
Brereton, Georgine E.; Ferrier, Janet M., eds. (1981).
1433:"Entremets: What are they and why you should try them!"
1387:
1159:
1072:
1012:
899: – Oversized confection concealing a person inside
553:
Petit traicté auquel verrez la maniere de faire cuisine
1672:
Regional Cuisines of Medieval Europe: A Book of Essays
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867: – short, comic theatrical performance of one act
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Pages displaying wikidata descriptions as a fallback
442:, literally meaning "between servings") in Medieval
412:
409:
1597:
Arizona Center for Medieval and Renaissance Studies
733:
Entremets in the "Classical Order" of table service
418:
400:
1887:
1625:]. Translated by Johnson, Julie E. Berkeley:
903:
2911:
1408:"What is an entremets and how can you make one?"
1567:
1484:
1482:
1030:
741:and later editions of the book, including the
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1541:
1237:
1066:
518:as a culinary term first appears in the lai,
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1479:
1455:
1453:
966:Nouveau Dictionnaire de l’Académie françoise
893: – Decorative confectionery centerpiece
620:, and dancers. At a banquet held in 1378 by
915:
1915:
1901:
1692:
1054:
876: – Small dish served before main meal
757:(meat or fowl "roasted" in dry heat), and
655:in 1454. The theme of the banquet was the
577:
374:
360:
1765:Elizabethan Translations from the Italian
1450:
927:Trésor de la langue française informatisé
490:, a scene immortalized in the folk song "
1746:
1697:. Paris, Montréal: Champion-Slatkin—Les
1646:Fast and Feast: Food in Medieval Society
1613:
1591:Chiquart (2010). Scully, Terence (ed.).
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30:Entremet can also mean the opera genre
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827:Changes in the 19th and 20th centuries
753:(foods boiled or simmered "in pots"),
713:in his 15th-century culinary treatise
1896:
1778:The Art of Cookery in the Middle Ages
1762:
1165:
790:sparingly or not at all for entrées.
628:, a huge wooden model of the city of
433:
2894:
1699:Presses de l'Université de Montréal
950:
24:
797:custards, and forcemeat on toast.
25:
2936:
2849:Lists of food and beverage topics
1875:
1545:; Tomasik, Timothy, eds. (2014).
709:, described an entremet entitled
27:Small dish served between courses
2893:
2884:
2883:
1824:Feast: A History of Grand Eating
1716:Jenkins, Jessica Kerwin (2010).
396:
76:
1519:Adamson, Melitta Weiss (2004).
1406:Conroy, Rosie (21 March 2020).
972:
945:Livre fort excellent de cuisine
557:Livre fort excellent de cuisine
1627:University of California Press
933:
904:Notes, references, and sources
13:
1:
1799:Scully, Terence, ed. (1988).
1644:Henisch, Bridget Ann (1976).
1006:
7:
2861:Outline of food preparation
1650:Penn State University Press
1031:Brereton & Ferrier 1981
880:Intermezzo (disambiguation)
858:
10:
2941:
1805:University of Ottawa Press
1801:The Viandier of Taillevent
1511:
1240:, pp. 210–27, 238–48.
29:
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2419:
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2011:
1930:
1922:
1360:, pp. 10, 79–80, 88.
1238:Albala & Tomasik 2014
1067:Albala & Tomasik 2014
749:(entrance to the table),
610:included performances of
594:in the form of a grilled
2261:Eating utensil etiquette
1776:Scully, Terence (1995).
908:
1859:10.1484/J.FOOD.5.115341
1695:Du manuscrit à la table
683:Sing a Song of Sixpence
578:Late-Medieval entremets
492:Sing a Song of Sixpence
2149:Service à la française
1752:Larousse Gastronomique
1521:Food in Medieval Times
1490:"What is an Entremet?"
1055:Hyman & Hyman 1992
843:
693:
657:fall of Constantinople
511:
58:
2024:Apéritif and digestif
841:
691:
645:Feast of the Pheasant
527:La Vengeance Raguidel
505:
498:Early use of the term
40:
2695:Online food ordering
1882:How to Cook Medieval
1822:Strong, Roy (2003).
1668:Hieatt, Constance B.
1615:Flandrin, Jean-Louis
1570:Le Menagier de Paris
1465:SugarFall Patisserie
743:Livre fort excellent
638:capture of Jerusalem
572:Livre fort excellent
542:Le Ménagier de Paris
510:, late 14th century.
326:History of breakfast
2308:Korean table d'hôte
2119:Conveyor belt sushi
1648:. University Park:
1252:, pp. 3–7, 71.
1228:, pp. 239–244.
1204:, pp. 137–144.
1117:, pp. 121–123.
1093:, pp. 105–107.
987:In accordance with
634:Godfrey of Bouillon
622:Charles V of France
456:early modern period
64:Part of a series on
2700:Virtual restaurant
2523:Blue-plate special
2154:Service à la russe
2134:Full-course dinner
1888:Wikibooks Cookbook
1771:. pp. 333–34.
1756:Librairie Larousse
1678:. pp. 18–45.
1595:. Tempe, Arizona:
1384:, pp. 107–08.
1324:, pp. 23, 35.
1264:, pp. 11, 21.
1180:, pp. 200–01.
1168:, pp. 333–34.
1081:, pp. 104–06.
1033:, pp. 246–57.
1021:, pp. 112–39.
989:church regulations
844:
715:Du fait de cuisine
694:
626:Emperor Charles IV
564:Du fait de cuisine
548:Du fait de cuisine
512:
508:Grandes Chroniques
194:Full-course dinner
59:
45:, a type of grain
2907:
2906:
2472:Instant breakfast
2452:Emergency rations
2200:Food presentation
2169:Table reservation
1782:The Boydell Press
1748:Montagné, Prosper
1549:. Totnes, Devon:
1437:Lacher Patisserie
1372:, pp. 32–43.
1312:, pp. 24–25.
1300:, pp. 27–29.
1288:, pp. 21–31.
1057:, pp. 66–68.
969:, 1718, p. II:50.
778:, and before the
613:chansons de geste
466:(a type of wheat
435:[ɑ̃tʁəmɛ]
384:
383:
16:(Redirected from
2932:
2925:Medieval cuisine
2897:
2896:
2887:
2886:
2856:Meal preparation
2528:Combination meal
2437:Convenience food
2086:Meal replacement
1948:Second breakfast
1917:
1910:
1903:
1894:
1893:
1870:
1853:(2–3): 223–247.
1847:Food and History
1841:
1818:
1795:
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1769:Houghton Mifflin
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1743:
1712:
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1623:L’Ordre des mets
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1523:. Westport, CT:
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931:
919:
885:Medieval cuisine
870:
755:services de rost
551:(1420), and the
452:Late Middle Ages
437:
432:
428:
427:
424:
423:
420:
417:
414:
411:
408:
405:
402:
376:
369:
362:
269:Related concepts
261:Meal preparation
165:Combination meal
103:Second breakfast
80:
61:
60:
21:
2940:
2939:
2935:
2934:
2933:
2931:
2930:
2929:
2910:
2909:
2908:
2903:
2875:
2780:
2704:
2680:
2671:
2586:
2510:
2501:
2415:
2282:Regional styles
2277:
2239:
2195:Eating utensils
2173:
2095:
2013:
2007:
1926:
1921:
1878:
1873:
1838:
1815:
1792:
1740:
1709:
1686:
1660:
1637:
1607:
1584:
1574:Clarendon Press
1561:
1535:
1525:Greenwood Press
1514:
1509:
1499:
1497:
1488:
1487:
1480:
1470:
1468:
1459:
1458:
1451:
1441:
1439:
1431:
1430:
1426:
1416:
1414:
1404:
1400:
1392:
1388:
1380:
1376:
1368:
1364:
1356:
1352:
1344:
1340:
1332:
1328:
1320:
1316:
1308:
1304:
1296:
1292:
1284:
1280:
1272:
1268:
1260:
1256:
1248:
1244:
1236:
1232:
1224:
1220:
1212:
1208:
1200:
1196:
1188:
1184:
1176:
1172:
1164:
1160:
1152:
1148:
1140:
1133:
1125:
1121:
1113:
1109:
1101:
1097:
1089:
1085:
1077:
1073:
1065:
1061:
1053:
1049:
1041:
1037:
1029:
1025:
1017:
1013:
1009:
1004:
1003:
986:
982:
977:
973:
958:
951:
938:
934:
920:
916:
911:
906:
868:
861:
829:
747:entree de table
735:
649:Philip the Good
600:Pope Clement VI
580:
500:
430:
399:
395:
380:
183:Components and
49:, colored with
35:
28:
23:
22:
15:
12:
11:
5:
2938:
2928:
2927:
2922:
2920:Courses (food)
2905:
2904:
2902:
2901:
2891:
2880:
2877:
2876:
2874:
2873:
2868:
2863:
2858:
2853:
2852:
2851:
2841:
2836:
2831:
2830:
2829:
2819:
2814:
2809:
2804:
2799:
2794:
2792:Coffee culture
2788:
2786:
2782:
2781:
2779:
2778:
2773:
2768:
2763:
2758:
2753:
2748:
2743:
2738:
2733:
2728:
2723:
2718:
2712:
2710:
2706:
2705:
2703:
2702:
2697:
2692:
2686:
2684:
2673:
2672:
2670:
2669:
2664:
2659:
2654:
2649:
2644:
2639:
2634:
2629:
2624:
2619:
2614:
2609:
2608:
2607:
2596:
2594:
2592:Communal meals
2588:
2587:
2585:
2584:
2579:
2574:
2565:
2560:
2558:Suspended meal
2555:
2550:
2545:
2540:
2535:
2530:
2525:
2520:
2514:
2512:
2503:
2502:
2500:
2499:
2494:
2489:
2484:
2479:
2474:
2469:
2464:
2459:
2454:
2449:
2444:
2439:
2434:
2429:
2423:
2421:
2417:
2416:
2414:
2413:
2408:
2403:
2398:
2393:
2388:
2383:
2378:
2376:Rice and three
2373:
2368:
2363:
2358:
2353:
2351:Meat and three
2348:
2343:
2334:
2329:
2320:
2315:
2310:
2301:
2296:
2291:
2285:
2283:
2279:
2278:
2276:
2275:
2270:
2265:
2264:
2263:
2253:
2247:
2245:
2241:
2240:
2238:
2237:
2232:
2227:
2222:
2217:
2212:
2207:
2202:
2197:
2192:
2187:
2181:
2179:
2175:
2174:
2172:
2171:
2166:
2161:
2159:Silver service
2156:
2151:
2146:
2141:
2136:
2131:
2126:
2121:
2116:
2111:
2105:
2103:
2097:
2096:
2094:
2093:
2088:
2083:
2078:
2073:
2068:
2063:
2058:
2053:
2048:
2043:
2038:
2031:
2026:
2020:
2018:
2009:
2008:
2006:
2005:
2000:
1995:
1990:
1985:
1980:
1975:
1970:
1965:
1960:
1955:
1950:
1945:
1940:
1934:
1932:
1928:
1927:
1920:
1919:
1912:
1905:
1897:
1891:
1890:
1885:
1877:
1876:External links
1874:
1872:
1871:
1842:
1836:
1819:
1814:978-0776601748
1813:
1796:
1790:
1780:. Woodbridge:
1773:
1760:
1744:
1739:978-0385529693
1738:
1713:
1708:978-2852037076
1707:
1690:
1684:
1664:
1658:
1641:
1636:978-0520238855
1635:
1611:
1606:978-0866984027
1605:
1588:
1582:
1565:
1560:978-1903018965
1559:
1551:Prospect Books
1539:
1533:
1515:
1513:
1510:
1508:
1507:
1496:. 2 April 2020
1478:
1449:
1424:
1398:
1396:, p. 444.
1386:
1374:
1362:
1350:
1338:
1326:
1314:
1302:
1290:
1278:
1266:
1254:
1242:
1230:
1218:
1216:, p. 201.
1206:
1194:
1192:, p. 162.
1182:
1170:
1158:
1146:
1144:, p. 166.
1131:
1129:, p. 234.
1119:
1107:
1105:, p. 114.
1095:
1083:
1071:
1069:, p. 218.
1059:
1047:
1035:
1023:
1010:
1008:
1005:
1002:
1001:
980:
971:
949:
932:
913:
912:
910:
907:
905:
902:
901:
900:
894:
888:
882:
877:
871:
860:
857:
828:
825:
759:issue de table
734:
731:
727:Jeffrey Hudson
711:Castle of Love
647:, arranged by
579:
576:
499:
496:
444:French cuisine
382:
381:
379:
378:
371:
364:
356:
353:
352:
351:
350:
345:
340:
333:
328:
323:
318:
313:
308:
303:
302:
301:
291:
286:
281:
271:
270:
266:
265:
264:
263:
258:
253:
248:
243:
238:
233:
228:
223:
218:
213:
208:
201:
196:
188:
187:
180:
179:
178:
177:
172:
167:
162:
157:
150:
145:
140:
135:
130:
125:
120:
115:
110:
105:
100:
95:
87:
86:
82:
81:
73:
72:
66:
65:
26:
9:
6:
4:
3:
2:
2937:
2926:
2923:
2921:
2918:
2917:
2915:
2900:
2892:
2890:
2882:
2881:
2878:
2872:
2869:
2867:
2864:
2862:
2859:
2857:
2854:
2850:
2847:
2846:
2845:
2842:
2840:
2837:
2835:
2832:
2828:
2825:
2824:
2823:
2820:
2818:
2817:Culinary arts
2815:
2813:
2810:
2808:
2805:
2803:
2800:
2798:
2795:
2793:
2790:
2789:
2787:
2783:
2777:
2774:
2772:
2769:
2767:
2764:
2762:
2759:
2757:
2754:
2752:
2749:
2747:
2744:
2742:
2739:
2737:
2734:
2732:
2729:
2727:
2724:
2722:
2719:
2717:
2714:
2713:
2711:
2709:Places to eat
2707:
2701:
2698:
2696:
2693:
2691:
2690:Food delivery
2688:
2687:
2685:
2683:
2682:food delivery
2678:
2674:
2668:
2665:
2663:
2660:
2658:
2655:
2653:
2650:
2648:
2645:
2643:
2640:
2638:
2635:
2633:
2630:
2628:
2625:
2623:
2620:
2618:
2615:
2613:
2610:
2606:
2605:State banquet
2603:
2602:
2601:
2598:
2597:
2595:
2593:
2589:
2583:
2580:
2578:
2575:
2573:
2569:
2566:
2564:
2561:
2559:
2556:
2554:
2551:
2549:
2546:
2544:
2541:
2539:
2536:
2534:
2531:
2529:
2526:
2524:
2521:
2519:
2516:
2515:
2513:
2508:
2504:
2498:
2495:
2493:
2490:
2488:
2485:
2483:
2480:
2478:
2475:
2473:
2470:
2468:
2465:
2463:
2460:
2458:
2455:
2453:
2450:
2448:
2445:
2443:
2440:
2438:
2435:
2433:
2430:
2428:
2425:
2424:
2422:
2418:
2412:
2409:
2407:
2404:
2402:
2399:
2397:
2394:
2392:
2389:
2387:
2384:
2382:
2379:
2377:
2374:
2372:
2371:Pu pu platter
2369:
2367:
2364:
2362:
2359:
2357:
2354:
2352:
2349:
2347:
2344:
2342:
2338:
2335:
2333:
2330:
2328:
2324:
2321:
2319:
2316:
2314:
2313:Bandeja paisa
2311:
2309:
2305:
2302:
2300:
2297:
2295:
2292:
2290:
2287:
2286:
2284:
2280:
2274:
2273:Waiting staff
2271:
2269:
2266:
2262:
2259:
2258:
2257:
2256:Table manners
2254:
2252:
2249:
2248:
2246:
2242:
2236:
2233:
2231:
2228:
2226:
2225:Table setting
2223:
2221:
2218:
2216:
2213:
2211:
2208:
2206:
2203:
2201:
2198:
2196:
2193:
2191:
2188:
2186:
2183:
2182:
2180:
2176:
2170:
2167:
2165:
2162:
2160:
2157:
2155:
2152:
2150:
2147:
2145:
2142:
2140:
2137:
2135:
2132:
2130:
2127:
2125:
2122:
2120:
2117:
2115:
2112:
2110:
2107:
2106:
2104:
2102:
2101:Table service
2098:
2092:
2089:
2087:
2084:
2082:
2079:
2077:
2074:
2072:
2069:
2067:
2064:
2062:
2059:
2057:
2054:
2052:
2049:
2047:
2044:
2042:
2039:
2037:
2036:
2032:
2030:
2029:Hors d'oeuvre
2027:
2025:
2022:
2021:
2019:
2017:
2010:
2004:
2001:
1999:
1996:
1994:
1991:
1989:
1986:
1984:
1981:
1979:
1976:
1974:
1971:
1969:
1966:
1964:
1961:
1959:
1956:
1954:
1951:
1949:
1946:
1944:
1941:
1939:
1936:
1935:
1933:
1929:
1925:
1918:
1913:
1911:
1906:
1904:
1899:
1898:
1895:
1889:
1886:
1883:
1880:
1879:
1868:
1864:
1860:
1856:
1852:
1848:
1843:
1839:
1833:
1829:
1825:
1820:
1816:
1810:
1806:
1802:
1797:
1793:
1787:
1783:
1779:
1774:
1770:
1766:
1761:
1757:
1753:
1749:
1745:
1741:
1735:
1731:
1727:
1726:Nan A. Talese
1723:
1722:Nan A. Talese
1719:
1714:
1710:
1704:
1700:
1696:
1691:
1687:
1681:
1677:
1673:
1669:
1665:
1661:
1655:
1651:
1647:
1642:
1638:
1632:
1628:
1624:
1620:
1616:
1612:
1608:
1602:
1598:
1594:
1589:
1585:
1579:
1575:
1571:
1566:
1562:
1556:
1552:
1548:
1544:
1540:
1536:
1530:
1526:
1522:
1517:
1516:
1495:
1491:
1485:
1483:
1467:. 1 June 2023
1466:
1462:
1456:
1454:
1438:
1434:
1428:
1413:
1409:
1402:
1395:
1394:Montagné 1938
1390:
1383:
1382:Flandrin 2007
1378:
1371:
1370:Flandrin 2007
1366:
1359:
1358:Flandrin 2007
1354:
1348:, p. 29.
1347:
1346:Flandrin 2007
1342:
1336:, p. 22.
1335:
1334:Flandrin 2007
1330:
1323:
1322:Flandrin 2007
1318:
1311:
1310:Flandrin 2007
1306:
1299:
1298:Flandrin 2007
1294:
1287:
1286:Flandrin 2007
1282:
1276:, p. 25.
1275:
1274:Flandrin 2007
1270:
1263:
1262:Flandrin 2007
1258:
1251:
1250:Flandrin 2007
1246:
1239:
1234:
1227:
1222:
1215:
1210:
1203:
1202:Chiquart 2010
1198:
1191:
1186:
1179:
1174:
1167:
1162:
1156:, p. 35.
1155:
1150:
1143:
1138:
1136:
1128:
1123:
1116:
1111:
1104:
1099:
1092:
1087:
1080:
1075:
1068:
1063:
1056:
1051:
1044:
1043:Chiquart 2010
1039:
1032:
1027:
1020:
1015:
1011:
998:
997:jours maigres
994:
990:
984:
975:
968:
967:
962:
961:Petit traicté
956:
954:
946:
942:
941:Petit traicté
936:
929:
928:
923:
918:
914:
898:
895:
892:
889:
886:
883:
881:
878:
875:
874:Hors d'oeuvre
872:
866:
863:
862:
856:
853:
849:
840:
836:
833:
824:
822:
816:
812:
809:
805:
802:
798:
794:
791:
787:
783:
781:
777:
773:
769:
764:
760:
756:
752:
748:
744:
740:
739:Petit traicté
730:
728:
722:
720:
716:
712:
708:
707:Duke of Savoy
704:
700:
690:
686:
684:
680:
679:
674:
669:
666:
662:
658:
654:
650:
646:
641:
639:
635:
631:
627:
623:
619:
615:
614:
609:
603:
601:
597:
593:
589:
585:
575:
573:
569:
565:
560:
558:
554:
550:
549:
544:
543:
538:
537:
531:
529:
528:
523:
522:
517:
509:
504:
495:
493:
489:
485:
481:
477:
473:
469:
465:
461:
457:
453:
448:
445:
441:
436:
426:
393:
389:
377:
372:
370:
365:
363:
358:
357:
355:
354:
349:
348:Table setting
346:
344:
343:Table manners
341:
339:
338:
334:
332:
329:
327:
324:
322:
319:
317:
314:
312:
309:
307:
304:
300:
297:
296:
295:
292:
290:
287:
285:
282:
280:
279:
275:
274:
273:
272:
268:
267:
262:
259:
257:
254:
252:
249:
247:
244:
242:
239:
237:
234:
232:
229:
227:
224:
222:
219:
217:
214:
212:
211:Hors d'oeuvre
209:
207:
206:
202:
200:
197:
195:
192:
191:
190:
189:
186:
182:
181:
176:
173:
171:
168:
166:
163:
161:
158:
156:
155:
151:
149:
146:
144:
141:
139:
136:
134:
131:
129:
126:
124:
121:
119:
116:
114:
111:
109:
106:
104:
101:
99:
96:
94:
91:
90:
89:
88:
84:
83:
79:
75:
74:
71:
68:
67:
63:
62:
56:
52:
48:
44:
39:
33:
19:
2761:Soup kitchen
2751:Picnic table
2652:Soup kitchen
2568:Tasting menu
2563:Table d'hôte
2487:Packed lunch
2462:Field ration
2427:Airline meal
2220:Serving size
2215:Pièce montée
2178:Presentation
2164:Small plates
2035:Amuse-bouche
2033:
1958:Coffee break
1931:Common meals
1850:
1846:
1823:
1800:
1777:
1764:
1751:
1720:. New York:
1717:
1694:
1674:. New York:
1671:
1645:
1622:
1618:
1592:
1569:
1546:
1520:
1498:. Retrieved
1494:Dessertisans
1493:
1469:. Retrieved
1464:
1440:. Retrieved
1436:
1427:
1415:. Retrieved
1411:
1401:
1389:
1377:
1365:
1353:
1341:
1329:
1317:
1305:
1293:
1281:
1269:
1257:
1245:
1233:
1226:Tomasik 2016
1221:
1214:Jenkins 2010
1209:
1197:
1185:
1178:Jenkins 2010
1173:
1161:
1149:
1142:Adamson 2004
1127:Henisch 1976
1122:
1110:
1103:Adamson 2004
1098:
1086:
1074:
1062:
1050:
1038:
1026:
1014:
996:
992:
983:
974:
965:
960:
944:
940:
935:
925:
917:
897:Pop out cake
891:Pièce montée
845:
834:
830:
817:
813:
810:
806:
803:
799:
795:
792:
788:
784:
758:
754:
750:
746:
742:
738:
736:
723:
714:
710:
703:Amadeus VIII
695:
676:
672:
670:
642:
624:in honor of
611:
604:
581:
571:
567:
563:
561:
556:
552:
546:
540:
534:
532:
525:
520:
515:
513:
507:
483:
479:
475:
459:
449:
391:
387:
385:
337:Table d'hôte
335:
276:
205:Amuse-bouche
203:
199:Tasting menu
152:
2871:Tea culture
2766:Street food
2726:Dining room
2572:Degustation
2553:School meal
2538:Free refill
2467:Frozen meal
2391:Smörgåsbord
2366:Plate lunch
2190:Dining room
2129:Finger food
2114:smörgåsbord
2056:Main course
1543:Albala, Ken
1500:15 November
1471:15 November
1442:15 November
1417:15 November
1190:Scully 1995
1154:Hieatt 2002
1115:Strong 2003
1091:Scully 1995
1079:Scully 1995
1019:Scully 1988
922:"entremets"
848:sponge cake
536:Le Viandier
231:Main course
2914:Categories
2756:Restaurant
2731:Food truck
2662:Tableround
2617:Commercium
2582:Value menu
2577:Value meal
2548:Kids' meal
2543:Happy hour
2533:Free lunch
2518:À la carte
2511:meal deals
2492:Space food
2482:Ninja diet
2381:Rijsttafel
2318:Dastarkhān
2251:Dress code
2230:Tablecloth
2210:Nyotaimori
2012:Components
1837:0712667598
1826:. London:
1803:. Ottawa:
1791:0851156118
1767:. Boston:
1685:0415929946
1659:0271012307
1583:0198157487
1572:. Oxford:
1534:0313321477
1166:Scott 1916
1007:References
993:jours gras
701:, cook to
673:subtleties
665:automatons
440:Old French
278:À la carte
175:Value meal
170:Kids' meal
2866:Salumeria
2721:Cafeteria
2667:Tea party
2622:Dining in
2457:Fast food
2299:Cicchetti
2294:Antipasto
2235:Tableware
2185:Al fresco
2071:Entremets
2066:Side dish
1953:Elevenses
1943:Breakfast
1867:1780-3187
1754:. Paris:
1730:Doubleday
1676:Routledge
1617:(2007) .
1599:(ACMRS).
640:in 1099.
630:Jerusalem
559:(1542).
516:entremets
514:The word
392:entremets
246:Entremets
241:Side dish
108:Elevenses
98:Breakfast
32:Intermède
2889:Category
2802:Cookbook
2776:Traiteur
2677:Catering
2647:Sittning
2612:Barbecue
2497:Take-out
1978:Merienda
1750:(1938).
865:Entremés
859:See also
821:cervelat
751:potaiges
699:Chiquart
678:pageants
653:Burgundy
608:Edward I
584:peacocks
545:(1393),
484:soteltie
476:subtlety
468:porridge
464:frumenty
460:entremet
454:and the
388:entremet
128:Merienda
55:egg yolk
47:porridge
43:frumenty
18:Subtlety
2899:Commons
2827:outline
2822:Cuisine
2807:Cooking
2785:Related
2741:Kitchen
2637:Potluck
2600:Banquet
2442:Dosirak
2411:Zakuski
2361:Okazuya
2346:Kaiseki
2337:Izakaya
2327:Yum cha
2323:Dim sum
2304:Banchan
2205:Garnish
2144:Rodízio
2139:Platter
2081:Savoury
2076:Dessert
2016:courses
2003:Siu yeh
1828:Pimlico
1512:Sources
780:dessert
737:In the
661:crusade
618:mummers
480:sotelty
450:In the
438:; from
431:French:
331:Kamayan
321:Grazing
294:Cuisine
284:Banquet
256:Savoury
251:Dessert
185:courses
154:Siu yeh
51:saffron
2839:Eating
2771:Tavern
2632:Picnic
2477:Jūbako
2447:Ekiben
2420:Packed
2406:Tiffin
2386:Sadhya
2341:Sakana
2244:Dining
2109:Buffet
2046:Entrée
1993:Supper
1988:Dinner
1983:Tiffin
1963:Brunch
1865:
1834:
1811:
1788:
1736:
1705:
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1633:
1603:
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1412:GoodTo
852:mousse
850:base,
774:, and
772:entrée
768:potage
763:entrée
592:knight
521:Lanval
478:(also
472:spices
311:Eating
289:Buffet
221:Entrée
143:Supper
138:Dinner
133:Tiffin
113:Brunch
2834:Drink
2657:Supra
2642:Seder
2627:Iftar
2507:Menus
2432:Bento
2401:Thali
2396:Tapas
2268:Toast
2091:Snack
2061:Salad
2051:Roast
1998:Iftar
1968:Lunch
1938:Suhur
1924:Meals
1621:[
909:Notes
776:roast
596:capon
588:swans
458:, an
306:Drink
236:Salad
226:Roast
160:Snack
148:Iftar
118:Lunch
93:Suhur
85:Meals
70:Meals
2844:Food
2812:Chef
2797:Cook
2746:Mess
2716:Café
2356:Meze
2332:Fika
2289:Anju
2124:Dish
2041:Soup
2014:and
1863:ISSN
1832:ISBN
1809:ISBN
1786:ISBN
1734:ISBN
1703:ISBN
1680:ISBN
1654:ISBN
1631:ISBN
1601:ISBN
1578:ISBN
1555:ISBN
1529:ISBN
1502:2023
1473:2023
1444:2023
1419:2023
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299:list
216:Soup
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