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The art of the table : a complete guide to table setting, table manners, and tableware / Suzanne von Drachenfels ; drawings by Kelly Luscombe.

By: Material type: TextTextPublisher: New York : Simon & Schuster, [2000]Copyright date: ©2000Description: 592 pages : illustrations (some colour) ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0684847329
  • 9780684847320
Subject(s): DDC classification:
  • 642.7
LOC classification:
  • TX877. V66 2000
Contents:
Part I. Dining Fundamentals -- 1. Words Used in Table Setting -- 2. The Difference Between Formal and Informal Dining -- Part II. Dinnerware -- 3. From Pottery to Porcelain -- 4. Decorative Methods and Styles -- 5. The Different Categories of Dinnerware -- 6. Plates: Piece by Piece -- 7. Bowls: Large to Small -- 8. Cups: One and All -- 9. How to Lay Dinnerware -- 10. The Interchange of Dinnerware -- 11. Serveware: At the Table and in the Home -- 12. How to Purchase Dinnerware -- 13. The Care of Dinnerware -- Part III. Flatware -- 14. From Silver to Sterling -- 15. Decorative Methods and Styles -- 16. The Different Types of Metal Flatware -- 17. The Knife -- 18. The Spoon -- 19. The Fork -- 20. Serving Utensils -- 21. How Flatware Is Laid on the Table -- 22. The Way to Use Flatware -- 23. The Interchange of Flatware and Serving Utensils -- 24. How to Purchase Flatware -- 25. The Care of Flatware -- Part IV. Stemware -- 26. From Glass to Crystal -- 27. Decorative Methods and Styles -- 28. The Different Categories of Glass -- 29. Stemware: Shape and Purpose -- 30. How to Place Stemware -- 31. The Interchange of Stemware -- 32. How to Purchase Stemware -- 33. The Care of Glassware -- Part V. Table Linens -- 34. Tablecloths, Placemats, and Table Runners -- 35. Napkins -- Part VI. Serving Techniques -- 36. Formal Dinner Service -- 37. Informal DinnerService -- 38. Dinner Service from a Buffet -- 39. Service of Formal and Informal Luncheon -- 40. Service of Afternoon Tea and High Tea -- Part VII. Dining Finesse -- 41. The Protocol of Seating -- 42. Giving Thanks and Making Toasts -- Part VIII. Menu Plan -- 43. From Food to Cuisine -- 44. Menu Primer -- 45. From Vine to Viticulture -- 46. The Rudiments of Wine -- 47. From Tea Leaves to Teacups -- 48. Choosing the Right Tea -- 49. From Coffee Beans to Aromatic Brew -- 50. The Basics of Coffee -- Part IX. Table Manners -- 51. How to Eat Specific Foods -- 52. Table Manners -- 53. Table Manners in a Changing World.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 642.7 VON (Browse shelf(Opens below)) 1 Available A212159B

Includes bibliographical references (pages 551-558) and index.

Part I. Dining Fundamentals -- 1. Words Used in Table Setting -- 2. The Difference Between Formal and Informal Dining -- Part II. Dinnerware -- 3. From Pottery to Porcelain -- 4. Decorative Methods and Styles -- 5. The Different Categories of Dinnerware -- 6. Plates: Piece by Piece -- 7. Bowls: Large to Small -- 8. Cups: One and All -- 9. How to Lay Dinnerware -- 10. The Interchange of Dinnerware -- 11. Serveware: At the Table and in the Home -- 12. How to Purchase Dinnerware -- 13. The Care of Dinnerware -- Part III. Flatware -- 14. From Silver to Sterling -- 15. Decorative Methods and Styles -- 16. The Different Types of Metal Flatware -- 17. The Knife -- 18. The Spoon -- 19. The Fork -- 20. Serving Utensils -- 21. How Flatware Is Laid on the Table -- 22. The Way to Use Flatware -- 23. The Interchange of Flatware and Serving Utensils -- 24. How to Purchase Flatware -- 25. The Care of Flatware -- Part IV. Stemware -- 26. From Glass to Crystal -- 27. Decorative Methods and Styles -- 28. The Different Categories of Glass -- 29. Stemware: Shape and Purpose -- 30. How to Place Stemware -- 31. The Interchange of Stemware -- 32. How to Purchase Stemware -- 33. The Care of Glassware -- Part V. Table Linens -- 34. Tablecloths, Placemats, and Table Runners -- 35. Napkins -- Part VI. Serving Techniques -- 36. Formal Dinner Service -- 37. Informal DinnerService -- 38. Dinner Service from a Buffet -- 39. Service of Formal and Informal Luncheon -- 40. Service of Afternoon Tea and High Tea -- Part VII. Dining Finesse -- 41. The Protocol of Seating -- 42. Giving Thanks and Making Toasts -- Part VIII. Menu Plan -- 43. From Food to Cuisine -- 44. Menu Primer -- 45. From Vine to Viticulture -- 46. The Rudiments of Wine -- 47. From Tea Leaves to Teacups -- 48. Choosing the Right Tea -- 49. From Coffee Beans to Aromatic Brew -- 50. The Basics of Coffee -- Part IX. Table Manners -- 51. How to Eat Specific Foods -- 52. Table Manners -- 53. Table Manners in a Changing World.

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