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_aTX877. _bV66 2000 |
082 | 0 | _a642.7 | |
100 | 1 |
_aVon Drachenfels, Suzanne, _d1928- _9224900 |
|
245 | 1 | 4 |
_aThe art of the table : _ba complete guide to table setting, table manners, and tableware / _cSuzanne von Drachenfels ; drawings by Kelly Luscombe. |
264 | 1 |
_aNew York : _bSimon & Schuster, _c[2000] |
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264 | 4 | _c©2000 | |
300 |
_a592 pages : _billustrations (some colour) ; _c24 cm |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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504 | _aIncludes bibliographical references (pages 551-558) and index. | ||
505 | 0 | 0 |
_gPart I. _tDining Fundamentals -- _g1. _tWords Used in Table Setting -- _g2. _tThe Difference Between Formal and Informal Dining -- _gPart II. _tDinnerware -- _g3. _tFrom Pottery to Porcelain -- _g4. _tDecorative Methods and Styles -- _g5. _tThe Different Categories of Dinnerware -- _g6. _tPlates: Piece by Piece -- _g7. _tBowls: Large to Small -- _g8. _tCups: One and All -- _g9. _tHow to Lay Dinnerware -- _g10. _tThe Interchange of Dinnerware -- _g11. _tServeware: At the Table and in the Home -- _g12. _tHow to Purchase Dinnerware -- _g13. _tThe Care of Dinnerware -- _gPart III. _tFlatware -- _g14. _tFrom Silver to Sterling -- _g15. _tDecorative Methods and Styles -- _g16. _tThe Different Types of Metal Flatware -- _g17. _tThe Knife -- _g18. _tThe Spoon -- _g19. _tThe Fork -- _g20. _tServing Utensils -- _g21. _tHow Flatware Is Laid on the Table -- _g22. _tThe Way to Use Flatware -- _g23. _tThe Interchange of Flatware and Serving Utensils -- _g24. _tHow to Purchase Flatware -- _g25. _tThe Care of Flatware -- _gPart IV. _tStemware -- _g26. _tFrom Glass to Crystal -- _g27. _tDecorative Methods and Styles -- _g28. _tThe Different Categories of Glass -- _g29. _tStemware: Shape and Purpose -- _g30. _tHow to Place Stemware -- _g31. _tThe Interchange of Stemware -- _g32. _tHow to Purchase Stemware -- _g33. _tThe Care of Glassware -- _gPart V. _tTable Linens -- _g34. _tTablecloths, Placemats, and Table Runners -- _g35. _tNapkins -- _gPart VI. _tServing Techniques -- _g36. _tFormal Dinner Service -- _g37. _tInformal DinnerService -- _g38. _tDinner Service from a Buffet -- _g39. _tService of Formal and Informal Luncheon -- _g40. _tService of Afternoon Tea and High Tea -- _gPart VII. _tDining Finesse -- _g41. _tThe Protocol of Seating -- _g42. _tGiving Thanks and Making Toasts -- _gPart VIII. _tMenu Plan -- _g43. _tFrom Food to Cuisine -- _g44. _tMenu Primer -- _g45. _tFrom Vine to Viticulture -- _g46. _tThe Rudiments of Wine -- _g47. _tFrom Tea Leaves to Teacups -- _g48. _tChoosing the Right Tea -- _g49. _tFrom Coffee Beans to Aromatic Brew -- _g50. _tThe Basics of Coffee -- _gPart IX. _tTable Manners -- _g51. _tHow to Eat Specific Foods -- _g52. _tTable Manners -- _g53. _tTable Manners in a Changing World. |
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_aTable etiquette _9324757 |
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