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Evolution of Table Service Through the Ages

Explore the fascinating history of table service from ancient Greece and Rome to the Middle Ages and Renaissance, noting changes in dining habits, utensils, and social structures. Discover the transition from aristocratic banquets to democratized dining in the 19th century, reflecting the evolution of societal norms and etiquette. Learn about the significance of table manners, the shift from guest to host-centered service, and the emergence of restaurants in France post-French Revolution.

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Evolution of Table Service Through the Ages

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  1. History of Table Service Chapter 1 Highlights

  2. History of Table Service • Table Service changed as there were changes in: • Social structure • Architecture • Food available

  3. Dining Habits of The Ancient World • Ancient Greece (400 BCE) • Status of diner is very important • Dining habits of rich were recorded • Dishes were served • Meals were held private homes • Small Dining Rooms with Couches • Dining Room defined by number of couches • 5 couches with a table in front of each couch

  4. Dining Habits of The Ancient World • Typical Banquet in Ancient Greece (400 BC) • Basket of Bread on each table • Large Platters of Food • 3 –Course Meal • Fruit, Poultry, & Savory Dishes • “Mezze” • Fresh Seafood and Roasted Meats • Dried & Fresh Fruits, Cheeses, Nuts, & Small Pastries • Watered Down Wine

  5. Dining Habits of The Ancient World • Ancient Rome • Romans more elaborate than Greeks • Rules and Status were very important • Families dined together • Invitations very important. By whom & to whom

  6. Dining Habits of The Ancient World • Typical Roman Dinner • 3 –Course Meal • “Gustom” – Hors d’oeuvre and “muslum” - honeyed wine • Mensa primae –”first table” with watered red wine • Mensa secundae –”second table” fruits & sweets served with “unwatered” wine

  7. Dining Habits of The Ancient World • Middle Ages through the Renaissance • Status and Power still important • Dining Room is now the “Main Hall” • “Boards” – daily meals • Tables in U shape • Dais for honored guests and host • Covered tables – “sanap” overcloth

  8. Dining Habits of The Ancient World • Middle Ages through the Renaissance • Salt Cellar - salt very valuable • Chairs vs. Benches • Carving knife – “officer of the mouth” • Guests bring their own knifes • French tables covered by “nappe.” • Guests wipe hands (no forks) • Napery – linen; napkin; apron from napron” • “Napper” means to coat or cover

  9. Dining Habits of The Ancient World • French and English Banquets • Food served in “messes” (bowls) and put on platters shared by 2 to 3 people. Food on “trencher” of stale bread • English & French wealthy have lots of silver serviceware

  10. Dining Habits of The Ancient World • Mid 14th century - Study of food and service • Mid 15th century - “On Honest Indulgence & Good Health” Platina of Cremona - Interest in manners and etiquette • 16th Century - Medicis of Florence & Henry the VIII- Classic Fine Dining • Wash Hands before eating • Fork used in serving food • Best Food to Guests • Men and Women Share a real plate and eat with spoons • 18th Century - Special linen and dining room staff

  11. Dining Habits of The Ancient World • 1789 - French Revolution brings “democratization of dining” • Restaurants appear in France ~ 1769 • restoratives • 19th Century - Guest-centered service • 1825 Brillat-Savarin “Physiology of Taste” • Industrial Revolution brings need for “quick food service” • Counter Service is introduced • RR means series of restaurants - Harvey House - all female waitstaff

  12. Summary: • Host vs. Guest Centered Focus • Focus on Table Manners and Proper Etiquette • Use of Utensils and Serviceware • Role of men and women • Move from aristocracy to common folks • Move from event to necessity

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