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History of Table Service

History of Table Service. Chapter 1 Highlights. History of Table Service. Table Service changed as there were changes in: Social structure Architecture Food available. Dining Habits of The Ancient World. Ancient Greece (400 BCE) Status of diner is very important

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History of Table Service

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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 in 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 “mulsum” - 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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