Fine art of dining
I almost hate to do another post, as this bumps the trailer down the page. But, the link to the video will be off to the side shortly.
In working on the second book, set in the late 17th Century, I’ve come to the dreaded “dining” scene. It almost seems obligatory, to show Amy and Ben eating at least once. I’ll skip the food for now, but I wanted to talk about the way the food was served, and the typical eating hours for our native Victorians.
In 1856, the new style for serving dishes was the a la russe (in the style of the Russians), where the servants bring food to each diner, and either the servant or the man at the table served the lady next to him and himself. This took lots of servants (or a few very busy ones, like at the Berkham house), and plenty of silver. Several dishes would be served this way, then a pause, then several more. Diners loved it; servants hated it.
Before this point, food was served a la francaise (yes, in the French style). All the food would be placed on the table, and then “removed” when the dish was finished, or the next course ready. Again, the man would serve the lady next to him. Servants were happier.
Either way, this service was traditionally for the “dinner” meal, and especially the “dinner party.” Back in the 1660s, the big meal was more around midday, and the only food you had later was a light, informal “supper.” Somewhere between the 1660s and the 1850s, dinner got pushed back, and pushed back, and that extra little meal we call “lunch” snuck in and took over the midday spot.
These days, no one is consistent. The big meal may be early in the day, or as late at 9:00. And who has servants anymore? You have to get your own food. Too bad.
Any way you slice it, Solomon said it best: “A man can do nothing better than to eat and drink and find satisfaction in his work. This too, I see, is from the hand of God, for without him, who can eat or find enjoyment?” Ecc 2:24-25