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Chapter One

Historical Banqueting

. Figure 1.22 ,

KENNEDY WHITE HOUSE ENTERTAINMENT (Source: Lincoln, The Kennedy White House Parties, 1967, pp. 154–155)

The subsequent administrations of presidents Johnson, Carter, Reagan, George H.W. Bush, Clinton, and George W. Bush have all brought their particular influences to the format of White House dining, from barbecues to clambakes to formal state dinners. It was Jacqueline Kennedy, however, who made the great- est mark on the traditions of White House dining in the twentieth century.

. Summary ,

Modern banqueting has its roots in the traditions of the Greeks and Romans. The Greeks introduced the hors d’oeuvre course, to which the Romans added up to 20 courses as they furthered the development of the banquet feast. From this elaborate format evolved the three-course medieval menu, which presented as many as 25 menu items with each course.

The menu format revisions of the late-eighteenth and nineteenth centuries transformed the three primary courses with multiple dishes into a series of nine courses, each featuring an individual menu item. These revisions were incorpo- rated into menus throughout Europe and America in a variety of formats.

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