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Chapter One

Historical Banqueting

. Questions ,

  • 1.

    How did the dining customs of Greek and Roman societies influence con- temporary menus and food items?

  • 2.

    In what period of history did the three-course banqueting menu become established?

  • 3.

    What historical references and meals can be used to identify food prepara- tion styles, dining customs, and methods of service?

  • 4.

    Identify food items from the historical menus that are offered on contem- porary restaurant and catering menus.

  • 5.

    Identify the similarities in the contributions of Thomas Jefferson and Jacqueline Kennedy to the development of banquet menus and services in the White House.

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