Overview The Gauls sat on hay (or maybe dog skins) to eat; the
Romans lay on couches; the Franks preferred benches and stools. For
a long time, lighting came from candles and torches. Dishes could
be made of metal, marble, glass, porcelain, earthenware, and other
materials. Silver and gold were used not only for platters but
sometimes even for tables. The eighteenth century writer Le Grand
d'Aussy takes a sweeping look at the furniture and furnishings used
for meals over hundreds of years in France. In the process, he
highlights some key developments in French industry: the
introduction of faience, the development of what became the famous
porcelain of Sevres. He ends his account with a glittering
inventory of one medieval king's collection of objects in silver
and gold. This new translation makes yet another portion of Le
Grand's monumental work on food history available to
English-speakers and provides ample insight for food historians,
lovers of fine antiques and students of industry alike.
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