Dinnerware: Making Fine Meals
By Fabian Toulouse

At the first of what most historians agree is the modern world, the years between 1815 and 1830, the most lavish dinner in the best homes in England consisted of only two courses-trifling by our standards. Of course, each course regularly consisted of twenty-five different dishes spread all over the table! The first course consisted of soups, platters laden with meats of all kind, whole fish, pies, and vegetables. The second course was "lighter"-wild game, ham. poultry, puddings and sweets. The Diners "skirmished" among the plates, taking a bit of everything.

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