Silverware on the table at Adam’s
A glimpse into 18th-century fine dining is on offer
At Adam’s, we get an inkling of how the 18th-century dinner table would have looked in the days when the aim was to impress.
Dinner was served between 1pm and 5pm – any later was thought to be bad for the digestion. Service would have been à la française – every dish served at once; service à la russe, ie food brought to the table in separate courses, didn’t become popular until 1850,...
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