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Rating: 
Summary: Don't Judge a Book by its Cover
Review: I can't imagine doing the research for this tome. And I don't use the word tome lightly. This book is chock full of little tidbits of trivia that are fascinating, but that you will probabaly never need nor have an opportunity to share. What is the origin of the word, 'menu?' How did the fork evolve; how did table cloths come into use? "The ritual of Dinner" digs down to the tiniest of details, the most remote possible history and the widest variety of customs. If you expect such questions when you appear on Jeopardy, or when quizzed by your mother-in-law to be, this book is thorough and very well written. My, is it thorough!But, is this the information that you seek? I was looking for a book that went into more detail than Amy Vanderbilt in the proper placement and use of dishes, utensils and glassware. I wanted to know the difference between a 'rim soup' bowl and a 'cream soup' bowl, and which spoon goes with which dish as well as which type of soup. Although some of this book was fascinating reading, it didn't really answer my questions. Well, maybe some of them, but you have to research and work at finding any guidelines. Visser insists that you learn the why and history of a ritual before letting you in on it's current practical use, and how it may be applied. If you are not a museum curator and just want to set a proper table, I suggest you turn to "The Art of the Table" by Susanne Von Drachenfuls instead. And no, I'm still not sure about the soup bowls.
Rating:
Summary: Don't Judge a Book by its Cover
Review: I can't imagine doing the research for this tome. And I don't use the word tome lightly. This book is chock full of little tidbits of trivia that are fascinating, but that you will probabaly never need nor have an opportunity to share. What is the origin of the word, 'menu?' How did the fork evolve; how did table cloths come into use? "The ritual of Dinner" digs down to the tiniest of details, the most remote possible history and the widest variety of customs. If you expect such questions when you appear on Jeopardy, or when quizzed by your mother-in-law to be, this book is thorough and very well written. My, is it thorough! But, is this the information that you seek? I was looking for a book that went into more detail than Amy Vanderbilt in the proper placement and use of dishes, utensils and glassware. I wanted to know the difference between a 'rim soup' bowl and a 'cream soup' bowl, and which spoon goes with which dish as well as which type of soup. Although some of this book was fascinating reading, it didn't really answer my questions. Well, maybe some of them, but you have to research and work at finding any guidelines. Visser insists that you learn the why and history of a ritual before letting you in on it's current practical use, and how it may be applied. If you are not a museum curator and just want to set a proper table, I suggest you turn to "The Art of the Table" by Susanne Von Drachenfuls instead. And no, I'm still not sure about the soup bowls.
Rating: 
Summary: inaccurate information
Review: Margaret Visser's advice has been quoted on Sage Asian Advice on Soup Etiquette, and the advice looks to me entirely misleading. It reads: "A Chinese banquet often begins with fruit and ends with soup." Being a Chinese myself and have attended numerous banquets, I have never seen fruit being served at the beginning and soup at the end. It will help if Ms. Visser can clarify what kind of banquet she had actually observed or attended. The regular way is soup being served close to the beginning after the cold and hot appetizers, and fruit is served at the very end together with dessert.
Rating:
Summary: inaccurate information
Review: Margaret Visser's advice has been quoted on Sage Asian Advice on Soup Etiquette, and the advice looks to me entirely misleading. It reads: "A Chinese banquet often begins with fruit and ends with soup." Being a Chinese myself and have attended numerous banquets, I have never seen fruit being served at the beginning and soup at the end. It will help if Ms. Visser can clarify what kind of banquet she had actually observed or attended. The regular way is soup being served close to the beginning after the cold and hot appetizers, and fruit is served at the very end together with dessert.
Rating:
Summary: inaccurate information
Review: Margaret Visser's advice has been quoted on Sage Asian Advice on Soup Etiquette, and the advice looks to me entirely misleading. It reads: "A Chinese banquet often begins with fruit and ends with soup." Being a Chinese myself and have attended numerous banquets, I have never seen fruit being served at the beginning and soup at the end. It will help if Ms. Visser can clarify what kind of banquet she had actually observed or attended. The regular way is soup being served close to the beginning after the cold and hot appetizers, and fruit is served at the very end together with dessert.
Rating: 
Summary: Exploration of table manners thru-out time and the world.
Review: This is a fascinating book. Everyone who reads a bit of it wants to own it. You can learn lots of trivia and impress your friends as well as develop a whole new outlook on food, eating, dinner parties, etc.
Rating:
Summary: Exploration of table manners thru-out time and the world.
Review: This is a fascinating book. Everyone who reads a bit of it wants to own it. You can learn lots of trivia and impress your friends as well as develop a whole new outlook on food, eating, dinner parties, etc.
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