19th C. Dining Styles

“Godey’s Lady’s Book was the leading nineteenth-century magazine for American women and Virginia Campbell was a regular subscriber.” – Above, an antebellum, March 1859 edition of Godey’s illustrated the ideal table setting which was advised prior to the American Civil War, post-war restoration and the Gilded Age.

Until the early nineteenth century, dining in America was straightforward. Based on the English-style of two courses consisting of multiple items, the first course featured soup, fish, entrées, and joints; the second course included game, additional entrées, and some sweets. An optional third course of fruit and more sweets could follow in those households that had the means to provide them.

All the dishes were placed on the table at once and then cleared to accommodate the next course. This changed with the popularity of a la Francaise (French-style) dining and an emerging merchant class whose new wealth could afford both the new style and food to bring to the table.

French-style service broke the accepted two courses into four, placing fewer dishes on the table. Critics of the day rebuked the style as an indulgent display. In actuality the number of dishes primarily stayed the same. The main difference was order, spacing, and presentation, which gave the appearance of a larger, more elaborate meal.

The French-style course structure is generally divided into four courses: soups and fish in the first course; entrées, which were smaller meat dishes such as ragouts, followed in the second course; third course consisted of joints and entrées; while the fourth course comprised game, sweets, and a few more entrées. Finally, an optional dessert course could follow of fruit and more sweets. Course structure, according to Savarin, was an attempt to serve foods in relationship to each other that in turn would enhance the dining experience. In short, food and its service should have an order.

French service could be compared to a fanciful family style since the dishes placed on the table were designed for guests to serve themselves. If a dish required carving the guest closest to that item was expected to carve. One served themselves, filling their own plate. For dishes out of one’s reach either servants or fellow guests politely passed dishes. — From “The Gilded Table: Recipes and Table History from the Campbell House,” by Suzanne Corbett, 2015

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