Spicing up the how-to text are fascinating tidbits of social and culinary history. Who knew, for instance, that the first napkin was a lump of dough or that ancient Egyptian feasts often concluded with a coffin laid out with an imitation skeleton to remind diners to appreciate the bounteous gifts of life? The author reveals the origins of everyday expressions--such as "eating humble pie"--and covers the history of table manners to shed light on the commonsense reasons behind today's customs. Food service professionals--restaurateurs, service staff, and caterers--will find the book an indispensable guide to the correct way to set a table and present food, but anyone who has a need or yearning to know the nitty-gritty of table setting, table manners, and tableware will be sure to find answers to all of their questions and more in this exhaustive reference book. --Robin Donovan

Review
Nancy Dunnan coauthor of The Amy Vanderbilt Complete Book of Etiquette Suzanne von Drachenfels's charming book, The Art of the Table, combines the history of what we eat with how we eat in a way that will appeal to those who entertain, those who are interested in the history of civilization, and those who simply want to know what the rules are.