An eleven- to fourteen-course Escoffier-era French dinner across two hours: course by course, with notes on what changed between 1900 and 1935.
The Golden Age of Ocean Liner Dining, 1880–1930
How dining at sea became theatre: a history of transatlantic and royal-line menus from Cunard’s 1881 Servia to White Star’s last Art Deco Olympic in 1934.