Pie: A Global History


“At that time [the eighteenth century] meals were served in the style that came to be called a la francaise (as distinct from the style we use today, service a la russe, in which individual dishes are served sequentially to guests). Two or more courses would each consist of a variety of dishes set out simultaneously on the table with geometric precision and an eye for symmetry.”

“There is one other historic fruit pie that deserves special mention: a pie made from an exotic, imported and therefore expensive fruit candied with expensive sugar. Orengeado is candied orange peel, and it was enormously popular from Elizabethan times until well into the eighteenth century.”

some interesting info I found in Pie: A Global History

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