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Questions and Answers
What type of cuisine was characterized by meals consisting of dozens of elaborately prepared courses in the 19th century?
In the 19th century, what type of dining establishments offered simple table d'hote menus with little to no choices?
Who established Grande/Grand Cuisine, a style characterized by elaborate, costly, and time-consuming meals?
Which type of dining establishment was predominantly frequented by men in its early days?
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What type of cuisines reflect the interests, lifestyles, and needs of modern society according to the text?
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Which culinary experts campaigned for offering the finest quality a la carte dishes at the Savoy Hotel in London in 1898?
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What characterized a la carte offerings at the Savoy Hotel according to the text?
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'White table cloth' or fine dining establishments fall under which category of modern restaurant operations?
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Which cuisine was known for its complex and intricately prepared foods in 19th-century restaurants?
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'Banquet halls' in the past were mainly frequented by which group of people?
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