This program explores changing fashions in French dining in the 18th century—the way tables were set and food was served—that continue to this day. A new display of magnificent French silver is the focus of the first part of the program, followed by a presentation on French wines and the opportunity to taste them.
Guy Davies, Bordeaux specialist, Gordon's Wine
Courtney Harris, curatorial research fellow, Decorative Arts and Sculpture, Art of Europe
Tom Michie, Russell B. and Andree Beauchamp Stearns Senior Curator of Decorative Arts and Sculpture, Art of Europe
Gerri Strickler, associate conservator, Conservation and Collections Management