Published at Monday, July 16th, 2018 - 02:45:00 AM. . By Jessa Sun.
Once the dishes were washed and dried, the oak sideboard would also be the storage place between meals. The structure of the sideboard was generally five to six-feet in length by eighteen inches deep by thirty-eight to forty-one inches tall. The height was configured to the waist height of the hostess, for the top of the sideboard had to coincide with her ability to carry platters of food to and from the furniture piece. The sideboard had cabinets in the main trunk of the piece with at least one and generally two drawers. The top had to be completely flat without any interruption of its surface as it was the main staging area for serving.
The sideboard would be the place where food would be placed before the meal. The hostess would serve each item of the menu from the sideboard. The dining table would only hold the plates, cups, and other eating utensils along with the centerpiece only. At the end of the meal the sideboard would be the staging area for any desserts and cordials.
Any content, trademark’s, or other material that might be found on the Adocavo website that is not Adocavo’s property remains the copyright of its respective owner/s. In no way does Adocavo claim ownership or responsibility for such items, and you should seek legal consent for any use of such materials from its owner.
© Copyright 2018 Adocavo. All Rights Reserved.