Sequences of carving visual conventions - numbers and food
eat grapes downwards - that is always eat the best grape first; in this
way there will be none better on the bunch, and each grape will seem good
down to the last. If you eat the other way, you will not have a good grape
in the lot. Besides you will be tempting Providence to kill you before
you come to the best.... In New Zealand for a long time I had to do the
washing up after each meal. I used to do the knives first, for it might
please God to take me before I came to the forks, and then what a sell
it would have been to have done the forks rather than the knives."
a, b, c
The arrangement of colours, shapes and packaging in the confectionery
industry provides an interesting exercise in the sequential. With every
mouthwatering pack shot a dry line drawing has to explain the generic
types. from Hal and Ellen Greenberg's Inside Chocolate - The Chocolate
Lover's Guide to Boxed Chocolates, Abrams, New York, 1985.
03 A.B.L.Grimod de la Reyniere, Manuel des Amphitryons... Paris 1808. How to cut up Turbot, Barbell and Carp.
04 From Jacques Vontet's The Art of Carving Meat and Fruit, Lyons 1647, and a selection of ingeniously carved lumps for the best of tables.
05. Giacomo Procacchi, a plate from Trincier oder Vorlege Buch, leipzig, 1784. This shows the sequence in which the animal is dismembered.
07. a crude but informative visual guide to carving a pidgeon from the seventh edition (Paris 1708) of L'Ecole parfaite des officiers de bouche.
is designed to store different types of food in different ways.
Refrigerator Co., Greenville, Michigan, advert August 1947
15. The protocol of a Zoroastrian meal.