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The shift from service à la Française to service à la Russe that took place between 1850 and 1880 changed Victorian sociability and the Victorian dinner table. In the former style of service all the dishes were put on the table and then carved by the host; in the latter most of the dishes were placed not on the table but upon a sideboard and from there handed to guests individually by the servants. This new "taste regime" had implications not just for the style of food but the conduct of thedoi:10.21427/etps-q755 fatcat:qkwjz3g7hvdalizg3xmq4lzoiq