Jean Anthelme Brillat-Savarin's Dinner Party Guide

The following are Jean Anthelme Brillat-Savarin's suggestions for the makings of a successful dinner party as contained in his Physiologie du Goût, ou Méditations de Gastronomie Transcendante; ouvrage théorique, historique et à l'ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savantes, or more simply Philosophy of Taste. Some of his suggestions hold up better than others:

1. Let not the number of the company exceed twelve, that the conversation may be constantly general. Athenaeus: Still very good advice if your intention is to have a dinner party conducive to a catholic dialogue. We've all been to those large parties where you end up between two people, neither of whom manage to capture your attention for long as you lean forward and strain to hear what you imagine to be much more interesting things being said just a few seats away.

2. Let them be so selected that their occupations are various, and their tastes analogous, and with such points of contact that there will be no need for the odious formality of presentations. Athenaeus: This is good advice for all manner of parties. If the assembled persons are all of a similar interest it is not so much a party as a convention or meeting.

3. Let the dining-room be well lighted, the cloth spotless, and the atmosphere at a temperature from 13-16 degrees C (60-68 degrees F). Athenaeus: I think central heating has made us accostomed to a room a bit warmer than this.

4. Let the men have wit without pretension, and the women be pleasant without being coquettes. Athenaeus: Certainly the advice pertaining to the gentlemen is correct, but I'm a bit less certain if coquettes in their modern incarnation are appropriate or not as guests as I am at a loss as to imagine an acquaintence who might be labeled as such.

5. Let the dishes be exceedingly choice, but few in number; and the wines of the highest quality each in its degree. Athenaeus: This might be the simplest definition of a good host/hostess is one who provides the best possible in food and beverage for their guests.

6. Let the order of service be from the more substantial dishes to the lighter, and the simpler wines to the most perfumed. Athenaeus: This is a foreign concept for an American palette, but a novel idea. Have you ever served, or been served your courses from meat to fish to salad to dessert?

7. Let the meal proceed without undue haste, since dinner is the last business of the day; and let the guests consider themselves as travellers about to reach a shared destination together. Athenaeus: I like this so much I'm considering printing the quote on my next dinner invitations.

8. Let the coffee be hot, and the liquors chosen with special care. Athenaeus: Not much to be said here.

9. Let the drawing room be large enough to admit a game of cards for those who cannot do without it, while leaving ample room for post-prandial conversation. Athenaeus: An after dinner game is certainly the easy way to amuse your guests, though a stimulating conversation over coffee and after dinner drinks is certainly the ideal.

10. Let the guest be detained by the charms of society, and animated by the hope that the evening will yet develop. Athenaeus: A polite warning against boredom.

11. Let the tea not be too strong, the toast skillfully buttered, and the punch carefully prepared. Athenaeus: This is tradition I was previously unaware of and do not anticipate the resecutation of.

12. Let none leave before eleven o'clock, but let all be in bed by midnight. Athenaeus: A good general rule for host and guest alike.

Do you have any dinner party musts or must nots? Anything on which you disagree with Monsieur Brillat-Savarin?