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  2. Sideboard - Wikipedia

    en.wikipedia.org/wiki/Sideboard

    In later years, sideboards have been placed in living rooms or other areas where household items might be displayed. [ citation needed ] In traditional formal dining rooms today, an antique sideboard is a desirable and fashionable accessory, and finely styled versions from the late 18th or early 19th centuries are the most sought-after and most ...

  3. Hutch (furniture) - Wikipedia

    en.wikipedia.org/wiki/Hutch_(furniture)

    A hutch is an American English word for a particular type of furniture with a set of shelves or cabinets placed on top of a lower unit with a counter and either drawers or cabinets. Modern hutches are typically made of timber.

  4. Buffet - Wikipedia

    en.wikipedia.org/wiki/Buffet

    A buffet is a system of serving meals in which food is placed in a public area where the diners serve themselves. [1] A form of service à la française, buffets are offered at various places including hotels, restaurants, and many social events.

  5. Welsh dresser - Wikipedia

    en.wikipedia.org/wiki/Welsh_dresser

    A Welsh dresser is a piece of wooden furniture consisting of drawers and cupboards in the lower part, with shelves and perhaps a sideboard on top. Traditionally, it is a utilitarian piece of furniture used to store and display crockery, silverware and pewter-ware, but is also used to display general ornaments.

  6. China cabinet - Wikipedia

    en.wikipedia.org/wiki/China_cabinet

    An old china cabinet at the Charlier Museum in Brussels, with Chinese wares.. A china cabinet is a piece of furniture, usually with glass fronts and sides, used to hold and display porcelain ("china") or other ceramics.

  7. Service à la française - Wikipedia

    en.wikipedia.org/wiki/Service_à_la_française

    The formalized service à la française was a creation of the Baroque period, helped by the growth of published cookbooks setting out grand dining as it was practiced at the French court, led by François Pierre de la Varenne's Le Cuisinier françois (1651) and Le Pâtissier françois (1653).