Haus Vaterland metres deep, panoramas, and lighting effects, and served appropriate food; it was an early example of modern theme dining or experiential gastronomy. While the main shows took place in the ballroom, each theme restaurant also had musicians of the appropriate origins on staff to complete the dining experience, including at least six dance bands. A central kitchen occupied the entire top floor, connected to the different dining establishments by pneumatic tubes, through which orders came up, and dumbwaiters, by means of which food was sent down and dirty dishes sent back up; conveyor belts at kitchen level transferred the dishes
A Book of Mediterranean Food The cold food and salads chapter gives instructions for three dishes of cold chicken, several traditional pâtés and terrines, and another non-Mediterranean recipe, the traditional Easter dish from Burgundy, "jambon persillé de Bourgogne". David adds to this section suggestions for hors d'oeuvres, including Greek dishes then unfamiliar in Britain including dolmádés and taramá, as well as traditional French recipes such as "sardines marinées à la niçoise". In the section on sweets, David comments that throughout the Mediterranean countries, the more complicated sweets are very often bought from pâtisseries; the few recipes she gives are for simple, traditional sweets made at