Gastronomy; or, The School for Good Living
A Literary and Historical Essay on the European Kitchen, Beginning with Cadmus the Cook and King, and Concluding with the Union of Cookery and Chymistry
Seiten
2013
Cambridge University Press (Verlag)
978-1-108-06288-6 (ISBN)
Cambridge University Press (Verlag)
978-1-108-06288-6 (ISBN)
The art of the chef and the appreciation of good food have been with us since time immemorial, as this volume delightfully demonstrates through its colourful account of the history of European gastronomy. First published in 1814, the work ran to a second edition in 1822, which is reissued here.
The art of the chef and the appreciation of good food have been with us since time immemorial, as this work delightfully demonstrates. Dedicating the book to 'professors of culinary science in the United Kingdom', the anonymous author sets out to trace developments 'from the age of pounded acorns to the refinements of modern luxury'. The style is irresistibly extravagant, with vocabulary to match, introducing the reader to the concept of the 'theogastrophilist': one who makes his belly his god. This vividly enjoyable exploration of the pleasures of eating begins its account in ancient Greece, and then embarks on a culinary journey through European history, featuring the fourteenth-century French cook Taillevent, the recipe collection Le viandier that was credited to him, and John Evelyn's 1699 vegetarian treatise Acetaria. Of universal appeal, the work was first published in 1814, and ran to a second edition in 1822, which is reissued here.
The art of the chef and the appreciation of good food have been with us since time immemorial, as this work delightfully demonstrates. Dedicating the book to 'professors of culinary science in the United Kingdom', the anonymous author sets out to trace developments 'from the age of pounded acorns to the refinements of modern luxury'. The style is irresistibly extravagant, with vocabulary to match, introducing the reader to the concept of the 'theogastrophilist': one who makes his belly his god. This vividly enjoyable exploration of the pleasures of eating begins its account in ancient Greece, and then embarks on a culinary journey through European history, featuring the fourteenth-century French cook Taillevent, the recipe collection Le viandier that was credited to him, and John Evelyn's 1699 vegetarian treatise Acetaria. Of universal appeal, the work was first published in 1814, and ran to a second edition in 1822, which is reissued here.
Dedication; Preface; Glossary; The school for good living.
| Erscheint lt. Verlag | 26.9.2013 |
|---|---|
| Reihe/Serie | Cambridge Library Collection - British and Irish History, 19th Century |
| Zusatzinfo | Worked examples or Exercises |
| Verlagsort | Cambridge |
| Sprache | englisch |
| Maße | 140 x 216 mm |
| Gewicht | 300 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Geisteswissenschaften ► Geschichte ► Regional- / Ländergeschichte | |
| Sozialwissenschaften | |
| ISBN-10 | 1-108-06288-1 / 1108062881 |
| ISBN-13 | 978-1-108-06288-6 / 9781108062886 |
| Zustand | Neuware |
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