Gusto
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€49.99
aft
Aft Er Dinner
Canvas Back Ducks
Category=NH
Category=WB
century
coff
culinary history
dining rituals analysis
dinner
East Indies
Eau De
Eau De Vie
ect
eff
Epicure's Year Book
epicurean philosophy
Epicure’s Year Book
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eq_food-drink
eq_history
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Foie Gras
food culture studies
French cuisine evolution
Gastronomical Literature
Gastronomical Writing
gastronomy
Green Sickness
grimod
Grimod De La
Henry III
historical food writing
Ice Cave
Jean Anthelme Brillat Savarin
nineteenth
nineteenth century culinary literature
Nineteenth Century Gastronomy
Orange Fl Ower Water
Physiologie Du
Pine Apple
Red Mullet
Ruses De Guerre
Stanford University Libraries
Strawberry Pulp
truffl
Vanilla Sugar
William King
Young Men
Product details
- ISBN 9780415970938
- Weight: 630g
- Dimensions: 152 x 229mm
- Publication Date: 26 Sep 2005
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Paperback
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The French invented the restaurant in the late eighteenth century. Not long after, they invented gastronomy, the modern art of eating well: English society discovered the French chef and the English-speaking world has never been the same. This delicious anthology brings together the major English and French nineteenth-century writings on the arts and pleasures of the table. Included are essays by Grimod de la Reynière, Brillat-Savarin, Alexandre Dumas, Charles Lamb, William Thackeray and lesser-known works by pseudonymous authors such as Launcelot Sturgeon and Dick Humelbergius Secundus.
Denise Gigante is Assistant Professor in the Department of English at Stanford. She is the author of Taste: ALiterary History.
