Old Cookery Books and Ancient Cuisine (1902), from the Book-Lover's Library
Nonfiction, Health & Well Being, Health, Nutrition & Diet, Food Content Guides, Food & Drink
| Author: | W. Carew Hazlitt | ISBN: | 9781455301027 |
| Publisher: | B&R Samizdat Express | Publication: | December 15, 2009 |
| Imprint: | Language: | English |
| Author: | W. Carew Hazlitt |
| ISBN: | 9781455301027 |
| Publisher: | B&R Samizdat Express |
| Publication: | December 15, 2009 |
| Imprint: | |
| Language: | English |
A history of cooking, first published in 1902. The Introduction begins: "Man has been distinguished from other animals in various ways; but perhaps there is no particular in which he exhibits so marked a difference from the rest of creation--not even in the prehensile faculty resident in his hand--as in the objection to raw food, meat, and vegetables. He approximates to his inferior contemporaries only in the matter of fruit, salads, and oysters, not to mention wild-duck. He entertains no sympathy with the cannibal, who judges the flavour of his enemy improved by temporary commitment to a subterranean larder; yet, to be sure, he keeps his grouse and his venison till it approaches the condition of spoon-meat."
A history of cooking, first published in 1902. The Introduction begins: "Man has been distinguished from other animals in various ways; but perhaps there is no particular in which he exhibits so marked a difference from the rest of creation--not even in the prehensile faculty resident in his hand--as in the objection to raw food, meat, and vegetables. He approximates to his inferior contemporaries only in the matter of fruit, salads, and oysters, not to mention wild-duck. He entertains no sympathy with the cannibal, who judges the flavour of his enemy improved by temporary commitment to a subterranean larder; yet, to be sure, he keeps his grouse and his venison till it approaches the condition of spoon-meat."
