Editorial Reviews for this title:
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated.1820 Excerpt: ... above, a man who, by having accidentally been able to study the different tastes of eatables, does accordingly select the best food, and the most pleasing to his palate. His character is that of a practitioner, and answers to the appellation of an epicure in the full sense of the word, as we use it in English. The gourmet on the other hand considers the theoretical part of Gastronomy; he speculates more than he practises; and eminently prides himself in discerning the nicest degrees and most evanescent shades of goodness and perfection in the differeut subjects proposed to him. In fact, the word gourmet has long been used to designate a man who, by sipping a few drops out of the silver cup of the vintner, can instantly tell from what country the wine comes, and its age. This denomination has lately acquired a greater latitude of signification, and not improperly, since it expresses what the two other words could not mean.. From the foregoing observations we must conclude that the glutton practises without any regard to theory; and we call him Gustrophile. The gormand unites theory with practice, and may be denominated Gastronomer. The gourmet is merely theoretical, cares little about practising, and deserves the higher appellation of Gastrologer. We need not inform the classical reader that the Greek word yayig, gasler, means the stomach, and all that relates to it, in a more extensive and somewhat figurative sense. The words Voju.o-, nomos, iXoy, philos, and Xoyos, logos, added to it, classify the practical, physical, and theoretical varieties.- V. 2. Innumeras dupes. According to Horace, " all licences have been allowed to poets and painters," who have made, at all times and in all nations, a full exercise of that prerogative. Here the word innumeras, num...
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