The Handbook of Dining: Or How to Dine Theoretically, Philosophically, and Historically Considered (1859)

The Handbook of Dining, written by Brillat-Savarin and originally published in 1859, is a comprehensive guide to the art of dining. The book covers a wide range of topics related to dining, including the history of dining, the philosophy of dining, and the theoretical aspects of dining. The author provides detailed instructions on how to properly prepare and serve food, as well as how to select the right wines and other beverages to complement a meal. He also discusses the social and cultural significance of dining, and explores the role of dining in different societies and cultures throughout history. The Handbook of Dining is a valuable resource for anyone interested in the art of dining, whether as a professional chef or a home cook, and offers a fascinating glimpse into the history and culture of food and dining.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

Brillat-Savarin spent the last twenty five years of his life writing.