A witty, practical survey of cooking and dining from the Victorian era.
This collection gathers essays reprinted from the Quarterly and Westminster Reviews, exploring the kitchen, the cellar, and how people around the world think about food and drink. It blends observations on gastronomy with cultural notes and light verse, offering both insight and entertainment.
The book surveys gastronomical science as it stood in the 19th century, from European kitchens to American tastes, with reflections on wine, menus, and culinary customs. It uses practical examples and historical context to illuminate the art and science of dining, while drawing vivid portraits of authors and thinkers of the time.
- A global tour of eating and drinking, with attention to regional dishes, wines, and culinary habits
- Accessible discussions of gastronomy, taste, and refinement, including the influence of notable writers
- Illustrative notes and additions that frame the essays for modern readers
- Light verse and humorous vignettes that accompany the main essays
Ideal for readers who enjoy historical essays, culinary history, and period writing about food and culture.