Gusto

TRAMA

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 Reyniere, Brillat-Savarin, Alexandre Dumas, Charles Lamb, William Thackeray and lesser-known works by pseudonymous authors such as Launcelot Sturgeon and Dick Humelbergius Secundus.

SOMMARIO

List of Illustrations Acknowledgements Preface, by Harold Bloom Introduction: Nineteenth-Century Gastronomy, by Denise Gigante Premier Service: The Gastronomic PhilosopherSecond Service: The Culture of GastronomyDessert: Gastronomy as a Literary Genre1. Alexandre Balthazar Laurent Grimod de la Reynière (1758-1837) from Almanach des Gourmands [Gourmands' Almanach] (1803-12); trans. Michael GarvalOn Hosts (1805)Some thoughts on Cutlery, as it relates to Dining (1805)On Indigestion (1805)On Gourmands and Gourmandise (1806)On the Importance of Invitations (1806)Essay on Gourmand Geography (1806)On Porcelain, as it relates to Dining (1806)On Distractions at the Dining Table (1807)On Gourmands' Visits (1807)On Commitment, Relinquishment, and Dis-invitation (1807)On Savoir-Vivre (1807)On the Ambigu (1808)On Dinners, Blond and Brunette (1808)On Pièces de Résistance (1810)On Gastronomic Changes (1810)On the Progress of Culinary Art in the Nineteenth Century (1812)from Manuel des Amphitryons [The Hosts' Manual] (1808)Treatise on the Dissection of Meats: General PrinciplesDefinitions and General Principles Concerning MenusElements of Gastronomic Etiquette: Preliminary Considerations2. William Kitchener (1755 [?] -1827) from The Cook's Oracle (1817) Introduction; Invitations to Dinnerfrom Peptic Precepts (1821)3. Launcelot Sturgeon (pseudonym) from Essays, Moral, Philosophical, and Stomachical (1822) Introduction; Moral Maxims and ReflectionsOn the Advantages of Giving Dinners, and the Qualifications and Duties of Amphytrions.On Modern Manners; Containing Hints to Grown GentlemenOn the Theory and Practice of Dinatory TacticsOn the Nature, the Intent, and the Value of InvitationsOn Modern Architecture, and the Comparative Miseries and Comforts of Dining-RoomsOn the Physical and Political Consequence of SaucesOn The Importance of Forming Good Connexions; and on the Moral Qualities of the StomachOn Roasting Beef, including Considerations on its Domestic and National ImpotanceOn the Virtues, the Qualifications, and the Consequence of the Ancient Family of HogsOn Coffee, and LiqueursOn the Nature and Properties of the Braise.On the Philosophy of the Stomach.On the Financial Importance of Teeth, Containing Some valuable Hints to StatesmenOn Education, and the Application of the Science of Mnemonics On the Qualifications Of Cooks 4. Charles Lamb (1775-1834) A Dissertation Upon Roast Pig (1822)Grace Before Meat (1822)5. Jean-Anthelme Brillat-Savarin (1755-1826) from Physiologie du Goût (1826); trans. A Handbook of Gastronomy (1884):Aphorisms of the Professor Of Taste: Mechanism of Taste; Influence of Smell on Taste; Analysis of the Sensation of Taste; Succession of the Divers Impressions of Taste; Supremacy of Man; Method Adopted by the AuthorOn Gastronomy: Origin of Gastronomy; Definition of Gastronomy; Various Objects Treated on by Gastronomy; Use of Gastronomic Knowledge; Influence of Gastronomy on Business; A Gastronomic AcademySpecial Kinds of Food: Of Bouilli; Poultry; The Turkey; Turkey-LoversOn Gourmandise: Definitions; Advantages of Gourmandise; Influence of Gourmandise; Women Are Gourmandes; Effects of Gourmandise onSociability; Note of a Patriotic GastronomeOn Gourmands: Napoleon; Gourmands by Predestination; Sensual Predisposition; Gourmands by Virtue of their ProfessionOn the Pleasures of the Table: The Pleasures of the Table; Origin of the Pleasures of the Table; Difference between the Pleasure of Eating and the Pleasures of the Table6. Dick Humelbergius Secundus (pseudonym) from Apician Morsels; or,Tales of the Table, Kitchen, and Larder (1829):Stomach and AppetiteA Short Dissertation on the origin of Dentiscalps, or Toothpicks The Origin of Forks at TableThe Knotty Point; Something About Breakfast; Dinner TimeOn Table Ceremonies Between Host and GuestTo Procure Town InvitationsOf Indigestions Occasioned by Inebriety, and Other Causes, &c.Nutritive Varieties: Epicurean Parallel, &c.; l'Abbé d'un Jour; the Useless Sop; or, the Convalescent Gourmand Outwitted; The Difficult Point; the Cunning CapucinThe Ultimatum or, Chapter Last. A Trio: The Cook, the Author, and the Bookseller.7. Thomas Walker (1784-1836) from The Original (1835)Aristology, or the Art of Dining 8. William Makepeace Thackeray (1811-63) from The Book of Snobs (1847)Dining-Out SnobsDinner-Giving Snobs Further Considered9. The Alderman (pseudonym) from Knife and Fork for 1849Hints to Gastronomical Students: On Taking People as They AreA Geographical CatechismOn the Treatment of HostessesOn MuttonOn ToothpicksOn Tit-bitsThe Alderman to his Brother Alderman10. Dining, Considered as a Fine Art (Anonymous) 365from Harper's New Monthly Magazine (December 1858)11. The Epicure's Year Book and Table Companion. (1868) Art of Laying the TablePoint of the KnifeNew and Cheap FoodsFrancatelli's Literary Dishes 12. Alexandre Dumas (1802-70) from Dictionary of Cuisine (1873) A Few Words to the ReaderDedication to Jules JaninOne More Word to the PublicAppendicesA: Joseph Berchoux (1760-1839) from Gastronomy; or the Bon-Vivant's Guide (1801; trans. 1810)The DessertB: Subjects of the Frontispieces from Grimod de la Reynière, Almanach des Gourmands (1803-12)

AUTORE

Denise Gigante is Assistant Professor in the Department of English at Stanford. She is the author of Taste: A Literary History.

ALTRE INFORMAZIONI

• Condizione: Nuovo
• ISBN: 9780415970921
• Dimensioni: 9 x 6 in Ø 1.25 lb
• Formato: Copertina rigida
• Illustration Notes: 30 b/w images
• Pagine Arabe: 344