The Pleasures of the Table: An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-givingEllwanger, George H. (George Herman)
History
The Pleasures of the Table: An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-giving
Ellwanger, George H. (George Herman)
Gastronomy
Still later, Charles Dickens keenly satirises the existing pomp and
the lack of simplicity of the English table, notably among the higher
classes, where he finds so much Powder in waiting that it flavours the
repast, pulverous particles getting into the dishes, and Society's
meats having a seasoning of first-rate footmen--society having
everything it could want, and could not want, for dinner.
Perhaps in no connection with the art of which the "Original" treats is
the advice more practical than in the remarks on variety, with which
the reference to Walker may be terminated:
"Although I like, as a rule, to abstain from much variety at
the same meal, I think it both wholesome and agreeable to
vary the food on different days, both as to the materials and
mode of dressing them. The palate is better pleased and the
digestion more active, and the food, I believe, assimilates
in a greater degree with the system. The productions of the
different seasons and of different climates point out to us
unerringly that it is proper to vary our food; and one good
general rule I take to be, to select those things which are
most in season, and to abandon them as soon as they begin to
deteriorate in quality. Most people mistake the doctrine of
variety in their mode of living; they have great variety at
the same meals, and great sameness at different meals. These
agreeable varieties are never met with, or even thought of,
in the formal routine of society, though they contribute
much, when appropriately devised, to the enjoyment of a
party. With respect to variety of vegetables, I think the
same rule applies as to other dishes. I would not have many
sorts on the same occasion, but would study appropriateness
and particular excellence. One of the greatest luxuries, to
my mind, in dining is to be able to command plenty of good
vegetables, well served up. Excellent potatoes, smoking hot,
and accompanied by melted butter of the first quality, would
alone stamp merit on any dinner; but they are as rare on state
occasions, so served, as if they were of the cost of pearls."
Public-domain text, read in full here on John Shaqi.
Reviews
Reviews
No reviews yet
Be the first to share your thoughts on this work.
Elsewhere in the archive
Join the Discussion
Join the discussion
Sign in to leave a comment or review.
Sign InorCreate an account