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
Murger (Henri), referred to, 341
Mushrooms, 362;
species, qualities, history, haunts, literature, and cookery of,
397-408
Musset (Alfred de), quoted, 219
Mutton, Pré-Salé and Southdown, 359, 380
Napoleon I, as a gastronomer, 61
Nasidienus, the feast of, 39, 40
Nero, his _Domus aurea_, 43
Ninon de l'Enclos, referred to, 175, 178, 200
North, (Christopher), 309, 316
"Nouvel Almanach des Gourmands," quoted, 220
Nudels, 167
Oaks, list of truffle-producing, 391
Oil and vinegar, 415-416
"Old Cookery Books," quoted, 275
Olive-oil, remote use of, 8
Olla podrida, 50;
en grande, 50
Omelette (the curé's), anecdote of, 299-302
Onderdonk (Bishop), anecdote of, 295
Onion, an ancient vegetable, 9;
tribe, virtues of the, 100, 107, 231, 387
"Original (The)," 319 _et seq._
Orsay (Comte d'), on French cookery, 258
Ortolans, 76, 361
Ostade, referred to, 74, 445
Oudry, referred to, 234
Ovens, Carême's remarks on, 202
Oyster-beds, first artificial, 27
Oysters, ancient modes of cooking, 89;
superiority of American, 252
Pain perdu, 89
Painting, Italian school of, 6, 48, 245;
Dutch and Flemish schools of, 6, 246, 445;
French school of, 246
"Panthropeon, or History of Food (The)," 17, 209
Papabotte (the), 362-363
Parkinson (John), 81, 411
Parsley, virtues of, 106, 231
Pastry, La Reynière's definitions of, 138;
Carême's definition of, 202
Pâte de foie gras, 7, 130, 156, 158, 161, 162, 189, 235, 236, 397;
La Reynière's account of a, 123;
its history, 159;
d'écrevisses, 203;
de Chartres, 434
"Pâtissier français (Le)," 59
Pennell (Elizabeth Robins), quoted, 107, 342
Pensey (Henrion de), his famous gastronomic axiom, 252
Pepper, superiority of adulterated, 417
Pepys (Diary of), quoted, 99-101
Perdrix à l'espagnol, 50
Perfumes, use of, at feasts, 13, 28
Petit-Radel (M.), anecdote of, 77
"Petite Cuisine (La)," 227
Petrarch, on wine, 293
Petronius Arbiter, referred to, 35, 37
Pheasant (the), 289, 359
Philippe d'Orléans, as a gastronomer, 61
"Philosopher's Banquet (The)," quoted, 106
Physicians, as gastronomers, 78, 267
"Physiologie du Goût (La)." referred to and quoted, 175 _et seq._,
206, 351, 395.
_Vide_ also "Savarin"
Pie (pumpkin), its origin, 273;
a game, 372
Pies, 249, 430 _et seq._;
wild boar, 89;
strange early English, 95
Public-domain text, read in full here on John Shaqi.
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