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.
The French invented the restaurant in the late eighteenth century. Not long after, they invented gastronomy, the modern art of eating well: English so...
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.
The French invented the restaurant in the late eighteenth century. Not long after, they invented gastronomy, the modern art of eating well: English so...
From the pens of spectators, ramblers, idlers, tattlers, hypochondriacs, connoisseurs, and loungers, a new literary genre emerged in eighteenth-century England: the periodical essay. Situated between classical rhetoric and the novel, the English essay challenged the borders between fiction and nonfiction prose and helped forge the tastes and values of an emerging middle class.
This authoritative anthology is the first to gather in one volume the consummate periodical essays of the period. Included are the Spectator cofounders Joseph Addison and Richard Steele,...
From the pens of spectators, ramblers, idlers, tattlers, hypochondriacs, connoisseurs, and loungers, a new literary genre emerged in eighteenth-cen...
What does eating have to do with aesthetic taste? While most accounts of aesthetic history avoid the gustatory aspects of taste, this book rewrites standard history to uncover the constitutive and dramatic tension between appetite and aesthetics at the heart of British literary tradition. From Milton through the Romantics, the metaphor of taste serves to mediate aesthetic judgment and consumerism, gusto and snobbery, gastronomes and gluttons, vampires and vegetarians, as well as the philosophy and physiology of food.
The author advances a theory of taste based on Milton's model of...
What does eating have to do with aesthetic taste? While most accounts of aesthetic history avoid the gustatory aspects of taste, this book rewrites...
