The Pleasures of the Table; An Account of Gastronomy From Ancient Days to Present Times
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The Englishman is the last one, however, to stint at his table, whereon the ample roast invariably figures, and whatever maj^ chance to be served appears in generous profusion.
Nor can one imagine a more delightsome host than the cultured Briton, who was first to proclaim the vir- tues of old-vintage champagnes, and who is still will- ing to undergo the martyrdom of gout for the sake of an after-glass of port which may not be equalled else- where. And if the English table be designated as "heav...y" compared with that of the L^nited States, it must be considered that climate has much to do with the form of a nation's alimentation. The national roast beef and ale are a fuel for the body in a land where fogs and mists prevail, and where the heating of dwellings and buildings is often inadequate. The chop-house is essentially English, and so far as its bill of fare extends its merits are unquestionable. The Englishman will also say, and his claim cannot be dis- puted. Is there a better substantial soup than turtle, or even ox-tail and mulligatawny?
What to read after The Pleasures of the Table; An Account of Gastronomy From Ancient Days to Present Times?
You can find similar books in the "Read Also" column, or choose other free books by George H George Herman Ellwanger to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The Englishman is the last one, however, to stint at his table, whereon the ample roast invariably figures, and whatever maj^ chance to be served appears in generous profusion.
Nor can one imagine a more delightsome host than the cultured Briton, who was first to proclaim the vir- tues of old-vintage champagnes, and who is still will- ing to undergo the martyrdom of gout for the sake of an after-glass of port which may not be equalled else- where. And if the English table be designated as "heav...y" compared with that of the L^nited States, it must be considered that climate has much to do with the form of a nation's alimentation. The national roast beef and ale are a fuel for the body in a land where fogs and mists prevail, and where the heating of dwellings and buildings is often inadequate. The chop-house is essentially English, and so far as its bill of fare extends its merits are unquestionable. The Englishman will also say, and his claim cannot be dis- puted. Is there a better substantial soup than turtle, or even ox-tail and mulligatawny?
What to read after The Pleasures of the Table; An Account of Gastronomy From Ancient Days to Present Times?
You can find similar books in the "Read Also" column, or choose other free books by George H George Herman Ellwanger to read onlineMoreLess
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