The Pleasures of the Table; An Account of Gastronomy From Ancient Days to Present Times
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In our eReader you can find the full English version of the book. Read The Pleasures of the Table; An Account of Gastronomy From Ancient Days to Present Times Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book 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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