Gusto : essential writings in nineteenth-century gastronomy / edited with an introduction by Denise Gigante ; with a foreword by Harold Bloom.
Material type: TextLanguage: English Original language: French Publisher: New York : Routlege, 2005Description: xliii, 298 pages : illustrations ; 24 cmContent type:- text
- unmediated
- volume
- 041597092X
- 0415970938
- 9780415970921
- 9780415970938
- 641.013 22
- TX637 .G85 2005
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.013 GUS (Browse shelf(Opens below)) | 1 | Available | A395899B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.013 EAT Eating in Eden : food and American utopias / | 641.013 FRE Try this : traveling the globe without leaving the table / | 641.013 GIL The Culinary Imagination : from Myth to Modernity / | 641.013 GUS Gusto : essential writings in nineteenth-century gastronomy / | 641.013 KUN The elements of taste / | 641.013 KUN The elements of taste / | 641.013 MAL Last chance to eat : the fate of taste in a fast food world / |
Includes bibliographical references and index.
Foreword / Harold Bloom -- Introduction / Denise Gigante -- 1. Alexandre Balthazar Laurent Grimod de la Reyniere (1758-1837) : in English translation by Michael Garval -- From The gourmand's almanac (1803-12) -- From The host's manual (1808) -- 2. William Kitchiner (1775 -1827) -- From The cook's oracle (1817) -- From Peptic precepts (1821) -- 3. Launcelot Sturgeon (pseudonym) -- From Essays, moral, philosophical, and stomachical (1822) -- 4. Charles Lamb (1775-1834) -- A dissertation upon roast pig (1823) -- Grace before meat (1823) -- 5. Jean-Anthelme Brillat-Savarin (1755-1826) -- From Physiologie du Gout (1826) -- 6. Dick Humelbergius Secundus (pseudonym) -- From Apician morsels (1829) --
Foreword / Harold Bloom -- Introduction / Denise Gigante -- 1. Alexandre Balthazar Laurent Grimod de la Reyniere (1758-1837) : in English translation by Michael Garval -- From The gourmand's almanac (1803-12) -- From The host's manual (1808) -- 2. William Kitchiner (1775[?]-1827) -- From The cook's oracle (1817) -- From Peptic precepts (1821) -- 3. Launcelot Sturgeon (pseudonym) -- From Essays, moral, philosophical, and stomachical (1822) -- 4. Charles Lamb (1775-1834) -- A dissertation upon roast pig (1823) -- Grace before meat (1823) -- 5. Jean-Anthelme Brillat-Savarin (1755-1826) -- From Physiologie du Gout (1826) -- 6. Dick Humelbergius Secundus (pseudonym) -- From Apician morsels (1829) -- 7. Thomas Walker (1784-1836) -- From Aristology, or the art of dining (1835) -- 8. William Makepeace Thackeray (1811-68) -- From The book of snobs (1847) -- 9. The Alderman (pseudonym) -- From The knife and fork (1849) -- 10. Dining, considered as a fine art (anonymous) -- From Harper's New Monthly Magazine (December 1858) -- 11. William Blanchard Jerrold (1826-84) -- From The epicure's year book and table companion (1868) -- 12. Alexandre Dumas (1802-70) -- From Dictionary of cuisine (1873) -- App. A. Joseph Berchoux (1760-1839) -- From Gastronomy, or the Bon-vivant's guide (1801) -- App. B. Subjects of the frontispieces -- From The gourmand's almanac (1803-12).
An anthology of 19th century English & French writing on the arts & pleasures of the table, this volume includes contributions by Thackeray, Lamb and Dumas, as well as pseudonymous authors such as Launcelot Sturgeon & Dick Humelbergius Secundus.
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