The Pleasures of the Table
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About this book
The Pleasures of the Table by George H. Ellwanger contains a section headed Cookery Among the Ancients. An account of the early Romans describes frugality as a prominent trait and porridge as the national dish before wheaten bread was introduced from Athens. The discussion says the Romans derived their knowledge of cookery from Attica and proved apt scholars who soon surpassed their instructors in the pleasures of the table.
Athenæus is said to depict a glutton of the period through words transcribed from Pherecrates, including an exchange about an enormous appetite described as diminished. The discussion of French cookery compares the acceptance of its supposedly unparalleled quality with the assumption that a titled personage must possess superior accomplishments.
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Book facts
- Author
- George H. Ellwanger
- Pages
- 334
- Language
- English
- Genre
- History
- Formats
- PDF, EPUB, Read online