Gusto: Essential Writings in Nineteenth-Century Gastronomy

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First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company.

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Product Details

  • ISBN-13: 9780415970938
  • Publisher: Taylor & Francis
  • Publication date: 9/28/2005
  • Edition description: New Edition
  • Pages: 342
  • Product dimensions: 6.00 (w) x 8.90 (h) x 0.90 (d)

Meet the Author

Denise Gigante is Assistant Professor in the Department of English at Stanford. She is the author of Taste: A Literary History.

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Table of Contents

1 Alexandre Balthazar Laurent Grimod de la Reyniere (1758-1837) : in English translation by Michael Garval 1
From The gourmand's almanac (1803-12) 4
From The host's manual (1808) 40
2 William Kitchiner (1775[?]-1827) 57
From The cook's oracle (1817) 59
From Peptic precepts (1821) 70
3 Launcelot Sturgeon (pseudonym) 79
From Essays, moral, philosophical, and stomachical (1822) 83
4 Charles Lamb (1775-1834) 127
A dissertation upon roast pig (1823) 129
Grace before meat (1823) 134
5 Jean-Anthelme Brillat-Savarin (1755-1826) 141
From Physiologie du Gout (1826) 144
6 Dick Humelbergius Secundus (pseudonym) 175
From Apician morsels (1829) 179
7 Thomas Walker (1784-1836) 205
From Aristology, or the art of dining (1835) 207
8 William Makepeace Thackeray (1811-68) 223
From The book of snobs (1847) 224
9 The Alderman (pseudonym) 233
From The knife and fork (1849) 235
10 Dining, considered as a fine art (anonymous) 243
From Harper's New Monthly Magazine (December 1858) 243
11 William Blanchard Jerrold (1826-84) 255
From The epicure's year book and table companion (1868) 256
12 Alexandre Dumas (1802-70) 263
From Dictionary of cuisine (1873) 265
App. A Joseph Berchoux (1760-1839) 275
From Gastronomy, or the Bon-vivant's guide (1801) 276
App. B Subjects of the frontispieces 283
From The gourmand's almanac (1803-12) 283
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