Schott's Food and Drink Miscellany

Schott's Food and Drink Miscellany

by Ben Schott
     
 

From the author of the international bestseller Schott's Original Miscellany, the new collection of vital irrelevance and uncommon knowledge from the worlds of food and drink.

The eponymous foods, famous last meals, and perfect martini proportions revealed in the bestselling Schott's Original Miscellany were only the tip of the iceberg: Schott's Food and Drink… See more details below

Overview

From the author of the international bestseller Schott's Original Miscellany, the new collection of vital irrelevance and uncommon knowledge from the worlds of food and drink.

The eponymous foods, famous last meals, and perfect martini proportions revealed in the bestselling Schott's Original Miscellany were only the tip of the iceberg: Schott's Food and Drink Miscellany is a snapper-up of unconsidered trifles from the culinary world. From food history to cooking terms, cocktail recipes to dining etiquette, grace before meals to after-dinner toasts-this olla podrida offers everything for the wine drinker, gastronome, and glutton. Ben Schott's brilliant juxtaposition of delectable tidbits makes this new miscellany so hard to put down, it may even make you late for dinner.

Editorial Reviews

William Grimes
Like its predecessor, Schott's Original Miscellany, the book is pointedly pointless, intentionally aimless and endlessly entertaining … The information age spews forth a tidal wave of facts every day. Mr. Schott has made it his mission to ensure that nothing unimportant gets lost.
— The New York Times
Publishers Weekly - Publishers Weekly
By now, readers may have finally gotten around to reading every last drop of trivia in last year's oddball bestseller (here and in the U.K.), Schott's Original Miscellany. Just in time, the London "miscellanist" returns, bestowing upon hungry readers every random thing they've ever wondered about the culinary arts and then some. It's just as addictive and enlightening as the first book, as Schott uses his signature objectivity to relay such obscure facts as "The Romans developed a taste for the edible dormouse (Myoxus glis), which they fattened in special cages (gliraria) before stuffing and roasting." Servants' wages, rates of digestion, blessings for wine and bread, dining times for monks, cognac nomenclature, Laotian cooking measures, ways to ask for the bill in 22 languages, microbial count in raw meat, Latin names for herbs-Schott addresses all these subjects and more, hopping between completely useless (though always fascinating) information and eminently practical tidbits. The "Some slang for drunkenness" entry (which lists, among other terms, "got a crumb in his beard," "wankered" and "sniffed the barmaid's apron") makes the book a wise choice for placement on the coffee table, while the "Measuring spaghetti" diagram suggests it is an indispensable kitchen reference. (Aug. 23) Forecast: Schott's quirky book will take off, bolstered by a radio satellite tour and ads in the Wall Street Journal and the New Yorker. Copyright 2004 Reed Business Information.
Library Journal - Library Journal
are smash successes, having sold more than two million copies worldwide. His idiosyncratic interests, odd discoveries, and subjective selections have endeared these distinctive reference books to many readers. Original Miscellany included such items as a table of international washing symbols, the International Astronomical Union's system of nomenclature for planets and satellites, and a set of descriptions and examples of the various cloud types. When compiling his first collection, Schott didn't believe it would have practical reference value. But he found to his surprise that his listing of wine bottle nomenclature was being consulted by journalists for reference. Copyright 2006 Reed Business Information.

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Product Details

ISBN-13:
9780747566540
Publisher:
Bloomsbury UK
Publication date:
01/01/2003
Pages:
1
Product dimensions:
5.00(w) x 7.70(h) x 0.75(d)

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