Gastronomy; or, The School for Good Living: A Literary and Historical Essay on the European Kitchen, Beginning with Cadmus the Cook and King, and Concluding with the Union of Cookery and Chymistry

The art of the chef and the appreciation of good food have been with us since time immemorial, as this work delightfully demonstrates. Dedicating the book to 'professors of culinary science in the United Kingdom', the anonymous author sets out to trace developments 'from the age of pounded acorns to the refinements of modern luxury'. The style is irresistibly extravagant, with vocabulary to match, introducing the reader to the concept of the 'theogastrophilist': one who makes his belly his ...