Gusto : essential writings in nineteenth-century gastronomy / edited with an introduction by Denise Gigante ; with a foreword by Harold Bloom.
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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| Format: | Book |
| Language: | English French |
| Published: |
New York :
Routlege,
2005.
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| Subjects: |
MARC
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| 245 | 0 | 0 | |a Gusto : |b essential writings in nineteenth-century gastronomy / |c edited with an introduction by Denise Gigante ; with a foreword by Harold Bloom. |
| 264 | 1 | |a New York : |b Routlege, |c 2005. | |
| 300 | |a xliii, 298 pages : |b illustrations ; |c 24 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | 0 | |t Foreword / |r Harold Bloom -- |t Introduction / |r Denise Gigante -- |g 1. |t Alexandre Balthazar Laurent Grimod de la Reyniere (1758-1837) : in English translation by Michael Garval -- |t From The gourmand's almanac (1803-12) -- |t From The host's manual (1808) -- |g 2. |t William Kitchiner (1775 -1827) -- |t From The cook's oracle (1817) -- |t From Peptic precepts (1821) -- |g 3. |t Launcelot Sturgeon (pseudonym) -- |t From Essays, moral, philosophical, and stomachical (1822) -- |g 4. |t Charles Lamb (1775-1834) -- |t A dissertation upon roast pig (1823) -- |t Grace before meat (1823) -- |g 5. |t Jean-Anthelme Brillat-Savarin (1755-1826) -- |t From Physiologie du Gout (1826) -- |g 6. |t Dick Humelbergius Secundus (pseudonym) -- |t From Apician morsels (1829) -- |
| 505 | 0 | 0 | |t Foreword / |r Harold Bloom -- |t Introduction / |r Denise Gigante -- |g 1. |t Alexandre Balthazar Laurent Grimod de la Reyniere (1758-1837) : in English translation by Michael Garval -- |t From The gourmand's almanac (1803-12) -- |t From The host's manual (1808) -- |g 2. |t William Kitchiner (1775[?]-1827) -- |t From The cook's oracle (1817) -- |t From Peptic precepts (1821) -- |g 3. |t Launcelot Sturgeon (pseudonym) -- |t From Essays, moral, philosophical, and stomachical (1822) -- |g 4. |t Charles Lamb (1775-1834) -- |t A dissertation upon roast pig (1823) -- |t Grace before meat (1823) -- |g 5. |t Jean-Anthelme Brillat-Savarin (1755-1826) -- |t From Physiologie du Gout (1826) -- |g 6. |t Dick Humelbergius Secundus (pseudonym) -- |t From Apician morsels (1829) -- |g 7. |t Thomas Walker (1784-1836) -- |t From Aristology, or the art of dining (1835) -- |g 8. |t William Makepeace Thackeray (1811-68) -- |t From The book of snobs (1847) -- |g 9. |t The Alderman (pseudonym) -- |t From The knife and fork (1849) -- |g 10. |t Dining, considered as a fine art (anonymous) -- |t From Harper's New Monthly Magazine (December 1858) -- |g 11. |t William Blanchard Jerrold (1826-84) -- |t From The epicure's year book and table companion (1868) -- |g 12. |t Alexandre Dumas (1802-70) -- |t From Dictionary of cuisine (1873) -- |g App. A. |t Joseph Berchoux (1760-1839) -- |t From Gastronomy, or the Bon-vivant's guide (1801) -- |g App. B. |t Subjects of the frontispieces -- |t From The gourmand's almanac (1803-12). |
| 520 | |a 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. | ||
| 588 | |a Machine converted from AACR2 source record. | ||
| 650 | 0 | |a Cooking, English |x History |y 19th century. | |
| 650 | 0 | |a Cooking, French |x History |y 19th century. | |
| 650 | 0 | |a Gastronomy |x History |y 19th century. | |
| 700 | 1 | |a Gigante, Denise, |d 1965- |e editor, |e writer of supplementary textual content. |9 255352 | |
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