The Pleasures of the Table

Gastronomy from ancient days to modern times — the feasts of Greece and Rome, the great chefs and their schools, the literature of the table, and Ellwanger's own views on the aesthetics of dinner-giving.

The Cook's Confrère

5 pages in this part of The Pleasures of the Table.

The Cook's Confrère

"Les vûës courtes, je veux dire les esprits bornez et resserrez dans leur petite sphère, ne peuvent comprendre cette universalité de talens…

The Cook's Confrère: Hindus

By the ancient Egyptians the flesh of the swine was held to be impure. So was that of the camel, the cony, and the hare; so also the fat of…

The Cook's Confrère: C'est

C'est un deuil, mais un deuil qui n'est pas sans saveur; Versons des pleurs, amis, surtout versons des litres! Il était si mignon, si…

The Cook's Confrère: Elia

The volume in question referred, indeed, to "lamb," and proved to be the excessively rare first edition of "The Essays of Elia" (London…

The Cook's Confrère: Shakespeare

Consider him likewise in his ferine state as most closely related to nature, moving majestically through the fastnesses of his native…

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