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.

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Traditions Culinaires Et L'Art De Man: Thomas

Hirztag, a strange custom of that festival, Lyne (Bishop de), referred to, 149 Hollar, quoted, 358 Homer, quoted, 20 Hone (Wm.), poem on mince-pie, 435 Hood (Thomas), referred to, 316 Horace, quoted, 11, 26, 39, 40, 113, 398; referred to, 38, 39; his fondness for sweets, 428-429 Host, a delicate, as defined by La Reynière, 139; vs. guest, Baron Brisse's aphorism on, 228; his duty to his guests, 264-265, 330- 331 Housewife, troubles of the, 260 Hugo (Victor), referred to, 341 Hunt (Leigh), on pig-driving, 239 Ice-cream, discoverer of, 434 Indian summer, poem on, 373 Indigestion, La Reynière on the causes of, 133 Ingoldsby (Thomas), referred to, 289; quoted, 280, 291, 306, 438 Jacque (Charles), referred to, 233, 245, Janin (Jules), referred to, 5, 211, 213, 348, 445 Jefferies (Richard), on feasting the chapelpastor, 287 Johnson (Dr.), quoted, 111, 248 Jordaens, referred to, 6 Jury dégustateur (the), 120 et seq.

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