02.12.2016
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The Curiosities of Food [PDF]

by Peter Lund Simmonds
Originally published in London in 1859, this rare treasure of culinary history was recently brought to light in the award-winning Oxford Companion to Food, whose author, Alan Davidson, used it as a primary reference in researching some of the more obscure foodstuffs consumed across the globe. Davidson writes that "[CURIOSITIES] is in all probability the first attempt to write a general worldwide survey of animal products." Long out of print and scarce even in the antiquarian market, this lost classic of wit, erudition, and grand storytelling is now made available in a facsimile edition, with an introduction by Davidson. As Simmonds reveals in his charming culinary travelogue, just about everything that walks, swims, crawls, slithers, or flies has been eaten at one time or another, and the eminent Victorian scholar has the tasting notes. On lizards: "In Guatemala, there is a popular belief, that lizards eaten alive cure cancer. . . . The man who first eat a live oyster or clam, was certainly a venturous fellow, but the eccentric individual who allowed a live lizard to run down his throat was infinitely more so." • One of the most important works of culinary history from the nineteenth century, and a significant primary source for Alan Davidson's award-winning Oxford Companion to Food.
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Book info

Title
eBook formatHardcover, (torrent)En
Author
PublisherTen Speed Press
File size6.9 Mb
GanreFood And Drink
Release date 02.06.2001
ISBN9781580082976
Pages count372
Book rating4 (10 votes)
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1 comment

1. Persia Emily | 02.12.2016 17:33

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Thank you! Great book!

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