Or the Dainties and Delicacies of Different Nations Obtained from the Animal Kin gdom
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." Ä¢ 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.
History o ia Country Ka tata ki te Ao i roto i te whāinga a Maori he ki te whakaki koutou ngakau ki te matauranga kōrero māmā ki tenei MAORI . Ko te MAORI ngāwari ki te whakamahi , whakahauora me te kī taurangi ki te e whakaongaonga ! Taea e koe te pānui i tēnei MAORI te kore tetahi matauranga i mua o ngā mahi o mua . Tenei MAORI He rauemi pai…
From the Hardcover edition.
How to download book
Buy this book
You can buy this book now only for $13.09. This is the lowest price for this book.
Download book free
If you want to download this book for free, please register, approve your account and get one book for free.
After that you may download book «The Curiosities of Food»: