- Tapa dura: 400 páginas
- Editor: Ten Speed Press; Edición: Facsimile Ed (1 de mayo de 2001)
- Idioma: Inglés
- ISBN-10: 1580082971
- ISBN-13: 978-1580082976
- Valoración media de los clientes: Sé el primero en opinar sobre este producto
The Curiosities of Food: Or the Dainties and Delicacies of Different Nations Obtained from the Animal Kingdom (Inglés) Tapa dura – Facsímil, may 2001
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Reseña del editor
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.
Biografía del autor
ALAN DAVIDSON is one of the world'¬?s leading authorities on fish and fish cookery. In 1975, he retired from Britain's diplomatic service to pursue a fruitful career as a food historian and writer. Cofounder and editor of the prestigious food journal Petits Propos Culinares, Alan has authored many books, including the award-winning Oxford Companion to Food and NORTH ATLANTIC SEAFOOD, which was inducted into the James Beard Foundation Cookbook Hall of Fame in 2002. He lives with his wife, Jane, in London, England.
PETER LUND SIMMONDS (1814?1897) was born in Aarhus, Denmark, and eventually moved to London, where he pursued his interest in agriculture and food consumption. He served as curator for the British exhibit at the Paris Exhibition in 1867 and the Amsterdam exhibitions in 1869 and 1883.
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There is a wealth of detail contained here, with some mind-boggling and stomach-turning anecdotes, but one should have a good dictionary ready to hand for those common Victorian words which are obscure (not to say obsolete) nowadays:- calapash & calapee (upper and lower turtle meat); lymph (pure, clear water); maw (stomach); quintal (hundredweight); train-oil (whale-oil); rypeu (ptarmigan); phlebotomized (bled).
A subtle (but sometimes hilarious) undercurrent of humour pervades the whole book; e.g. re gelatine, "The Americans ... tried to pass off upon us isinglass made of fish bones, but it would not go down" and "the only difference between this and joiner's glue is its greater price". It is apparent that the author takes a vicarious pleasure in rooting out the more extreme and gut-wrenching descriptions of cuisine and customs from writings by various travellers in remote lands.
Overall, this is a witty, engaging collection of unusual (probably useless, but great for quizzes!) trivia that well-deserves this long-overdue resurrection.
If only Mr. Simmonds had lived long enough to complete the companion book of vegetable food curiosities...
Gets my 5 stars.
The printface remains from its original publishing, so you will not mistake this for a book that was written recently. The book has no illustrations, but is in text only. It is a bit interesting from an acedemic point of view.