The Curiosities of Food: Or, The Dainties and Delicacies of Different Nations Obtained from the Animal KingdomThis spring Ten Speed Press is pleased to announce the birth of the Culinary Classics and Curios series, a line of long-ago published seminal books for serious cooks and food lovers. Selected by our editors with the help of chef friends, food writers, and authors, each of the Classics and Curios has been chosen because it remains influential, even if it's out of print, hard to find, and well aged. Those in the know consider these books among their most coveted volumes and still swear by them, forever enchanted by the uncommon personality, information, and passion that is their collective hallmark. To help recreational and professional cooks alike rediscover the special value of these books, each new edition features a substantive introduction by a wellknown food writer with a meaningful connection to the work. The Classics and Curios are quality hardcover editions at affordable prices. As serious cooks and cookbook collectors, we here at Ten Speed are delighted to finally have these culinary canons back in our kitchen libraries and know they'll find their way onto the shelves of those who share our passion for good cooking. 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. This lost classic of wit, erudition, and grand storytelling is now made available in a facsimile edition. |
Contents
John Bulls partiality for Beef 2 Comparative quantities | 10 |
gines of various Countries 38 Rawflesh eaten in Green | 45 |
Monkeys eaten in South America Africa and the Eastern | 58 |
Camels Flesh 111 Axis DeerMoose DeerCaribbooVen | 113 |
BIRDS | 122 |
GRALLATORES | 148 |
FISH | 207 |
of Cummelmums used to rasp over Rice 223 Sharks | 229 |
INSECTS | 292 |
lectingCakes and Bread called Hautle made from them | 314 |
Flesh of Crustaceans Difficult of DigestionVarieties of Con | 316 |
Oysters Natives and Scuttlemouths Racoon or Parasitic | 342 |
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Common terms and phrases
abundant alligator America anchovies article of food barrels bêche-de-mer beef birds boat boiled bones called Cape Colony caught China Chinese coast colour considered consumption cooked crabs crustacea cured dainty delicacy delicate dish dogs dried ducks eaten eels eggs epicures esteemed excellent fattened feed feet fins fire fish fishermen fishery flavour flesh fowl fresh frogs ground guana head horse horse-flesh inches Indians inhabitants insects islands Jamaica killed kind Lake larvæ liver lizards lobsters locusts luxury Mauritius meat monkeys natives negroes nests oysters palatable pemmican piculs pigeons pork pound prawns quadrupeds quantity rats relish resembles rivers roasted Robert Schomburgk salmon salt says season shark shell shores shrimps skin smoked snails snakes sold soup South America species stewed tail taken taste tortoise tribes turtle venison weighing young