The Pleasures of the Table / An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-giving

Metadata

Gutenberg ID

62354

Title

The Pleasures of the Table / An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-giving

Language

en

Book source

Project Gutenberg

Description max 80 words

George H. Ellwanger's comprehensive guide explores gastronomy from ancient times to the present, blending historical analysis with culinary aesthetics. The text examines the evolution of cooking techniques, the cultural significance of dining, and the health implications of diet, offering a scholarly yet accessible look at the art of feeding humanity.

Summary up to 500 words

In "The Pleasures of the Table," George H. Ellwanger presents a comprehensive history of gastronomy, tracing the evolution of cookery from primitive survival strategies to refined high cuisine. The work establishes food as essential not only for physical health but also for mental efficiency, citing authorities like Seneca and Yuan Mei to argue that proper nourishment shapes character and society. Ellwanger details the dietary habits of ancient civilizations, noting how Egyptians utilized olive oil while Greeks and Romans excluded women from feasts. He describes how early humans relied on insects, roots, and game before mastering breadstuffs and pastry. The author extensively covers the transition from simple boiling and roasting over open fires to complex French techniques, highlighting legendary figures like Carême and Vatel. Specific ingredients receive significant attention, such as the potato, which revolutionized global sustenance, and the truffle, revered as a delicacy. The text addresses the social etiquette of dining, referencing the strict rules of the "bon vivant" and critiquing the decline of traditional French cuisine in favor of overly spiced dishes. Ellwanger includes engaging anecdotes about historical figures, such as General John C. Breckinridge, who popularized planked shad. He critiques the deterioration of Parisian cooking while praising American simplicity. Throughout the text, he emphasizes that while recipes are important, the true art lies in the cook's judgment and an understanding of hygiene. He concludes that a perfect cuisine acts as the best doctor for both body and mind, asserting that a well-nourished nation becomes a progressive one, whereas poor nourishment leads to intemperance and maleficence.

LLM editorial rating

4.2/5

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data/epubs/pg62354.epub

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Categories

• Gastronomy