The Pleasures of the Table : (Registro nro. 103178)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03031cam a22003253u 4500 |
| 001 - CONTROL NUMBER | |
| control field | 62354 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | UtSlPG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260610134433.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr n |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 260607r2020||||utu|||||o|||||||||||||| d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 02026094 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | UtSlPG |
| 041 #7 - LANGUAGE CODE | |
| Language code of text/sound track or separate title | en |
| Source of code | iso639-1 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Ellwanger, George H. |
| Fuller form of name | (George Herman), |
| Dates associated with a name | 1848-1906 |
| 245 14 - TITLE STATEMENT | |
| Title | The Pleasures of the Table : |
| Remainder of title | 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 |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Salt Lake City, UT : |
| Name of producer, publisher, distributor, manufacturer | Project Gutenberg, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2020 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource : |
| Other physical details | multiple file formats |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 500 ## - GENERAL NOTE | |
| General note | Release date is 2020-06-08 |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Introductory -- Cookery among the ancients -- With Lucullus and Apicius -- The Renaissance of cookery -- Old English dishes -- L'Almanach des Gourmands -- A German Speisekarte -- The school of Savarin -- From Carême to Dumas -- The cook's confrère -- American vs. English cookery -- At table with the clergy -- Sundry guides to good cheer -- Of sauces -- The spoils of the cover -- Two esculents par excellence -- Sallets and salads -- Sweets to the sweet -- Bibliography. |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE | |
| Creation/production credits note | Produced by Karin Spence, Turgut Dincer and the Online<br/>Distributed Proofreading Team at https://www.pgdp.net (This<br/>file was produced from images generously made available<br/>by The Internet Archive) |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "The Pleasures of the Table" by George H. Ellwanger is a historical account written in the early 20th century. This work delves into the rich history of gastronomy, detailing its evolution, literature, esteemed chefs, and the philosophy surrounding the enjoyment of food. The text shifts focus beyond mere recipes to explore the aesthetic and cultural significance of dining throughout various epochs, emphasizing the artistry associated with cookery. The opening of the book sets the stage for an exploration of the art of cooking, suggesting that while modern advancements have enhanced culinary techniques, many still struggle with dietary-related ailments. Ellwanger reflects on the deep connection between nutrition, health, and the enjoyment of food, emphasizing that cooking is both an essential skill and an art that has evolved from ancient times. He points out that, rather than a desire for more instruction on practical cookery, the world needs a curated collection of the best recipes and insights from culinary history. The narrative establishes a foundation for the chapters that will follow, hinting at tales from antiquity and the grandeur of dining through the ages. (This is an automatically generated summary.) |
| 534 ## - ORIGINAL VERSION NOTE | |
| Note about original | Original publication data not identified |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Gastronomy |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://www.gutenberg.org/ebooks/62354">https://www.gutenberg.org/ebooks/62354</a> |
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