03031cam a22003253u 4500 62354 UtSlPG 20260610134433.0 m cr n 260607r2020||||utu|||||o|||||||||||||| d 02026094 UtSlPG en iso639-1 TX Ellwanger, George H. (George Herman), 1848-1906 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 Salt Lake City, UT : Project Gutenberg, 2020 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2020-06-08 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. Produced by Karin Spence, Turgut Dincer and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) "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.) Original publication data not identified Gastronomy https://www.gutenberg.org/ebooks/62354 103178 103178