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Updated: May 18, 2025
Yet here was a mouth manifestly intended for greater things in the way of gastronomy than herrings; nor did it require more than the most casual glances to satisfy one of so obvious a fact. Then the teeth were heroic in size, protruding some four or five inches from the gum, and solidly set more than that into its firm and compact substance.
Finally, amongst the most faithful in the ranks of gastronomy we must reckon many of the devout i.e., those spoken of by Louis XIV. and Molière, whose religion consists in outward show; nothing to do with those who are really pious and charitable. Let us consider how this comes about. Of those who wish to secure their salvation, the greater number try to find the most pleasant road.
And he contemplated, with an emotion which every word of the little woman increased, this poor, miserable apartment, where the wife lived, taking care of her children, while the husband, Monsieur Puck or Monsieur Gavroche, paraded at the fancy fairs or at the theatres; figured at the races; tasted the Baroness Dinati's wines, caring only for Johannisberg with the blue and gold seal of 1862; and gave to Potel and Chabot, in his articles, lessons in gastronomy.
The practical side of the Roman priesthood was the priestly cuisine; the augural and pontifical banquets were as it were the official gala-days in the life of a Roman epicure, and several of them formed epochs in the history of gastronomy: the banquet on the accession of the augur Quintus Hortensius for instance brought roast peacocks into vogue.
Eternal swilling, and the rank habits and braggadocio manners which it engendered, came to a climax in George IV's reign. Since then, excessive drinking has gone out of fashion, but an elaborate style of gastronomy has come in to fill the void; so there is not much gained. Byron used to boast of the quantity of wine he had drunk.
But the first course, with its profusion of birds, flesh, and fishes, its marvellous combinations of forced meats, and inventive poetry of sauces, was now over. And in the interval preceding that second course, in which gastronomy put forth its most exquisite masterpieces, the slaves began to remove the tables, soon to be replaced.
That is what I call the poetry of gastronomy!" "Yes," said I, with a sigh, "they certainly had, in some respects, the advantage over us. Who can pore over the suppers of Apicius without the fondest regret? Brougham in honour of Mr. "Bravo, my lord," cried I, warmly. "'Qu'un Cuisinier est un mortel divin! Why should we not be proud of our knowledge in cookery?
How we revel in the brutal digestive details, and call it gastronomy! How our host plumes himself on his wine, as though it were a personal virtue, and not the merely obvious accessory of a man with ten thousand a year! Strange, is it not, how we pat and stroke our possessions as though they belonged to us, instead of to our money our grandfather's money?
The white folk, fearing that the poor heathen might become debauched if they possessed too much wealth, had gathered those diamonds in when they could and later had started mining for the precious gems, with what success the heathen did not know. I tried the Dutchman on the same point, but I might as well have interviewed an oyster in regard to the science of gastronomy.
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