Food and Flavor: A Gastronomic Guide to Health and Good LivingCentury Company, 1913 - 594 Seiten |
Andere Ausgaben - Alle anzeigen
Häufige Begriffe und Wortgruppen
acid adulterated American appetizing apples bacon baked beef birds boiled borax bread Bulletin Burbank butter cakes canvasback duck celery cents cheese chicken cities coal tar coffee cold consumer cookery cooking corn cream culinary dealers delicacies delicious digestible dinner dishes eaten eggs England English epicures escarole experiments fact farmers fish Flavor fowl fragrance France French French cuisine fresh fried fruit gastronomic German girls Horace Fletcher hors d'œuvre important Italian juice kinds kitchen lobster London Luther Burbank macaroni meal meat milk mutton nomic nutritive olive oil oranges oysters palate Paris peaches pigs pork potatoes poultry pounds preserved pudding restaurants roast salad salicylic acid salt sauce sausages savory served smell smoked soup sour spoiled steak stew stomach storage sugar sweet taste things tion tomatoes turkey usually varieties vegetables vinegar Wiley York
Beliebte Passagen
Seite 397 - I never knew any man who relished good eating more than he did. When at table, he was totally absorbed in the business of the moment ; his looks seemed rivetted to his plate; nor would he, unless when in very high company, say one word, or even pay the least attention to what was said by others, till he had satisfied his appetite...
Seite 398 - Very merry at, before, and after dinner, and the more for that my dinner was great, and most neatly dressed by our own only maid. We had a fricasee of rabbits and chickens, a leg of mutton boiled, three carps in a dish, a great dish of a side of lamb, a dish of roasted pigeons, a dish of four lobsters, three tarts, a lamprey pie (a most rare pie), a dish of anchovies, good wine of several sorts, and all things mighty noble and to my great content.
Seite 429 - Fruit women screamed, carters fought, cabbage stalks and rotten apples accumulated in heaps at the thresholds of the Countess of Berkshire and of the Bishop of Durham...
Seite 398 - Home from my office to my Lord's lodgings where my wife had got ready a very fine dinner — viz. a dish of marrow bones; a leg of mutton; a loin of veal; a dish of fowl, three pullets, and a dozen of larks all in a dish; a great tart, a neat's tongue, a dish of anchovies; a dish of prawns and cheese.
Seite 397 - At supper this night he talked of good eating with uncommon satisfaction. ' Some people (said he,) have a foolish way of not minding, or pretending not to mind, what they eat. For my part, I mind my belly very studiously, and very carefully; for I look upon it, that he who does not mind his belly will hardly mind anything else'.
Seite 398 - Johnson's own notions about eating, however, were nothing less than delicate: a leg of pork boiled till it dropped from the bone, a veal pie with plums and sugar, or the outside cut of a salt buttock of beef, were his favourite dainties.
Seite 78 - Under precisely the same conditions of temperature and humidity, drawn fowls will keep from twenty to thirty days longer than those not drawn. The presence of undigested food and of excrementitious substances in animals which have been killed most certainly favors tainting of the flesh and general decomposition. The viscera are the first parts to show putrescence, and allowing these to remain within the body cannot do otherwise than favor infection of the flesh with bacteria and ptomaines, even if...
Seite 568 - ... incongruities. Then there is a rich glutinous smoothness in the pulp, which nothing else possesses, but which adds to its delicacy. It is neither acid, nor sweet, nor juicy, yet one feels the want of none of these qualities, for it is perfect as it is. It produces no nausea or other bad effect, and the more you eat of it the less you feel inclined to stop. In fact, to eat durions is a new sensation worth a voyage to the East to experience.
Seite 397 - ... (continued he) a man seldom thinks with more earnestness of any thing than he does of his dinner ; and if he cannot get that well dressed, he should be suspected of inaccuracy in other things.
Seite 44 - Now as early as the year 1848 Mr. Gladstone formulated to himself rules for chewing food. Previously to that he had always paid great attention to this requirement of nature ; but at that date he laid down as a rule for his children that thirty-two bites should be given to each mouthful of meat, and a somewhat lesser number to bread, fish, &c.