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The Curiosities of Food: Or the Dainties and Delicacies of Different Nations Obtained from the Animal Kingdom

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really liked it 4.0  ·  Rating Details ·  12 Ratings  ·  2 Reviews
Originally published in London in 1859, this rare treasure of culinary history was recently brought to light in the award-winning Oxford Companion to Food, whose author, Alan Davidson, used it as a primary reference in researching some of the more obscure foodstuffs consumed across the globe. Davidson writes that "[CURIOSITIES] is in all probability the first attempt to wr ...more
Hardcover, 372 pages
Published June 22nd 2001 by Ten Speed Press
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Mykle
Apr 13, 2010 Mykle rated it really liked it
Egad! What a portrait of humanity as an all-gobbling, endlessly hungry pestilence upon every other thing that moves or breathes!

Mr. Simmonds is a charming wit, and he does seem to play favorites -- roasted iguana, anyone? -- but once you peel back the top layer of self-congratulatory Victorian Anglocentricism, you find two truths.

The first is that, even 100 years ago, everywhere on earth human beings were honing the process of consuming EVERYTHING, always boasting about how much, always certain
...more
Desyl
Jan 14, 2008 Desyl rated it liked it
Shelves: food
home. found in solvang before trattoria grappolo.
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Peter L.Simmonds was a journalist and founder of Simmonds' Colonial Magazine and Foreign Miscellany, a magazine focusing on issues of British colonial and commercial affairs. As well as editing this magazine for many years, Simmonds wrote books on a variety of subjects including food, agriculture, international trade and polar exploration
More about Peter Lund Simmonds...

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