Table traits, with something on them

Chapter 44: FOOTNOTES:

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About This Book

A collection of essays and sketches examines food, drink, and dining customs through practical advice, historical anecdotes, and social observation. Chapters address digestion and breakfast, beverages such as tea, coffee, chocolate and wine, and aspects of cooking including sauces and the roles of cooks, while anecdotes range from classical myth to modern banquets. The author mixes gastronomic instruction with literary and cultural commentary to show how meals reveal taste, health, and manners. Humorous asides and travel incidents lighten analytical passages, producing a varied portrait of culinary life across periods rather than a systematic cookbook.

FOOTNOTES:

1 Henry Holden Frankum, Esq.

“’Twixt the gloaming and the murk,

When the kye comes hame.”—Hogg.

3 Φιλομμειδὴς Ἀφροδίτη. Iliad, iii. 414.

4 After “Cupiditate et Amore,” Livy ungallantly adds, “quæ maxime ad muliebre ingenium efficaces preces sunt.”

5 Lady Morgan, I think, calls dancing, “the Poetry of Motion.”

6 “Qu’est-ce que la danse? le sourire des jambes. Qu’est-ce que le sourire? la danse du visage.”—Bibliophile Jacob.

7 The theatre at Boulogne stands on the site of the old convent garden belonging to the Cordeliers, the sea formerly flowed close to the spot. When Henry VIII. took Boulogne, he converted the convent into a marine arsenal.