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The Romance Of The Table: In Three Parts. I. Breakfast, Ii. Dinner, Iii. Tea
Paperback
Food WritingCoffee & TeaGeneral World History
ISBN13: 9781279462539
Publisher: Nabu Press
Published: Apr 6 2012
Pages: 454
Weight: 1.39
Height: 0.92 Width: 6.14 Depth: 9.21
Language: English
The Romance of the Table explores the history and customs surrounding the three most important meals of the day: breakfast, dinner, and tea. Written with a charming Victorian sensibility, this book delves into the origins of various dishes and beverages, offering insights into the social rituals and etiquette associated with dining in a bygone era.
From the preparation of coffee and tea to the serving of elaborate dinners, Jehiel Keeler Hoyt provides a fascinating glimpse into the culinary practices of the time. Discover the stories behind the foods we eat and the traditions that have shaped our dining experiences. A delightful read for food enthusiasts and history buffs alike.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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