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1 Burnside Cooking and Food- Food Writing

This title in other editions

Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History

by

Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History Cover

 

Synopses & Reviews

Publisher Comments:

Mark Kurlansky, bestselling author of Salt and Cod, serves up a smorgasbord of food writing through the ages, from Plato to Louis Prima
Choice Cuts offers more than two hundred mouth-watering selections, including Brillat-Savarin on chocolate; Waverley Root on truffles; M. F. K. Fish on gingerbread; Pablo Neruda on French fries; Alexandre Dumas on coffee; and a vast variety by Escoffier, Elizabeth David, A. J. Liebling, Ernest Hemingway, Virginia Woolf, Dickens, Balzac, Chekhov, Orwell, and Alice B. Toklas, among others. Filled throughout with recipes, menus, classic photographs, and Kurlansky’s own original drawings, Choice Cuts is a must-have for any serious lover of food.

“The most outrageously broad, gregarious food writing anthology.” –Saveur

Mark Kurlansky is the author of many books including Salt, The Basque History of the World, 1968, and The Big Oyster. His newest book is Birdseye.

Synopsis:

Offering more than 200 mouthwatering selections, the award-winning author serves up this collection of writings about food by the world's most discerning gourmets and gourmands through the ages. Includes recipes, menus, classic photos, and drawings.

Synopsis:

Award-winning food writer Mark Kurlansky serves up a true smorgasbord of "choice cuts" by the world's most discerning gourmets and gourmands through the ages. From Plato on the art of cooking to Louis Prima at the pizzeria to Pablo Neruda on French fries and M.F.K. Fisher on gingerbread, "Choice Cuts" offers more than 200 selections--all enhanced by Kurlansky's original drawings.

About the Author

Mark Kurlansky is an award-winning and bestselling author. His most recent book is 1968: The Year That Rocked the World.

Table of Contents

Choice Cuts Acknowledgments

Introduction: Better Than Sex

Chapter One: Gourmets and Gourmands

Mark Kurlansky on Gourmets (1999)

Ben Sira Against Gluttony (second century B.C.)

Le Mésnagier de Paris on Gluttony (1393)

Jean Anthelme Brillat-Savarin on Gourmets (1825)

Alexandre-Balthazar-Laurent Grimod de la Reynière on Gourmets and gluttons (1804)

Auguste Escoffier on the Art of Cooking in Modern Society (1907)

Henri Gault and Christian Millau on Nouvelle Cuisine (1973)

A.J. Liebling on Boxing Away Glottony (1959)

Chapter Two: Food and Sex

John Ash on M.F.K. Fisher's Warm Sandwich (1999)

M.F.K. FIsher on the Virility of Turkish Desserts (1937)

Emile Roumer on Peasant Love (1930)

Brillat-Savarin on Woman Gourmets (1825)

Grimod de la Reyniè on Why Blondes Go Better Than Brunettes with Food

M.F.K. Fisher on Bachelor Cooking

Chapter Three: Memorable Meals

Eating at Cab Calloway's (1948)

Martial's Dinner Invitation (first century A.D.)

Herodotus on Egyptian Dining (fifth century B.C)

Plutarch on Lucullus Dining with Himself (first century A.D.)

Frances Calderón de la Barca on Mexican Food (1842)

Lady Nugent on Overeating in Colonial Jamaica (1802)

Giuseppe Tomasi di lampedusa on Sicilian Dining (1958)

Chiquart on Preparing a Royal Feast (1420)

Ernest Hemingway on How He Likes to Eat (1951)

Sarah Josepha Hale on Thanksgiving Dinner (1841)

Nelson Algren on the Land of the Mighty Breakfast (1940)

W.H. Auden and Louis MacNeice on Icelandic Food (1936)

Hooker on Icelandic Food (1809)

Martial on Applause for Pomponius (first century A.D.)

Charles Dickens Dines at Delmonico's New York (1867)

Chapter Four: Favorite Restaurants

Irving Berlin on Lunching at the Automat (1932)

George G. Foster on New York Oyster Cellars (1850)

Joseph Wechsberg on Tafelspitz at Meissl and Schadn in Vienna (1948)

A.J. Liebling on Restaurant Maillabuau in Paris (1959)

M.F.K. Fisher on Monsieur Paul's (1943)

James Beard on Meier and Frank's in Portland (1964)

Lawrence Ferlinghetti's Café (1972)

Chapter Five: Markets

Émile Zola on the Triperie at Les Halles (1873)

Edna Ferber on a Chicago Market Window (1912)

Claude McKay on a Fruit Stand in Harlem (1930)

Samuel Chamberlain on the Fish Market in Marblehead, Mass. (1943)

Wole Soyinka on an Evening Market in Nigeria (1981)

Chapter Six: Not Eating

Sholum Aleichem on Yom Kippur (1902)

John Steinbeck on Starvation in California's Harvest (1938)

Mencius on Feeding China (third century B.C.)

Brillat-Savarin's Advice to Women Who Are Thin (1825)

Martial on Not Being Fed (first century A.D.)

Chapter Seven: Rants

Pellegrino Artusi Against Frying Salt Cod (1891)

Elizabeth David Against the Garlic Press (1986)

Alexis Soyer in Defense of the Frying Pan (1860)

Grimod de la Reynière Against Peacocks (1804)

Ludwig Bemelmans Against Paris Waiters (1964)

George Orwell on Paris Cooks and Waiters (1933)

A.J. Liebling Against Food That Does Not Know Its Own Mind (1959)

Karl Friedrich von Rumohr on Emotions to Be Avoided While Eating (1822)

Artial Against Poetry at the Table (first century A.D.)

Chapter Eight: On Bread Alone

Galen on Refined Bread (A.D. 180)

Platina on Bread (1465)

Marjorie Kinnan Rawlings on Hot Biscuits and Dutch Oven Rolls (1942)

Clementine Paddleford on the Best Buns of 1949

Elizabeth David on Toast (1977)

Mimi Sheraton on Bialys (2000)

Chapter Nine: They Mystery of Eggs

A Baghdad Recipe for Onions and Eggs (1373)

Hanna Glasse on Making Eggs (1747)

Lydia Maria Child on Poached Eggs (1829)

Pellegrino Artusi on Drinking Eggs (1891)

James Beard on Scrambled Eggs (1974)

Angelo Pellegrini on Chicken Intestine Omelettes (1948)

Chapter Ten: Eating your Vegetables

Cato on Preserving Green Olives (second century A.D)

Pliny the Elder on Onions (first century A.D.)

M.F.K. Fisher on the Dislike of Cabbage (1937)

Cato on Cabbage Eaters (second century B.C.)

Elena Molokhovets on Borscht (1897)

James Beard on Radishes (1974)

Karl Frierich von Rumohr on Cucumbers (1822)

Jane Grigson on Laver (1978)

Giacomo Castelvetro on Spinach (1614)

Karl Friedrich von Rumohr on Spinach (1822)

Marjorie Kinnan Rawlings on Okra (1942)

Annabella P. Hill's Gumbo (1872)

Giacomo Castelvetro on Artichokes (1614)

Chapter Eleven: A Hill of Beans

Galen on Beans and Peas (A.D. 180)

Waverly Root on Cassoulet (1958)

Jose Maria Busca Isusi on the Smoothness of Tolosa Beans (1972)

Chapter Twelve: The Fish That Didn't Get Away

Alice B. Toklas Murders a Carp (1954)

Taillevent's Oyster Stew (1390)

Robert May on Oyster Stew (1685)

Anton Chekhov on Oysters (1884)

Eleanor Clark on Belons (1959)

Archestratus on Small Fry Filefish, and Sowfish (330 B.C.)

Jose Maria Busca Isusi on Cod and on the Basque Problem (1983)

Tabitha Tickletooth on the Dread Fried Sole (1860)

Alexandre Dumas Père on Crabs (1873)

Peter Lund Simmonds on Land Crabs (1859)

Caroline Sullivan's Jamican Land Crabs (1893)

Jose Maria Busca Isusi on Eels (1983)

Ernest Hemingway on Fish in the Seine (1964)

Chapter Thirteen: Poultry, Fowl, and Other Ill-Fated Birds

Anthimus on Chicken, Peacocks, and Other Domestic Poultry (sixth century A.D.)

Caliph al-Ma'mun on Chicken and Pistacios (1373)

Hannah Glasse on Turkey (1747)

Waverly Root on Guinea Fowl (1980)

F.T. Cheng on Bird's Nest (1954)

Ludwig Bemelmans on Poulets de Bresse (1942)

Marjorie Kinnan Rawlings on Killing Birds (1942)

Rawling's Blackbird Pie (1942)

Chapter Fourteen: The Meat of the Matter

Plutarch on Eating Meat (first century A.D.)

Claude Levi-Strauss on Boiled vs. Roasted (1968)

Alexandre Dumas Père on Beefsteak (1873)

Anthimus on Eating Raw Meat (sixth century A.D.)

Nelson Algren on Nebraska Buffalo Barbeque (1940)

Samuel Chamberlain on the Sunday Evening Barbeque (1943)

M.F.K. Fisher on Tripe (1968)

Grimod de la Reynière on Pigs (1804)

Apicius on Sow's Belly and Fig-Fed Pork Liver (first century A.D.)

Mrs. Beeton on Sheep (1860)

Alexis Soyer on the Turkish Way to Roast Sheep (1857)

Le Mèsnagier de Paris on Faking Game Meat (1393)

Eliza Smith's Fake Venison (1758)

Eliza Smith on Recovering Venison When It Stinks (1758)

Neapolitan Recipe to Make a COw, Calf, or Stag Look Alive (fifteenth century)

Jane Grigson on Faggots and Peas (1974)

Apicius on Stuffed Dormice (first century A.D.)

Ludwig Bemelmans on Elephant Cutlets (1964)

Peter Martyr on Sea Turtles (1555) Alexis Soyer on Cooking Meat for Fifty Men (1857)

Chapter Fifteen: Easy on the Starch

Martino's Sicilian Macaroni (1420)

Shizuo Tsuli on Rice (1980)

Neapolitan Rice with Almonds (fifteenth century A.D.)

Marjorie Kinnan Rawlings on Hush Puppies (1942)

Angelo Pellegrini on Polenta (1948)

Catherine E. Beecher and Harriet Beecher Stowe on Potatoes (1869)

Fannie Merritt Farmer on Potatoes (1932)

Pablo Neruda on French Fries (1954)

Chapter Sixteen: A Pinch of Seasoning

Pliny the Elder on Thyme (first century A.D.)

The Talmund on Garlic (A.D. 500)

Platina on Basil (1465)

Karl Friedrich von Rumohr on Sorrel (1822)

The Aobo Tu on Salt Making (1333-1335)

Chapter Seventeen: Just a Salad

Platina on Lettuce (1465)

François Rebelais on Eating Pilgrims in Salad (1534)

Giacomo Castelvetro Johnstone on Salads (1829)

Mrs. Beeton on Endive (1860)

Grimod de la Reynière's Warning on Celery (1804)

Chapter Eighteen: The Thing About Truffles

Waverley Root on Truffles (1980)

Giacomo Castelvetro on Truffles (1614)

Karl Friedrich von Rumohr on Edible Fungus (1822)

Ludwig Bemelmans on Pigs and Truffles (1964)

Pellegrino Artusi on Truffled Potatoes (1891)

Galen on Truffles (A.D. 180)

Chapter Nineteen: Loving Fat

Anthimus on Bacon (sixth century A.D.)

Newfies on Scrunchions (1974)

Platina on Olive Oil (1465)

Marion Harris Neil Tells the Story of Crisco (1913)

Fannie Merritt Farmer on Butter (1896)

Ludwig Bemelmans on the Buttermachine (1964)

William Verrall's Very Fat Peas (1759)

Chapter Twenty: Bearing Fruit

Roaring Lion on "Bananas" (1936)

Anthimus on Apples (sixth century A.D.)

Alexandre Dumas Père on Apples (1873)

Apicus on Preserving Fruit (first century A.D.)

Platina on Figs (1465)

Henry David Thoreau on European Cranberries (1859)

Henry David Thoreau on Watermelons (1859)

Ferdinand Hèdiard on Mangoes (1890)

Christopher Columbus on Pinapples (1493)

Lionel Wafer on Pinapples (1699)

Chapter Twenty-One: The Dark Side of Chocolate

Fransico de Quevedo on the Curse of Tobacco and Chocolate (1628)

Edward Kidder on Chocolate Cream (1730)

Brillat-Savarin on Chocolate (1825)

Alice B. Toklas on Hot Chocolate (1954)

James Beard on Hot Chocolate (1974)

Chapter Twenty-Two: Their Just Desserts

Pliny the Elder on Bees and honey (first century A.D.)

Galen on Pastry (A.D. 180)

Apicus on Rose Patina (first century A.D.)

A Baghdad Recipe for Meat, Sweets, and Bananas (1373)

Amelia Simmons's Independence Cake (1796)

Giuseppe Tomasi di Lampedusa on Rum Jelly (1958)

Gelatin Hints fro Knox (1929)

Pellegrino Artusi on Ice Cream (1891)

M.F.K. Fisher on Gingerbread (1937)

Jane Grigson on English Puddings (1974)

William Ellis on Apple Pie (1750)

Hannah Glasse's Apple Pie (1747)

Chapter Twenty-Three: A Good Drink

Alexandre Dumas Père on Coffee (1873)

Sarah Josepha Hale on Drinking (1841)

Alexis Soyer on Soda Water (1857)

Brillat-Savarin on Water (1825)

Alexandre Dumas Père on Water (1873)

The Talmud on the Right amount of Wine (A.D. 500)

Maimonides on the Benefits of Wine (twelfth century)

A.J. Liebling on Rose Wine (1959)

George Sand on Eau-de-Vie (1959)

Anton Chekhov's Menu for Jountalists (c. 1880)

Frances Calderón de la Barca on Pulque (1840)

Malcolm Lowry on Mescal (1947)

Robert Rose-Rosette on Martinique Punch (1986)

Martial on Drinking Mates (first century A.D.)

Chapter Twenty-Four: Bugs

Frances Calderó de la barca on Mosquito Eggs (1840)

Peter Lund Simmonds on Edible Spiders (1859)

Vincent M. Holt on Eating Insects (1885)

Chapter Twenty-Five: The French

Jérôme Lippomano on How Parisians Eat (1577)

George Orwell on Being Hungry in Paris (1933)

Virginia Woolf on French Cooking (1927)

Alice B. Toklas on French Cooking (1954)

Thomas Jefferson on French Produce (1785)

Hannah Glasse on French Cooking (1747)

M.F.K. Fisher on Leaving France (1932)

Chapter Twenty-Six: The English

George Orwell on English Food (1933)

Jane Grigson on English Food (1970)

Elizabeth David on the Onward (and Downward) March of the English Pizza (1977)

E.M. Forster on Prunes and English Food (1944)

Giacomo Castelvetro on Prunes and England (1614)

Chapter Twenty-Seven: The Americans

Louis Prima on the Pizzeria (1944)

Larousse Gastronomique on American Food (1938)

Louis Diat's Oyster Crabs (1941)

Angelo Pellegrini on the Abundance of America (1948)

Joseph Wechsberg on Cooking for Americans (1948)

Alice B. Toklas on Gertrude Stein's Return to America (1954)

Chapter Twenty-Eight: The Germans

Tacitus on Germans (A.D. 98)

Joseph Wechsberg on Austrians (1948)

Karl Friedrich von Rumohr on Teaching Germans to Cook (1822)

Chapter Twenty-Nine: The Politics of Food

Honoré de Balzac on Eating (1828)

Curnonsky on Political Catagories for Gourmets (1950)

Émile Zola on Fat and Thin People at Les Halles (1873)

Lu Wenfo on Revolutionary Cuisine (1982)

Chapter Thirty: What Does It Mean?

Claude Levi-Strauss on the Idea of Rotten (1968)

Margaret Mead on the Meaning of Food (1970)

Plato on the Art of Cooking (387 B.C.)

Marcel Proust on Madeleines (1913)

A.J.Liebling on Proust (1959)

M.F.K. Fisher on Why She Writes About Food (1943)

Index

Product Details

ISBN:
9780142004937
Editor:
Kurlansky, Mark
Publisher:
Penguin Books
Editor:
Kurlansky, Mark
Author:
Kurlansky, Mark
Subject:
General
Subject:
Essays
Subject:
History
Subject:
Cooking and Food-General
Copyright:
Edition Description:
Paperback / softback
Publication Date:
20041031
Binding:
TRADE PAPER
Grade Level:
from 12
Language:
English
Illustrations:
b/w illustrations and photos throughout
Pages:
496
Dimensions:
8.54x5.56x1.11 in. 1.03 lbs.
Age Level:
from 18

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Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General
Cooking and Food » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking

Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History Used Trade Paper
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Product details 496 pages Penguin Books - English 9780142004937 Reviews:
"Synopsis" by , Offering more than 200 mouthwatering selections, the award-winning author serves up this collection of writings about food by the world's most discerning gourmets and gourmands through the ages. Includes recipes, menus, classic photos, and drawings.
"Synopsis" by , Award-winning food writer Mark Kurlansky serves up a true smorgasbord of "choice cuts" by the world's most discerning gourmets and gourmands through the ages. From Plato on the art of cooking to Louis Prima at the pizzeria to Pablo Neruda on French fries and M.F.K. Fisher on gingerbread, "Choice Cuts" offers more than 200 selections--all enhanced by Kurlansky's original drawings.

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