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This title in other editions

Schott's Food and Drink Miscellany

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Schott's Food and Drink Miscellany Cover

 

Synopses & Reviews

Publisher Comments:

From the author of the international bestseller Schott's Original Miscellany, the new collection of vital irrelevance and uncommon knowledge from the worlds of food and drink.

The eponymous foods, famous last meals, and perfect martini proportions revealed in the bestselling Schott's Original Miscellany were only the tip of the iceberg: Schott's Food and Drink Miscellany is a snapper-up of unconsidered trifles from the culinary world. From food history to cooking terms, cocktail recipes to dining etiquette, grace before meals to after-dinner toasts-this olla podrida offers everything for the wine drinker, gastronome, and glutton. Ben Schott's brilliant juxtaposition of delectable tidbits makes this new miscellany so hard to put down, it may even make you late for dinner.

Review:

"By now, readers may have finally gotten around to reading every last drop of trivia in last year's oddball bestseller (here and in the U.K.), Schott's Original Miscellany. Just in time, the London 'miscellanist' returns, bestowing upon hungry readers every random thing they've ever wondered about the culinary arts and then some. It's just as addictive and enlightening as the first book, as Schott uses his signature objectivity to relay such obscure facts as 'The Romans developed a taste for the edible dormouse (Myoxus glis), which they fattened in special cages (gliraria) before stuffing and roasting.' Servants' wages, rates of digestion, blessings for wine and bread, dining times for monks, cognac nomenclature, Laotian cooking measures, ways to ask for the bill in 22 languages, microbial count in raw meat, Latin names for herbs — Schott addresses all these subjects and more, hopping between completely useless (though always fascinating) information and eminently practical tidbits. The 'Some slang for drunkenness' entry (which lists, among other terms, 'got a crumb in his beard,' 'wankered' and 'sniffed the barmaid's apron') makes the book a wise choice for placement on the coffee table, while the 'Measuring spaghetti' diagram suggests it is an indispensable kitchen reference. Forecast: Schott's quirky book will take off, bolstered by a radio satellite tour and ads in the Wall Street Journal and the New Yorker." Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)

About the Author

Ben Schott is a photographer, designer, and miscellanist. He lives in Highgate, London.

Product Details

ISBN:
9781582344201
Author:
Schott, Ben
Publisher:
Bloomsbury Publishing PLC
Author:
Schott, Ben
Subject:
General
Subject:
Trivia
Subject:
History
Subject:
Food
Subject:
Dinners and dining
Subject:
General Cooking
Subject:
Cooking and Food-Historical Food and Cooking
Copyright:
Edition Description:
Hardcover
Publication Date:
August 2004
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
bandw diagrams
Pages:
160
Dimensions:
7.54 x 4.72 x 0.755 in

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Related Subjects

Cooking and Food » Beverages » Bartending and Liquor
Cooking and Food » General
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Cooking and Food » Reference and Etiquette » Quotes and Trivia
Reference » Trivia

Schott's Food and Drink Miscellany Used Hardcover
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$4.95 In Stock
Product details 160 pages Bloomsbury Publishing PLC - English 9781582344201 Reviews:
"Publishers Weekly Review" by , "By now, readers may have finally gotten around to reading every last drop of trivia in last year's oddball bestseller (here and in the U.K.), Schott's Original Miscellany. Just in time, the London 'miscellanist' returns, bestowing upon hungry readers every random thing they've ever wondered about the culinary arts and then some. It's just as addictive and enlightening as the first book, as Schott uses his signature objectivity to relay such obscure facts as 'The Romans developed a taste for the edible dormouse (Myoxus glis), which they fattened in special cages (gliraria) before stuffing and roasting.' Servants' wages, rates of digestion, blessings for wine and bread, dining times for monks, cognac nomenclature, Laotian cooking measures, ways to ask for the bill in 22 languages, microbial count in raw meat, Latin names for herbs — Schott addresses all these subjects and more, hopping between completely useless (though always fascinating) information and eminently practical tidbits. The 'Some slang for drunkenness' entry (which lists, among other terms, 'got a crumb in his beard,' 'wankered' and 'sniffed the barmaid's apron') makes the book a wise choice for placement on the coffee table, while the 'Measuring spaghetti' diagram suggests it is an indispensable kitchen reference. Forecast: Schott's quirky book will take off, bolstered by a radio satellite tour and ads in the Wall Street Journal and the New Yorker." Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)
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