Schott's Food and Drink Miscellany
Ben Schott
Bloomsbury: New York and London, 2004
$14.95
Schott's Food and Drink Miscellany, the second book in what promises to be a tantalizing series, is all about our passion for consumption. Ben Schott manages to compile information from disparate sources into an engrossing read that you can pick up, put down, muse, and pick back up. Schott researches, writes and typesets each book himself to present unusual information in what is sure to become a classic format. Lots you didn't know you needed to know. Mangez!
A shot of Schott:
Angels of Horseback are oysters wrapped in streaky bacon, grilled and served on buttered toast. While Devils on Horseback are prunes wrapped in streaky bacon, grilled and served on buttered toast. (Good to know. Neither are appealing to a vegetarian, but still good to know.)
How to make a Monster Egg, p. 12
At a Roman Feast there was an array of slaves, each with their own particular task. Par example:
vocatores, delivered invitations, received and placed the guests
structor, arranged the dishes symmetrically
dapiferi, brought the dishes into the dining room
It was obviously a complex situation and this information would be good to know if you were ever to find yourself at a Roman Feast. I mean, it would do no good to call for the obsonator when you really need the nomenculatores, would it?
Ben Schott
Bloomsbury: New York and London, 2004
$14.95
Schott's Food and Drink Miscellany, the second book in what promises to be a tantalizing series, is all about our passion for consumption. Ben Schott manages to compile information from disparate sources into an engrossing read that you can pick up, put down, muse, and pick back up. Schott researches, writes and typesets each book himself to present unusual information in what is sure to become a classic format. Lots you didn't know you needed to know. Mangez!
A shot of Schott:
Angels of Horseback are oysters wrapped in streaky bacon, grilled and served on buttered toast. While Devils on Horseback are prunes wrapped in streaky bacon, grilled and served on buttered toast. (Good to know. Neither are appealing to a vegetarian, but still good to know.)
How to make a Monster Egg, p. 12
At a Roman Feast there was an array of slaves, each with their own particular task. Par example:
vocatores, delivered invitations, received and placed the guests
structor, arranged the dishes symmetrically
dapiferi, brought the dishes into the dining room
It was obviously a complex situation and this information would be good to know if you were ever to find yourself at a Roman Feast. I mean, it would do no good to call for the obsonator when you really need the nomenculatores, would it?