Recipes of All Nations by Countess Morphy Wise & Co. 1935 Hardcover First Ed.

Description: Used book, vintage, yellowish pages. Good shape in spite of the age. Preface THE COOKERY OF THE NATIONS THE history of cookery is part of the history of civilization. At some remote period—too remote to be gauged—primitive man discovered that the flesh of his captures became less tough and more palatable when subjected to the action of fire, and from this the art of cookery evolved slowly and laboriously, like all the arts, and progressed from a simple to an elaborate process. Racial and climatic factors are responsible for the wide divergencies in national cookery and food, and the study of comparative cookery shows the unbridgable gulf which exists between peoples. North, South, East, West—learn what they eat, and you will realize why they have always clashed. In Europe itself, the abyss between the palates of one nation and another explains the enmity and hostility which exist between human beings whose conception of feeding is completely antithetic. As to the food and cookery of the older Eastern civilizations—India, China, and Japan—they are too remote to be fully understandable. Their cookery has developed on completely different lines from ours, and nature has provided them with ingredients which to Western eyes appear as strange and fantastic as do some of their works of art to the uninitiated. Their attitude towards foods is perhaps the most removed from, and the least reminiscent of, that of our animal ancestry, and thousands of years of patient and reverent study in all matters appertaining to food and its preparation have constructed a science and an art which lie beyond our comprehension.

Price: 29.99 USD

Location: South Dartmouth, Massachusetts

End Time: 2024-12-16T17:05:05.000Z

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