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The Curiosities of Food

9781465681713
213 pages
Library of Alexandria
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The sustentation of the body, and the repairing of its waste by an adequate supply of wholesome and nutritious daily food, is a subject of general importance, and necessarily occupies a large share of attention. But all nations have not the advantages of skilful cattle-breeders, slaughter-houses, well-supplied meat and poultry markets, and butchers’ shops graced with all the tempting joints of beef, mutton, and pork, which gladden the eyes of an Englishman, and keep up his stamina for labour. The traveller, the settler, and the savage, must be content to put up with what they can most readily obtain, and to avail themselves of many an unusual article of food, which would be rejected under more favourable circumstances, and with a greater choice for selection. The subject of Food, in a physiological point of view, has been often discussed. Popular and learned treatises on all the art and mysteries of Cookery have been sold by thousands. We have had pleasant details furnished us too on the Food and the Commissariat of London.—But with respect to the animal substances, eaten by other people in foreign countries, we have known little—except from mere scraps of information. The basis of the present volume is a lecture on the Curiosities of Food, which I delivered at several of the metropolitan literary institutions. Having been favourably received,—from the novelty of the subject, and the singularity of the specimens from my private museum by which it was illustrated,—I have been led to believe that it might prove generally interesting in a more amplified shape.

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