The curiosities of food, or, The dainties and delicacies of different nations obtained from the animal kingdom / By Peter Lund Simmonds.

  • Peter Simmonds
Date:
1859
Catalogue details

Licence: Public Domain Mark

Credit: The curiosities of food, or, The dainties and delicacies of different nations obtained from the animal kingdom / By Peter Lund Simmonds. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    PREFACE. The sustentation of the body, and the repairing of its waste by an adequate supply of wholesome and nutri- tious 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 iDhysiological 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 peojde in foreign countrie.s, we liave known little—ex- cept from mere scraps of information.
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