Beauty and the Feast
A sumptuous series of classic food writing reveals how people have dined—and lived—over the years.
After spending some weeks luxuriating in the gorgeous presence of Penguin’s Great Food series—a collection of reprints that includes the genre’s classic titles from the past four hundred years—I have many questions. Would I ever actually make lambs’ ears with sorrel or fricassee of calves’ tongues, as suggested in Recipes from the White Hart Inn (1759)? Could I possibly live up to “the inward virtues of every housewife,”