A Dissertation upon Roast Pig

Language: EnglishPublished: August 26, 2013

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Subjects:

Swine Roasting (Cooking)

Bookshelves:

Literature Cooking & Drinking

Authors:

Bridgman, L. J. (Lewis Jesse)
1857 - 1931
Lamb, Charles
1775 - 1834

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About this book

In the early 19th century, as culinary tastes began to shift amidst the Romantic era's embrace of individualism, Charles Lamb's "A Dissertation upon Roast Pig" emerged as a delightful exploration of gastronomic history. This humorous essay artfully blends satire and anecdote, examining the origins of roasting pig while revealing the cultural significance of this culinary practice. Lamb’s witty prose invites readers to reflect on the intersection of food and identity, making it a perfect read for students, culinary enthusiasts, and historians alike. With its unique perspective on the joys of roast pig and the art of cooking, this work not only entertains but also provokes thought about tradition and innovation in the culinary arts.