‘ahems and ahahs’

Literature, & Etc.

Gastronomic Exotica by Louis Bakay

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Several things are interesting about Dr. Louis Bakay. The first being that he is a brain surgeon and historian on the Faculty of Harvard Medical School, chairman of the Department of Neurosurgery of the University of Buffalo. The second is that in his past time he enjoys reading and writing about a history of epicures and societies obsession and love for all things food-related. The third is that he is not even a passable cook but an enthusiastic gourmet. flegel3

Random books are the best and I stumbled across this in the food section a week ago while browsing for some gifts for a few of my friends. Dr. Bakay takes the reader through a history of eating from the Stone Age where “the bones of animals found during excavations in Europe reveal what man ate in prehistoric times” all the way to modern French cuisine.

The book is full of interesting facts and random information surrounding the history of how society (mainly Western) has consumed food. For example:

“A typical example of feudal meals was one recorded of the wedding of Wilhelm von Rosenberg at his castle in Bohemia in 1578: 370 oxen; 98 wild boar; 2,292 hares; 3,910 patridge; 22,687 thrushes; 12,887 chickens; 3,000 capons; a large number of eel, carp, salmon, and pike. Also 5 tons of oysters and 40,837 eggs. It was washed down by 6,405 pails of wine.”

You have to love the excess of it all. Not that much has changed since then, but still all of that for a single wedding is impressive.

If you can find this book, it seems to be out of print, or if you can find me and remind me to lend it out, this is definitely a fascinating review of how we eat through the ages. Cheers.

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Written by thebeliever07

August 21, 2009 at 11:27 am

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