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Floris van Dyck - Still-Life |
"I have so often heard Mr. Woodhouse recommend a baked apple. I believe it is the only way that Mr. Woodhouse thinks the fruit thoroughly wholesome....only we do not have them baked more than twice, and Mr. Woodhouse made us promise to have them done three times—but Miss Woodhouse will be so good as not to mention it." - Miss Bates, in Emma by Jane Austen
" He loved to have the cloth laid, because it had been the fashion of his youth, but his conviction of suppers being very unwholesome made him rather sorry to see any thing put on it; and while his hospitality would have welcomed his visitors to every thing, his care for their health made him grieve that they would eat. Such another small basin of thin gruel as his own was all that he could, with thorough self-approbation, recommend" - Mr. Woodhouse, in Emma by Jane Austen
"A husky-voiced gentleman with a rough face, who had been eating out of a sandwich-box nearly all the way, except when he had been drinking out of a bottle, said I was like a boa constrictor who took enough at one meal to last him a long time; after which, he actually brought a rash out upon himself with boiled beef." - Dickens, David Copperfield
"Another day's tramp over a muddy trail, and a night camp on another roaring stream, Red Creek; our supplies quite exhausted, we boiled some onions and ate them with the last of our honey. I felt as if I were eating diphtheria medicine. Next morning we breakfasted on a turkey buzzard shot by Coonskin, and that afternoon my jaded caravan crossed the summit of the plateau, and descended into the beautiful Strawberry Valley in the glow of a gorgeous sunset." - Woodward, On the Hurricane Deck of a Donkey ...Gorgeous scenery is not always accompanied with fine fare!
"If Stubb even, who is but a peg higher than Flask, happens to have but a small appetite, and soon shows symptoms of concluding his repast, then Flask must bestir himself, he will not get more than three mouthfuls that day; for it is against holy usage for Stubb to precede Flask to the deck. Therefore it was that Flask once admitted in private, that ever since he had arisen to the dignity of an officer, from that moment he had never known what it was to be otherwise than hungry, more or less. For what he ate did not so much relieve his hunger, as keep it immortal in him. Peace and satisfaction, thought Flask, have for ever departed from my stomach. I am an officer; but, how I wish I could fish a bit of old-fashioned beef in the forecastle, as I used to when I was before the mast. There’s the fruits of promotion now; there’s the vanity of glory: there’s the insanity of life!" - Melville, Moby Dick
“Clam or Cod?” she repeated.
“A clam for supper? a cold clam; is that what you mean, Mrs. Hussey?” says I, “but that’s a rather cold and clammy reception in the winter time, ain’t it, Mrs. Hussey?”
But being in a great hurry to resume scolding the man in the purple Shirt, who was waiting for it in the entry, and seeming to hear nothing but the word “clam,” Mrs. Hussey hurried towards an open door leading to the kitchen, and bawling out “clam for two,” disappeared.
“Queequeg,” said I, “do you think that we can make out a supper for us both on one clam?”
However, a warm savory steam from the kitchen served to belie the apparently cheerless prospect before us. But when that smoking chowder came in, the mystery was delightfully explained. Oh, sweet friends! hearken to me. It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuit, and salted pork cut up into little flakes; the whole enriched with butter, and plentifully seasoned with pepper and salt. Our appetites being sharpened by the frosty voyage, and in particular, Queequeg seeing his favourite fishing food before him, and the chowder being surpassingly excellent, we despatched it with great expedition: when leaning back a moment and bethinking me of Mrs. Hussey’s clam and cod announcement, I thought I would try a little experiment. Stepping to the kitchen door, I uttered the word “cod” with great emphasis, and resumed my seat. In a few moments the savoury steam came forth again, but with a different flavor, and in good time a fine cod-chowder was placed before us.
We resumed business; and while plying our spoons in the bowl, thinks I to myself, I wonder now if this here has any effect on the head? What’s that stultifying saying about chowder-headed people? “But look, Queequeg, ain’t that a live eel in your bowl? Where’s your harpoon?”
Fishiest of all fishy places was the Try Pots, which well deserved its name; for the pots there were always boiling chowders. Chowder for breakfast, and chowder for dinner, and chowder for supper, till you began to look for fish-bones coming through your clothes. The area before the house was paved with clam-shells. Mrs. Hussey wore a polished necklace of codfish vertebra; and Hosea Hussey had his account books bound in superior old shark-skin. There was a fishy flavor to the milk, too, which I could not at all account for, till one morning happening to take a stroll along the beach among some fishermen’s boats, I saw Hosea’s brindled cow feeding on fish remnants, and marching along the sand with each foot in a cod’s decapitated head, looking very slip-shod, I assure ye." - Ibid
A beautiful example of hospitality from Greek mythology:
When the two heavenly guests crossed the humble threshold, and bowed their heads to pass under the low door, the old man placed a seat, on which Baucis, bustling and attentive, spread a cloth, and begged them to sit down...Her husband collected some pot-herbs in the garden, and she shred them from the stalks, and prepared them for the pot. He reached down with a forked stick a flitch of bacon hanging in the chimney, cut a small piece, and put it in the pot to boil with the herbs, setting away the rest for another time. A beechen bowl was filled with warm water, that their guests might wash. While all was doing, they beguiled the time with conversation.
On the bench designed for the guests was laid a cushion stuffed with sea-weed; and a cloth, only produced on great occasions, but ancient and coarse enough, was spread over that. The old lady, with her apron on, with trembling hand set the table. One leg was shorter than the rest, but a piece of slate put under restored the level. When fixed, she rubbed the table down with some sweet- smelling herbs. Upon it she set some of chaste Minerva's olives, some cornel berries preserved in vinegar, and added radishes and cheese, with eggs lightly cooked in the ashes. All were served in earthen dishes, and an earthenware pitcher, with wooden cups, stood beside them. When all was ready, the stew, smoking hot, was set on the table. Some wine, not of the oldest, was added; and for dessert, apples and wild honey; and over and above all, friendly faces, and simple but hearty welcome. - Baucis and Philemon, Bulfinch's Age of Fable
An interesting anecdote of 16th century Flemish eating:
An interesting anecdote of 16th century Flemish eating:
She set down on the table a dish of hot boiled salmon; and, after flouncing out of the room, returned with the air of the most injured person in the world, bringing in a platter-full of dried peas, likewise boiled. These various ingredients (the salmon was salted) William Hans immediately seized upon, and emptied them into the great bowl we have already mentioned. Then casting off his gown, and tucking up the sleeves of his coat, he mashed them all together; adding various slices of some well-preserved pippins, a wooden spoon's capacity of fine oil, and three of vinegar. Fancy such a mess to eat at eleven o'clock at night, and then go to bed and dream! Boiled salmon and peas! apples and oil! and vinegar to crown it! - Darnley by George Payne Rainsford James
"There is a fine odour of bacon in the air just now - bacon is the staff of life at Thornleigh - for breakfast, in the morning, a slab or two cold, and sometimes raw, between two thick slices of bread for 'baggin'' or lunch, and again, as often as not, for dinner (when the last of the Sunday beef has been disposed of) cooked before the fire, in a deep dish, and served up smoking and savoury with 'taters' in the gravy. Here and there, when you pass the more important dwelling of a 'gradely famer,' you may smell Irish stew, or 'toad in the hole,' but bacon is the staple food of the cottagers and they certainly seem to thrive on it. Look at this child who suddenly comes toddling, spoon in hand, from the rear of this whitewashed cottage, and pauses irresolute at the sight of a stranger. 'There's legs for you!' as Mrs. Poyser would say; and see the bare arms with their delicious roundness and little soft rings at the wrist, the chubby face, sunburnt over its clear red and white...Is not this a good advertisement for Thornleigh air and Thornleigh bacon?" - In A North Country Village by M. E. Francis
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