Table Traits, with Something on Them

A collection of essays and observations written in the mid-19th century that explore culinary topics, dining practices, and cultural philosophies surrounding food and drink. The book delves into various aspects of dietary customs, from ancient civilizations to contemporary society, and is intertwined with anecdotes, proverbs, and literary references to highlight the significance of meals in social life. The opening of the work includes a prologue titled ''The Legend of Amphitryon,'' which discusses the mythical figure who represents the host at the dining table. Through a blend of humor and classical references, the author recounts the legend of Amphitryon, integrating themes of hospitality, love, and jealousy as he navigates the narrative of ancient mythology. Following this, the text transitions to considerations of diet and digestion, suggesting that the effectiveness of a meal is not solely dependent on its ingredients but also on how it is consumed and appreciated. This sets the stage for a deeper exploration of various food customs, their historical resonance, and the art of enjoying sustenance in a reflective manner.