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Dining, Ancient and Modern

ERE is a description from a novel by a medical man, of dining as practised by a Harley Street specialist: "He started with cocktails and wallowed in thick soups; fried sole was his favourite fish, and he smothered his meat with Worcester sauce; he froze his gastric mucous membrane with peche melba and then thawed it with boiling coffee and a strong cigar fortified with a liqueur brandy. Afterwards he would lean back in his chair . . . and think out fresh tortures for his docile patients." And here an Athenian playwright of the fourth century B.C. in

a revealing commentary upon the eating habits of the day. He is showing how a well-behaved eater should comport himself-or in this case herself: "She is not like the others," he declares romantically, "who at dinner make great balls of leeks and stuff their cheeks with them, or loudly chew with their teeth large lumps of greasy meat. She delicately tastes each dish in small morsels, like a lady, . . ." — (John Moffett, " Eating and Drinking," 4YA, November 5.)

This article text was automatically generated and may include errors. View the full page to see article in its original form.I whakaputaina aunoatia ēnei kuputuhi tuhinga, e kitea ai pea ētahi hapa i roto. Tirohia te whārangi katoa kia kitea te āhuatanga taketake o te tuhinga.
Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/periodicals/NZLIST19401122.2.10.3

Bibliographic details
Ngā taipitopito pukapuka

New Zealand Listener, Volume 3, Issue 74, 22 November 1940, Page 5

Word count
Tapeke kupu
177

Dining, Ancient and Modern New Zealand Listener, Volume 3, Issue 74, 22 November 1940, Page 5

Dining, Ancient and Modern New Zealand Listener, Volume 3, Issue 74, 22 November 1940, Page 5

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