GASTRONOMY
THE ART OF GOOD LIVING, by André L. Simon; Michael Joseph. English price, 12/6. A NEW and revised edition of | this book may help to introduce a younger gerieration to gracious living. M. Simon writes wisely and wittily of gastronomy. He repudiates the notion that it means excess in eating or drinking, and points out that it is "ultimately bound to moderation." Moreover, gastronomy should not be confused with high living, which is "inseparable from
extravagance, from rare and rich and costly foods and wines, from fatty hearts and enlarged livers." The proper choice of food and drink is an art within the reach of modest means. M. Simon insists on the importance of quality, the need for balance in selection, the value of simplicity and the virtue of hospitality. He is learned, but not pedantic on the subject of wine; his comments on the menu, from hors d’oeuvre to cheese and dessert, reveal a cultivated taste; and for good measure he provides a gastronomic vocabulary and a wine glossary. The writing throughout is smooth and clear, as befits the subject.
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New Zealand Listener, Volume 25, Issue 631, 3 August 1951, Page 15
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182GASTRONOMY New Zealand Listener, Volume 25, Issue 631, 3 August 1951, Page 15
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