Schotts Food And Drink Miscellany

Ah, "Schott’s Food and Drink Miscellany" — the literary equivalent of an eccentric uncle’s fridge: brimming with peculiar edibles and just a tad questionable in its hygiene. Published in that oh-so-glamorous year of 2003 by Bloomsbury, this tome serves as a delightful reminder that while our culinary traditions may be ancient, our penchant for odd trivia is eternally youthful. Ben Schott, the self-proclaimed oracle of all things edible and potable, has taken it upon himself to curate a collection of culinary curiosities that could make even the most adventurous palate raise an eyebrow and exclaim, “Really?”

Within these pages, you’ll find an array of intriguing tidbits that dance around food and drink like a tipsy waiter at a wedding. The contents of this book might make you question if you’re reading a cookbook, a history book, or perhaps even a very niche form of self-help literature for those who wish to impress at dinner parties without ever having to lift a spatula. Imagine standing around a cheese platter, nonchalantly dropping knowledge about the origins of fondue while everyone else looks at you as if you’ve just claimed to have invented the fork.

Schott’s prose is wittily peppered with factoids and anecdotes that range from the wildly fascinating to the utterly ridiculous. For instance, did you know that in ancient Rome, they believed that boiled owl was an aphrodisiac? Or that in the 18th century, it was considered perfectly acceptable to serve jelly on a plate shaped like a large fish? Your dinner guests may not thank you for the knowledge, but they certainly won’t forget the peculiarities of the past that you regale them with over a pint or two.

But it’s not all frolicking through the fields of historical gastronomy. This book also serves as a reflection of our relationship with food—an exploration of its cultural significance, its role in social gatherings, and its potential for embarrassing moments. Who hasn’t faced the horror of a soufflé collapse or the existential crisis that occurs when one realizes they have unwittingly made a quiche without any eggs? Schott captures these culinary disasters with a flair that feels almost comforting; after all, nothing bonds people quite like the shared experience of a burnt batch of brownies.

As you flip through this seemingly innocuous collection, you might wonder whether Schott has invented a new genre of literature—culinary trivia with a side of dry humour. If you’re lucky, you might stumble across the entry that details the world’s most expensive sandwich, which, spoiler alert, is not made with mere ingredients but rather with an absurd price tag that rivals the cost of a small car. And let’s not forget the chapter on drinks, where the delightful chaos of cocktail history is laid bare. You’ll learn that the martini has been the cause of more disagreements than most family feuds.

Condition: Used, with a few dog-eared pages that hint at its previous owner’s hungry curiosity and perhaps a smudge of what might have been a very enthusiastic attempt at a homemade marinara. The cover may bear the scars of time—think of it as the culinary equivalent of a well-loved family recipe, with splashes of mystery and perhaps an ingredient—or two—missing. But fret not! The contents remain as quirky and enlightening as ever, ready to enlighten your palate and enrich your mind.

So, if you’re in the market for a book that promises to entertain while you simultaneously ponder the deeper meaning behind the humble scone, or if you simply wish to impress your friends with trivia that could easily be deemed ’not safe for work’ at your next gathering, then look no further. "Schott’s Food and Drink Miscellany" is the perfect companion for those who relish the absurdity of our culinary culture. Snatch up this quirky delight from Crappy Old Books, and prepare to become the most interesting person at any dinner party. Or, at the very least, the one with the most peculiar stories to tell.

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