Lang's Compendium of Culinary Nonsense and Trivia by George Lang

An amusing, helpful, vital, trivial, surprising, shocking, revealing, collection of culinary facts, fancies and fantasies. Introduction by William Safire. Topics include: Oysters for breakfast; Foods in history; origins of dishes; table manners; Escoffier and other chefs; elephant schnitzel and other strange delicacies; aphrodisiac trivia; folk remedies; language of food and drink.