Crumbs from the Round Table

A Feast for Epicures

 Published in New York in 1866, this volume in the American Antiquarian Cookbook Collection by a culinary critic of the day collects articles that originally appeared in a literary criticism journal, The Round Table, which showcased culinary poetry, editorials, and articles from the mid-19th century.

Published in 1866 in New York, Crumbs from the Round Table is a collection of epicurean poetry, editorials, and articles from a culinary critic of the day, Joseph Barber. In his book, Barber describes himself as writing “that which he knows, a fact which will become apparent to the reader of these sketches” and showcases his “foodie” skills with works such as “Epigastric Poetry,” “A Few Words about Puddings,” “The Fruits of June,” and “Savory Stanzas for November.” With a humorous and entertaining flair, Crumbs from the Round Table provides not only a fascinating look at mid-19th century culinary criticism and thought but also an insightful collection highlighting the wit and social attitudes of the time.


This edition of Crumbs from the Round Table was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes. 

About the Author

 Joseph Barber was known as a culinary critic, fisherman, and singer of country songs. Besides writing for The Round Table, Barber also authored the humorous title Barber's American Book of Ready Made Speeches, and he resided in New York.

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