This was mentioned offhandedly in the book about the founding of Alinea, a world-renowned Chicago restaurant (that I still haven't been to). This has little in common with other "food writing" I've encountered. The seemingly-pretentious title gives way to a charming essay collection featuring culinary experiences from days long past. The author, Joseph Wechsberg, recounts his personal tragedies related to WWI and WWII. Thankfully, he had the presence of mind to capture many of the culturally-significant gastronomical achievements of Europe pre-WWII while paying respects to his heritage. This book preserves and glorifies lost traditions from Prague, Paris, Budapest, Vienne, Vienna, and many other places. Incredible men, women, restaurants, and anecdotes that would have been lost to time. I emphasize: for many of these restaurants and restauranteurs, I would have trouble believing that Mr. Wechsberg's accounts aren't the most historically significant accounts in existence.

The stories that seem more academic in tone are amusing and highly educational. For example, the book contains all you need to know about truffles, foie gras, wine, and more minute culinary treasures. Ah, if only I could appreciate the parts that haven't been translated from French.