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Thumbnail History Of Gastronomy: To discuss French restaurants in general in a few brisk notes is like offering a thumbnail history of gastronomy. Even to know the subject with satisfying thoroughness is impossible in one life span, though you ruin your digestion in pursuit of knowledge. I have lived in Paris a total of about five years and have had a good many skirmishes with this mighty subject, so perhaps I can offer at least a guide to guidance. If you have invested in the pontifical Michelin annual and if you add one or two gastronomy books or booklets you are ready to become at least a student of fine food.
Country eating places near the Hague are numerous, and remarkable for their charm and excellence. Here are four to look up, each utterly different from all the others: Le Chateau Bleu; Restaurant de Hoogwerf; Meerrust (Lake Rest), this at Warmond; Taveerne de Beukenhof (Beech-court), at Oegstgeest. The last is close to Leiden, so I may as well add a fifth in that city. It is a gleaming double star of gastronomy with a most formidable name Restaurant 't Pannekoekenhuysje and Rotisserie Ottdt Leyden. The "Old Leiden" is the smart sector of the popular "Little Pan-cakehouse."
His History of Ionian Philosophy(1821) ; History of the Pythagorean Philosophy (1826), and Notes on the Philosophy of the Megarean School in the Rheinisches Museum, are models of historical investigation on the principles of Schleiermacher. His historical masterpiece is the History of Philosophy (1829-53), which deals with general history up to the time of Kant. It was supplemented by a Review of the History of German Philosophy from the Time of Kant (1853). |
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