A rapturous appreciation of pork crackling, a touching description of hungry London chimney sweeps, a discussion of the strange pleasure of eating pineapple and a meditation on the delights of Christmas feasting are just some of the subjects of these personal, playful writings from early nineteenth-century essayist Charles Lamb. Exploring the joys of food and also our complicated social relationship with it, these essays are by turns sensuous, mischievous, lyrical and self-mocking. Filled with a sense of hunger, they are some of the most fascinating and nuanced works ever written about eating, drinking and appetite.

"Pig--let me speak his praise--he is good throughout." ~ Charles Lamb, English Essayist, A Dissertation Upon Roast Pig "If one can't roast a pig, then just what can one do?" ~ Richard E. Klein, PhD, Second Dissertation Upon Roast Pig Inspired by the original Charles Lamb essay, this book delights in the glorious aroma and taste of roast pig. After early attempts at pig roasting over the years, author Richard Klein has strived for perfection in the art. In this modern-day dissertation, Richard shares his passion for pork. He outlines everything you need to know about roasting a whole pig, including what to do and what not to do. Charmingly illustrated with century-old artwork, the author demonstrates his philosophy and wit as well as roasting know-how. Learning to roast a pig is equivalent to learning to handle life. The author poses the philosophical question: Do you want to be a specialist--like an insect--or a generalist--a whole, capable person? Taking on a difficult challenge, such as putting on a pig roast, enables a person to "push back the envelope" of known limits and realize one's own abilities. Discover what's important in life: fellowship, memories, and giving of oneself. Meant to both entertain and educate, you're sure to enjoy this unique combination of cookbook, memoir, and philosophy. BONUS: Richard Klein was the winner of the 1988 State of Illinois Pork Cook-Off at the Illinois State Fair. His methods and recipes are battle-tested from over 200 pig roasts, and this book includes some of his delicious companion sauce recipes.