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Gastronomica. 2012; 12446–54 doi: https://doi.org/10.1525/GFC.2012.12.4.46
Published: 01 November 2012
...andrea broomfield From Solider of the Infantry to Soldier of the Fork: that's how Lieutenant-Colonel Nathaniel Newnham-Davis described himself to Britons who liked a good dinner, but who nonetheless struggled in “the spider web of a carte de jour .” His 1899 restaurant guide, Dinners and Diners...