By Peter Mayle
With an up-to-date foreword via Peter Mayle, Acquired Tastes (originally released in 1993 as Expensive Habits), is a party of life's extravagances. Exploring a side of human nature that, even supposing mendacity dormant in challenging monetary occasions, is in a position to erupting with the trace of fine fortune and the drop of a bank card. It samples the luxuries of Havana cigars, Parisian inns, bespoke London tailoring, hand-made footwear, the right kind colour for a stretch limousine and weighs the price as opposed to the excitement of protecting a mistress. Explaining the right kind option to consume real caviar whereas offering the listener with hours of natural, unadulterated escapism.
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Additional resources for Acquired Tastes
There is something almost indecent about using several yards of machinery and the full-time services of another human being simply to move you the short distance between lunch and your next appointment. This, of course, is one of the most emotionally rewarding aspects of travel by stretch, but not one you would necessarily want to mention to liberal acquaintances who are concerned about equality, ecology, and our moral obligation to use mass transit. Better to keep that small pleasure to yourself, and to justify your limo bills on practical grounds.
The question is: What’s for dinner on Christmas Eve? Men in long rubber aprons stand behind their sidewalk stalls arranging monumental displays of oysters and scallops and écrevisses. Every family cook in town is collecting the ingredients for the traditional thirteen desserts. Along with the baguettes, half a yard long and still warm from the oven, the bakeries are selling bottles of champagne. Carcasses of deer and wild boar hang outside the butchers’ shops. There are mushrooms from the mountains, more cheeses than you can count, the occasional rich and heady whiff of fresh truffles.
Your second visit to the premises is accompanied by a pleasant familiarity. The half dozen men—the same ones you saw months ago, for all you know—are still bent in devotion over their toecaps. The difference is that you will shortly be one of them, and here to prove it is the purveyor with your shoes. He holds them up for inspection. Two burnished offerings, the colour of ox blood, with brass-hinged shoe trees—works of art themselves—growing out of them. The purveyor trusts they will be satisfactory.
Acquired Tastes by Peter Mayle