By Peter Mayle
With an up-to-date foreword by means of Peter Mayle, Acquired Tastes (originally released in 1993 as Expensive Habits), is a party of life's extravagances. Exploring a facet of human nature that, even supposing mendacity dormant in demanding monetary instances, is in a position to erupting with the trace of excellent fortune and the drop of a bank card. It samples the luxuries of Havana cigars, Parisian resorts, bespoke London tailoring, hand-made sneakers, the correct colour for a stretch limousine and weighs the price as opposed to the excitement of retaining a mistress. Explaining the right kind method to consume precise caviar whereas offering the listener with hours of natural, unadulterated escapism.
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Additional resources for Acquired Tastes
Remodelling expenses Men with newly acquired mistresses frequently undergo a transformation almost as startling as the frog-into-handsome-prince routine. They go on diets. They buy dashing ties and bottom-hugging Italian suits. They have their hair styled. They seriously consider trading in the station wagon for something low and aerodynamic and dangerous-looking. They change their no-nonsense aftershave for a musk-based lounge-lizard concoction that retails for three figures an ounce. They leave for the office dressed for romance.
You are tactfully interrupted by the purveyor with some practical advice. Always insert the shoe trees immediately after removing the feet, while the leather is still warm. Make sure that whoever polishes your shoes (the assumption is that it will be a minion, and not yourself) works the polish well into the join between sole and upper. And bring the shoes in every year or so for servicing. ) Given this kind of undemanding maintenance, your shoes will last twenty years or more. At current prices, therefore, you will be paying about £35 a year for the comfort of wearing shoes that really fit, and the pleasure of wearing shoes that will actually grow more handsome with age.
They are traders in fresh truffles. This informal market is an early stage in a process that leads to the tables of three-star restaurants and the counters of frantically chic Parisian delicatessens such as Fauchon and Hédiard. But even here, in the middle of nowhere—buying direct from men with dirt under their fingernails and yesterday’s garlic on their breath, with dented, wheezing cars, with old baskets or plastic bags instead of Vuitton attaché cases—even here, the prices are, as they say, trés sérieux.
Acquired Tastes by Peter Mayle