Before 1847, vegetarians were called “Pythagoreans”. The Romantic idea that human beings should show compassion to nature and all her creatures was the basis of many a meat‑free diet. It appears that the curious Victorian age was a perfect feeding ground for such ideas—and it seemed to be authors, in particular, who applied the Romantic outlook to their eating habits. As you’ll see, some of these diets were fairly bizarre. This article dives into the world of the 10 writers diets that defined a generation of literary giants.
10 Writers Diets Overview
10 Percy Shelley’s “Pythagoreanism”
A fervent advocate for the downtrodden, Percy Bysshe Shelley was swayed by the writings of Joseph Ritson to adopt a meat‑free lifestyle in 1810, just before his stint at Oxford. He feared that consuming animal flesh would entangle his soul in a cycle of transmigration, and the philosophical musings of William Godwin only deepened his commitment to vegetarianism.
During his first marriage to Harriet Westbrook, both Shelley and his wife proudly proclaimed themselves “Pythagoreans.” Although he later relented and ate meat again, Shelley remains celebrated as perhaps the earliest famous modern‑day vegetarian, a status that has endured through the centuries.
9 Lord Byron’s Weight‑Loss Program
Lord Byron’s battle with the bulge was legendary. His appetite for starchy fare caused dramatic swings in his figure, prompting him to devise what would become the age’s inaugural “celebrity diet.”
While at university, Byron subsisted on dry biscuits and water, or boiled potatoes drenched in vinegar, convinced that the acidic punch would curb hunger, sharpen his mind, and accelerate weight loss. Between 1806 and 1811 he reportedly shed a staggering seventy pounds (about 32 kg).
When forced to attend a dinner party, he would finish the meal with a hefty dose of magnesium to counteract over‑eating. In more private moments, Byron layered himself in woolen garments to induce profuse sweating, further contributing to his slender silhouette.
8 Lewis Carroll’s Wonderland Diet
It is well‑documented that Lewis Carroll was a regular opium smoker, a habit many scholars believe flavored the surreal imagery of “Alice’s Adventures in Wonderland.” In Victorian England, opium was a commonplace remedy, albeit one that contributed heavily to infant mortality.
Carroll eventually began to ingest the drug in edible form, turning to opium‑infused snacks as a more convenient alternative to smoking. Though the taste left much to be desired, the narcotic boost was prized over any concerns about halitosis.
7 Charles Dickens’ Apple a Day
Charles Dickens possessed a keen awareness of nourishment, a fascination that seeped into his storytelling—from the gaunt depictions in “Oliver Twist” to his obsessive love of baked apples. He became convinced that consuming a baked apple each day while at sea would stave off seasickness, and even believed that the disorienting feeling upon docking could be mitigated by the same fruity remedy.
6 John Keats’ Anchovy a Day
In 1820, the poet John Keats was diagnosed with “mental exertion,” and his physician, Dr. James Clark, prescribed a regiment consisting of a single anchovy and a modest slice of bread each day, hoping to soothe his stomach pains and combat tuberculosis. This meager fare, coupled with daily bloodletting—a common 19th‑century treatment—left Keats nutritionally depleted and increasingly frail.
5 Charlotte Brontë’s Poverty Porridge
The Brontë sisters grew up far from any opulent banquet hall. When meals did arrive, they were often reduced to barely edible fare—burnt porridge and a hard chunk of bread—mirroring periods of near‑starvation that the family endured.
Charlotte eventually transformed these experiences into recurring motifs within her novels, portraying heroines who would starve themselves as a testament to inner strength, suggesting that the spirit could thrive even when the body was starved of sustenance.
4 David Livingstone’s Travel Diet
Explorer David Livingstone, famed for his African expeditions, kept meticulous field diaries that also chronicled his meager sustenance while on the road. Accustomed to hearty meals at home, he was often reduced to drinking water and nibbling bird seed, a diet that left him chronically famished and caused noticeable weight loss, even forcing him to notch his belt tighter.
3 Walt Whitman’s Breakfast
The American poet Walt Whitman famously delayed the start of his day until he savored a hearty plate of meat paired with oysters. He believed the protein fueled his stamina, while the briny oysters kept his mind razor‑sharp and his wit quick‑silver. One can only wonder what culinary delights awaited him at dinner.
2 Charles Darwin’s Omelet
Charles Darwin suffered from a litany of ailments—stomach acidity, gout, and chronic flatulence. His self‑crafted regimen included ten drops of muriatic acid twice daily, a modest serving of game or fowl, a simple egg omelet, and a slice of cheese. Though his physician urged him to incorporate toast and starchy foods like potatoes, Darwin staunchly defended his custom diet, noting it alleviated his vomiting and kept him feeling steady.
1 Robert Louis Stevenson Liked It All
Robert Louis Stevenson was a gourmand in the truest sense, indulging in copious amounts of food, coffee, tobacco, and alcohol. His penchant for over‑indulgence, coupled with a diet heavy in cholesterol and carbohydrates, contributed to repeated bouts of meningitis and heightened blood pressure. Unlike Darwin’s disciplined approach, Stevenson’s lifestyle was a relentless feast that took a toll on his health.