The art of dining, or, Gastronomy and gastronomers / by A. Hayward.

  • Abraham Hayward
Date:
1883
Catalogue details

Licence: Public Domain Mark

Credit: The art of dining, or, Gastronomy and gastronomers / by A. Hayward. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    THE ART OF DINING M. Henrion DE Pensey, late President of the Court of Cassation, the magistrate (according to M. Royer Collard) of whom “regenerated” France had most reason to be proud, expressed himself as follows to MM. Laplace, Chaptal, and Berthollet, three of the most distinguished men of science of their day:—“ I regard the discovery of a dish as a far more interest- ing event than the discovery of a star, for we have always stars enough, but we can never have too many dishes; and I shall not regard the sciences as suffi- ciently honoured or adequately represented amongst us, until I see a cook in the first class of the In- stitute.” Most rational and candid persons will coincide with the judge, to the extent of think- ing that mankind are deeply interested in the due cultivation of the art which improves health, prolongs fife, and promotes kindly feelings, besides largely contributing to a class of material enjoy- ments which are only reprehensible when tinged by coarseness or excess. The history of gastronomy is that of manners, if not of morals ; and the learned are aware that its literature is both instructive and amus- ing ; for it is replete with curious traits of character
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