14. Few cooks will praise the other high.
15. Cook and waiter make good godfathers.
16. When cooks are quarrelling, the soups and roast are
generally failm-es.
17. When a cook revenges himself on his master, the
cooking is sure to suffer.
18. As the cook, so is the kitchen.
51
'^m
THE TEN CARDINAL VIRTUES
For the Professional Cooh.
1. ^n mtelltgeitt linotoUtige of x^z art antr
science of cookrg.
2. ^ correct f utigment in tfie materials requiretr
for coolking.
3. Untiring intiustrg.
4. Scrupulous cleanliness antJ exactitutie.
6. OTise economy.
6. ^cuteness of perception of palatableness.
7. ^ jubicious appropriation of commotiities.
8. Sobrietp.
9. I^onestp*
10. Jnbariable stutig of tbe master's interest.
)tv-
52 PEACTICAL GASTRONOMY
Gastronomy in the Form of an Aphorism.*
" The world is nothing without the life, and all that
lives requires nourishment."
** Animals devour, the man eats ; the educated man
alone eats with consciousness."
" The fate of the nations depends upon their food."
'^ Tell me what you eat, and I will tell you who you
are."
" The Creator has imposed the obUgation of eating
to human beings to enable them to Uve ; thus are we
invited through the appetite and rewarded by the
enjoyment of taste."
" To be a gourmet or epicure means to intimate
the faculty of judging in eating, by which pleasant-
tasting dishes obtain the preference to others which do
not possess that peculiar qualification."
" The delight of the dining-table appertains to all
ages, positions, all nations, and all the days of the
year, and will remain thus until the end, in order to
comfort and console us for the loss of the less needful
pleasures."
*Translation from Brillat-Savarin' Physiologie du Go'&t.
GASTRONOMY IN THE FORM OF AN APHORISM 63
" The dinner-table is the only place where one does
not feel weary during the first hour."
" May we be satisfied with the happiness we have if
we cannot obtain the pleasure we want."
"The discovery of a new dish is far more important
to humanity than the discovery of a new star."
" The glutton and drunkard do not know the mean-
ing of eating and drinking."
" The classification of eating goes from heaviness to
lightness."
" The order of drinking goes from the light to
heavy."
" It is heresy to assert that it is wrong to change
wines ; the tongue is satisfied with the third glass, but
after the third glass the taste for wine is blunted."
"A dessert without cheese is like a girl without
eyes."
" Punctuality is an indispensable quality of a cook,
and should be sacred to the guests."
" To wait long for a delayed guest is an o£fence to
those who arrived in good time."
" To wait long for a late coming guest means rude-
ness to the others who wait for his sake."
"Those who receive friends without having pre-
viously provided for their meal do not deserve to have
friends."
54 PBACTICAL GASTRONOMY
" A housewife should be proud of her cookery, or, if
she feels that her skill is not sufficiently perfect to
justify pride, she should make it her duty to study and
make it so."
" The meaning of inviting anyone is to look and
care for their happiness and welfare whilst they remain
under your roof."
Brillat-Savarin's Maxims.
SEASONABLE SUGGESTIONS IN "THE DECALOGUE OP
GASTRONOMY " PUT INTO RHYME.
I.
Page 20
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
14. Few cooks will praise the other high.
15. Cook and waiter make good godfathers.
16. When cooks are quarrelling, the soups and roast are
generally failm-es.
17. When a cook revenges himself on his master, the
cooking is sure to suffer.
18. As the cook, so is the kitchen.
51
'^m
THE TEN CARDINAL VIRTUES
For the Professional Cooh.
1. ^n mtelltgeitt linotoUtige of x^z art antr
science of cookrg.
2. ^ correct f utigment in tfie materials requiretr
for coolking.
3. Untiring intiustrg.
4. Scrupulous cleanliness antJ exactitutie.
6. OTise economy.
6. ^cuteness of perception of palatableness.
7. ^ jubicious appropriation of commotiities.
8. Sobrietp.
9. I^onestp*
10. Jnbariable stutig of tbe master's interest.
)tv-
52 PEACTICAL GASTRONOMY
Gastronomy in the Form of an Aphorism.*
" The world is nothing without the life, and all that
lives requires nourishment."
** Animals devour, the man eats ; the educated man
alone eats with consciousness."
" The fate of the nations depends upon their food."
'^ Tell me what you eat, and I will tell you who you
are."
" The Creator has imposed the obUgation of eating
to human beings to enable them to Uve ; thus are we
invited through the appetite and rewarded by the
enjoyment of taste."
" To be a gourmet or epicure means to intimate
the faculty of judging in eating, by which pleasant-
tasting dishes obtain the preference to others which do
not possess that peculiar qualification."
" The delight of the dining-table appertains to all
ages, positions, all nations, and all the days of the
year, and will remain thus until the end, in order to
comfort and console us for the loss of the less needful
pleasures."
*Translation from Brillat-Savarin' Physiologie du Go'&t.
GASTRONOMY IN THE FORM OF AN APHORISM 63
" The dinner-table is the only place where one does
not feel weary during the first hour."
" May we be satisfied with the happiness we have if
we cannot obtain the pleasure we want."
"The discovery of a new dish is far more important
to humanity than the discovery of a new star."
" The glutton and drunkard do not know the mean-
ing of eating and drinking."
" The classification of eating goes from heaviness to
lightness."
" The order of drinking goes from the light to
heavy."
" It is heresy to assert that it is wrong to change
wines ; the tongue is satisfied with the third glass, but
after the third glass the taste for wine is blunted."
"A dessert without cheese is like a girl without
eyes."
" Punctuality is an indispensable quality of a cook,
and should be sacred to the guests."
" To wait long for a delayed guest is an o£fence to
those who arrived in good time."
" To wait long for a late coming guest means rude-
ness to the others who wait for his sake."
"Those who receive friends without having pre-
viously provided for their meal do not deserve to have
friends."
54 PBACTICAL GASTRONOMY
" A housewife should be proud of her cookery, or, if
she feels that her skill is not sufficiently perfect to
justify pride, she should make it her duty to study and
make it so."
" The meaning of inviting anyone is to look and
care for their happiness and welfare whilst they remain
under your roof."
Brillat-Savarin's Maxims.
SEASONABLE SUGGESTIONS IN "THE DECALOGUE OP
GASTRONOMY " PUT INTO RHYME.
I.