Practical gastronomy and culinary dictionary, being a valuable guide to cooks and others interested in the art of cookery, containing sketches and quotations of culinary literature : a complete menu compiler and register of most known dishes in English and French, with practical observations on the same / by Charles Herman Senn.

  • Senn, Charles Herman, 1862-1934.
Date:
1894
Catalogue details

Licence: Public Domain Mark

Credit: Practical gastronomy and culinary dictionary, being a valuable guide to cooks and others interested in the art of cookery, containing sketches and quotations of culinary literature : a complete menu compiler and register of most known dishes in English and French, with practical observations on the same / by Charles Herman Senn. 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.

    61/652 (page 53)
    “ 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 offence 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.”