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

  • Hayward, A. (Abraham), 1801-1884.
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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    a gravity and a magisterial air, as if he was speaking of some weighty point of theology. He expounded to me a difference of appetites: that which one has fasting; that which one has after the second or third course; the methods now of satisfying and then of exciting and piquing it; the police of sauces, first in general, and next particu- larising the qualities of the ingredients and their effects; the differences of salads according to their season; that which should be warmed, that which should be served cold, with the mode of adorning and embellishing them to make them pleasant to the view. He then entered on the order of the service, full of elevated and important considerations— ‘ Nec minimo sane discrimine refert Quo gestu lepores et quo gallina secetur.’ And all this expressed in rich and magnificent terms, in those veiy terms, indeed, which one employs in treating of the government of an empire—I well remember my man.” The strongest proofs in favour of the excel- lence of the ancients in painting are deduced from the descriptions of the principles and effects of painting to be found in the poets, historians, and orators of antiquity, who, it is argued, would never have spoken as they do speak of it, had not those principles been understood, and those effects been at least partially produced.* Arguing in the same manner from the above passage, we infer that culinary science must have made no inconsiderable progress to enable Montaigne’s acquaintance to dis- course upon it so eloquently. There is also good * This argument is well put in Webb’s ‘ Dialogues on Painting.’