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a meal in those earliest dangerous days was an
admittance into an acquaintanceship far more
for nourishment , the instinct of hospitality has
programme of entertainment almost
tation affords an opportunity of
It is a far enough cry from the primitive
meal-times of a simpler world to the
showing a guest something of ourselves .
banquets of later days , when the table
groaned under its load of complicated
unlimited in its variety and its presen-
The truth is that good food offers a
dishes , and for all the blossoming of the
arts around them the diners were little
tongues ; unreasonable surfeit , too , in the
himself go ; and it was from his simpler
save at feast times , when he , too , let
There was always the spice of an orgy
in those Roman feasts , for instance , with
all their peacocks and nightingales'
those days , as ever , ate sparingly , but
generously enough in his own fashion ,
elaborate fashion of eating brought
by Catherine de Medici . The peasant in
out of Italy into France , we are told ,
eye with magnitude , began to understand the value of
Epicures and gourmands , sated by the unending
the dishes of the country , and , instead of gorging the
of the 18th century - that amazing epoch of
intelligent selection and comparative simplicity , though
procession of dishes from those mammoth kitchens
nowadays their simplified meals would seem quite
monstrous .
grossness and delicacy - sought inspiration at last from
of gorging the eye with magnitude ,
simplicity , though nowadays their
the dishes of the country , and , instead
intelligent selection and comparative
delicacy - sought inspiration at last from
that amazing epoch of grossness and
simplified meals would seem quite
mammoth kitchens of the 18th century -
Epicures and gourmands , sated by the
began to understand the value of
unending procession of dishes from those
Does one , however , know who first thought of boiling
water and food ? The ancient Britons , I believe , used to
make water hot by dropping a red-hot poker into it ,
because their pots would not stand fire ; but Jacob
his birthright to him for a mess of pottage - and
which the Israelites sighed .
must have had one that would , because Esau sold
then we hear of the fleshpots of Egypt after
Does one , however , know who first thought
Britons , I believe , used to make water hot
of boiling water and food ? The ancient
we hear of the fleshpots of Egypt
after which the Israelites sighed .
to him for a mess of pottage - and then
would , because Esau sold his birthright
but Jacob must have had one that
because their pots would not stand fire ;
by dropping a red-hot poker into it ,
When Achilles gave a royal feast the principal dish
lifted urns
length subside , He throws a bed of glowing
was a grill , which he cooked himself , and he knew
fragment turns , And sprinkles sacred salt from
way of cooking meat except by roasting and boiling .
embers wide ; Above the coals the smoking
Anyhow , Homer does not seem to have known any
how to do it , too : - When the languid flames at
Anyhow , Homer does not seem to have
except by roasting and boiling . When
turns , And sprinkles sacred salt
and he knew how to do it , too : - When the
throws a bed of glowing embers wide ;
from lifted urns .
languid flames at length subside , He
Above the coals the smoking fragment
dish was a grill , which he cooked himself ,
Achilles gave a royal feast the principal
known any way of cooking meat
and intellect . A remarkable peculiarity in the banquets
fireproof earthenware from the Egyptians , their cookery
in the preparation of stimulants for the palate ,
to their aid .
confine the resources of the table to the gratification
they broke fresh ground and called another sense
of one sense alone . Having exhausted their invention
made rapid progress , because they were men of taste
of the ancient world was the fact that they did not
When , however , the Greeks did learn the art of making
article in their festal preparations ; and it is the
was a subject of no little importance to the Romans .
By delicate application of odours and richly-distilled
perfumes , these refined voluptuaries aroused the
number of flowers far exceeded the number
opinion of Bassius that at their desserts the
of fruits .