"In the first place, the food materials and methods of preparing them actually extant, and used in the different nations, were, for the first time in history, collected and collated. In presence of the cosmopolitan variety and extent of the international _menu_ thus presented, every national _cuisine_ was convicted of having until then run in a rut. It was apparent that in nothing had the nations been more provincial, more stupidly prejudiced against learning from one another, than in matters of food and cooking. It was discovered, as observing travelers had always been aware, that every nation and country, often every province, had half a dozen gastronomic secrets that had never crossed the border, or at best on very brief excursions. "It is well enough to mention, in passing, that the collation of this international bill of fare was only one illustration of the innumerable ways in which the nations, as soon as the new order put an end to the old prejudices, began right and left to borrow and adopt the best of one another's ideas and institutions, to the great general enrichment. "But the organization of a scientific system of alimentation did not cease with utilizing the materials and methods already existing. The botanist and the chemist next set about finding new food materials and new methods of preparing them. At once it was discovered that of the natural products capable of being used as food by man, but a petty proportion had ever been utilized; only those, and a small part even of that class, which readily lent themselves to the single primitive process whereby the race hitherto had attempted to prepare food--namely, the application of dry or wet heat. To this, manifold other processes suggested by chemistry were now added, with effects that our ancestors found as delightful as novel. It had hitherto been with the science of cooking as with metallurgy when simple fire remained its only method.