The Pleasures of the Table: An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-givingEllwanger, George H. (George Herman)
History
The Pleasures of the Table: An Account of Gastronomy from Ancient Days to Present Times. With a History of Its Literature, Schools, and Most Distinguished Artists; Together With Some Special Recipes, and Views Concerning the Aesthetics of Dinners and Dinner-giving
Ellwanger, George H. (George Herman)
Gastronomy
The religious orders were early famed for their distillations.
In the account of his travels in Italy the observant Seigneur de
Montaigne mentions the Jesuits of Vicenza, who had a liqueur-shop in
their monastery, as well as the monks of Verona, who were excellent
distillers of _eau de naffe_, a liqueur made with the flower of citron.
The famous _Bénédictine_, however, a rival of _Chartreuse_, though
at present made by the monks of Fécamp in Normandy, and therefore
possessing the stamp of monachism, was not of spiritual inspiration.
Like the _eau de vie des Carmes_, _Liqueur des Evèques_, _Eau
Archiépiscopale_, _Liqueur des Chartreux_, _Plaisir des Dames_, and
_Huile des Jeunes Mariés_, it was worldly in its inception. Its history
is interesting. In 1803 M. Le Grand, an enterprising wine-merchant of
Fécamp, set about its manufacture, advertising it to the amount of
eight hundred thousand francs,--his entire fortune,--the claim being
made that the secret of its fabrication was consigned by a Benedictine
brother to a manuscript in 1510 and opportunely discovered by the
vender. The venture proved successful, as indeed the virtues of the
liqueur merited, its annual sale now exceeding a million bottles. At
first the clergy protested loudly against the bald appropriation of
the name of an abbey, and Cardinal Bonnechose[36] petitioned Napoleon
III to put an end to the scandal, the restored order eventually taking
up the manufacture of the cordial and signing it with the name of the
inventor, whose final _Benedicite_ was recently pronounced. The present
Archbishop of Rouen came to bless the most recent constructions of the
abbey, among which is a superb _Salle des Abbés_, and, at the banquet
following the ceremonial, during the dessert he compared the inventor
of the liqueur to several of the heroes of Christianity. Benedictine
(_ad majorem Dei gloriam_) is the only important liqueur thus far which
has escaped analysis, although imitations of this and all others that
have proved successful are freely placed upon the market.
Public-domain text, read in full here on John Shaqi.
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