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
(True friends a few, a nice abode,
And dinners fine and recherchés--
Far better such for peace of mind
Than Love's refrain, "Ah, lack-a-day!")
This sentiment would show him to have been a true philosopher,
accepting the situation placidly, and recognising that in love there
is always one who kisses and the other who extends the cheek. "Fine
and delicate dinners!"--therein, of a truth, may be found a marvellous
panacea for lacerated affections and the buffets of the world. To be
sure, he had already belonged for many years to a society known as
the Société des Mercredis, composed of seventeen members, who were in
the habit of dining weekly at the Rocher de Cancale, then the most
celebrated restaurant of Paris. But it was not until Cupid frowned, in
the person of Mlle. Mézeray, that he turned seriously to gastronomy and
made it a profession. The fact that he had already been married for ten
years in no wise detracts from the value of his recipe--a medication
for melancholy that has been overlooked in the "Anatomy." The key-note
of his verses on the occasion was emphasised by a postscript extolling
the pleasures of the table, a paragraph that appeared subsequently
in an amended form in the "Almanach." Already in this ebullition
of a misogynist for the moment, we detect the redundant fancy and
familiarity with his theme which marked the great gastronomer who was
soon to wield his facile pen in the interests of the science of which
he became the exponent-in-chief:
"The author of this abnegation, who some day intends
publishing a panegyric of gastronomy, has always regarded
the pleasures of good cheer as the first of the mind and the
senses. It will be acknowledged that these are the first one
enjoys, and those that may be most often multiplied. Who may
say as much of the rest? Is there a woman, however beautiful,
who is worth these admirable red partridges of Languedoc
or Cévennes; these pâtés de foie of geese and ducks which
will forever celebrate the cities of Toulouse, Auch, and
Strassburg; these stuffed tongues of Troyes; these sausages
of Arles that render the pig so estimable and so precious?
Can one compare a pretty, simpering face with these splendid
sheep of Ganges and the Ardennes whose flesh fairly melts in
one's mouth? What comparison can be made between a piquante
face and these pullets of Bresse, these capons of Mans?... Who
would oppose to these delights the caprices of a woman, her
poutings, her vagaries, her refusals, and even her favours?"
In quite a different strain, a few years later, we shall hear him
compare a peach--ripe, rosy, juicy, and melting--to lovely femininity,
and in the amended form of the note that accompanied his renunciation
perceive his greater delicacy of touch, as well as mark his conversion
to the doctrine of Désaugiers:
"Pour être aimé des belles,
Aimons;
Un beau jour changent-elles,
Changeons!"
Public-domain text, read in full here on John Shaqi.
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