“Gentlemen, this is only an attempt, and may seem to you an unfortunate one. I shall not persist in it. I’ll have some more customary dishes served for you and I shall not disdain to partake of them. If the dishes I offer you to-day are badly prepared, it is less the fault of my cook than that of chemistry, which is still in its infancy. But they will at all events give you an idea of what will be in the future. At present men eat without philosophy. They do not nourish themselves like reasonable beings. They do not think of such. But of what are they thinking? Most of them live in stupidity and actually those who are capable of reflection occupy their minds with silly things like controversies and poetry. Consider mankind, gentlemen, at their meals since the far-away times when they ceased their intercourse with Sylphs and Salamanders. Abandoned by the genii of the air they grew heavy and dull in ignorance and barbarity Without policy and without art they lived, nude and miserable, in caverns, on the border of torrents or in the trees of the forest. The chase was their only industry. After having surprised or captured by quickness a timid animal, they devoured that prey still palpitating. “They also fed on the flesh of their companions and infirm relatives; the first sepulchres of human beings were living graves, famished and insensible intestines. After long fierce centuries a divine man made his appearance: the Greeks call him Prometheus. It cannot be doubted that this sage had intercourse in the homes of the Nymphs with the Salamander folks. He learnt of them and showed to the unhappy mortals the art of producing and conserving fire. Of all the innumerable advantages that men have drawn from this celestial present, one of the happiest was the possibility of cooking food, and by this treatment, to render it lighter and more subtle. And it’s in a large part due to the effect of a nourishment submitted to the action of the flame that slowly and by degrees mankind became intelligent, industrious, meditative and apt to cultivate the arts and sciences. But that was only a first step, and it is grievous to think that so many millions of years had to pass before a second step was made. From the time when our ancestors toasted beasts’ quarters on fires of brambles in the shelter of a rock, we have not made any true progress in cooking, for sure, gentlemen, you cannot put a higher value on the inventions of Lucullus and that gross pie to which Vitellius gave the name of Shield of Minerva than on our roasts, patties, stews, our stuffed meats and all the fricassees which still suffer from the ancient barbarity.