Food and flavor, a gastronomic guide to health and good living . ot merely an epi-curean interest in the pleasures of the table, but haveendeavored to multiply them. Striking confirmation of this statement may be foundin LArt du Bien Manger, by Gustave Geffroy andEdmond Richardin, 375 pages of which are devoted,under the heading Ecrivains Cuisiniers, to the recipesof dishes originated and promulgated by well-knownmen of letters, among them such eminent writers asAlexandre Dumas, father and son, Andre Theuriet,Jules Claretie, Edmond Rostand, etc. Lord Bacon thought it no shame, as Frederick
Food and flavor, a gastronomic guide to health and good living . ot merely an epi-curean interest in the pleasures of the table, but haveendeavored to multiply them. Striking confirmation of this statement may be foundin LArt du Bien Manger, by Gustave Geffroy andEdmond Richardin, 375 pages of which are devoted,under the heading Ecrivains Cuisiniers, to the recipesof dishes originated and promulgated by well-knownmen of letters, among them such eminent writers asAlexandre Dumas, father and son, Andre Theuriet,Jules Claretie, Edmond Rostand, etc. Lord Bacon thought it no shame, as Frederick recalls, to bend his mighty intellect to theproblems of the kitchen. David Hume, on retiring from public life, declaredthat he would devote the remaining years of his lifeto the science of cooking. Henry VIII made a gift of a manor to his cook fororiginating a good pudding, and royal honors have beenpaid to many culinary inventors. By the ancient Ro-mans Apicius was almost deified for discovering howto maintain oysters fresh and alive during long jour-. A fifteenth century kitchen in France ANOBLEART 163 neys. In Athens Dionysos was highly esteemed asthe inventor of bread; in his honor there were streetprocessions of men carrying loaves. ROSSINI, CAREME AND PADEREWSKI. Just as Caruso is prouder of the caricatures he drawsthan of his achievements as the leading tenor of histime, so Rossini prided himself more on his skill indressing a salad than on his having written successfuloperas. He frequently delighted his guests with dishesprepared by himself, and used to declare, half seriously,that he had missed his vocation. One day, when a friend, taking him at his word,asked him why he had not become a cook, he repliedthat he would have done so had not his early educationbeen too much neglected. A famous French chef, proud of his profession, de-clared that while there have been musicians and otherartists who were already famous at the age of twenty,preeminence in cooking has
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