Catherine de Medicis introduced the art of cookery into France, and liqueurs were invented during the reign of Louis XIV., since which time the revered names of Vatel, Soyer, Ude, Kitchiner, Bechamel, and Carmel have become household words throughout Christendom; their skill has shed a benign influence over mankind, has restored invalids to health, and brought peace to families; they are quoted and looked upon with deep respect by all. Coarse minds, to whom the allurements of gastronomy are incomprehensible, consider cooking vulgar; while a few pitiable individuals are created without the sense to distinguish the tasty from the tasteless, as there are persons without an eye for the beauties of nature or an ear for the harmony of sounds. These unfortunates deserve our sympathy; but for the individual who affects to despise the pleasures of the table, as loftily placing himself above what he terms grovelling appetites, nothing is appropriate but contempt. Who would believe or respect the man who claimed that his inability to distinguish green from red was a credit to him? Or could tolerate one who was filled with ostentatious pride because, by a wretched malformation, he could not tell Old Hundred from _Casta Diva_?
The sense of taste is as noble, and as capable of education and improvement, as the art of the painter or the musician. The stomach being the governor, master, and director of the body, when it is pleased the intellect works with force, the eye and ear are in full play, and the nerves and muscles tingle with animation; when it is sick or exhausted the eye grows dull, the intellect feeble, the ear inaccurate, and the whole body drooping and spiritless. It has its ramifications in every part of the system, and controls as inferiors the other organs. An ill-cooked dinner has lost many a battle, ruined many an individual, and disgraced many a genius; it is said that an indigestible _ragout_ cost Napoleon his crown.
Life is dear to all, and yet persons are continually committing a disagreeable and prolonged suicide, accompanied with painful indigestions and untold sufferings, by attempting to despise the rules that the imperative stomach has laid down. Under certain well-known chemical laws, food is rendered both digestible and palatable by special modes of preparation, and indigestible and unpalatable by other modes. The same piece of meat that, fried, will resemble shoe-leather, and afford neither pleasure nor sustenance, if nicely broiled would prove agreeable to the palate and wholesome to the body.