Preface
We have adhered closely to one of the highest principles of the best cook which the present age, or perhaps that of Heliogabalus hath produced. This great man, as is well known to all lovers of polite eating, begins at first by setting plain things before his hungry guests, using afterwards by degrees, as their stomachs may be supposed to decrease, to the very quintessence of sauce and spices. By these means we doubt not but our reader may be rendered desirous to read on forever, as the great person just above mentioned is supposed to have made persons to eat."--Fielding--Preface to Tom Jones--1751. "There is no doubt the delicacy of our manners could not suffer the Roman practice of using vomitories, but we have done better, and reach the same end by a method allowed by good taste. We have invented dishes so attractive that they unceasingly renew the appetite; yet they are at the same time so light that they flatter the palate without loading the stomach. We have arrived at such a point, that if the calls of business did not force us to rise from the table, or the want of sleep interpose, the duration of our repasts would be almost unlimited; and there would be no fixed data for finding what time might elapse between the first glass of Madeira and the last tumbler of punch."--Gastronomy--1825. "Although this kind of ice is seldom served I have thought it best to describe it; it is just possible that, in this transition period, we may see an attempt made to improve the indifferent quality of the refreshments now served at evening parties; and then such delicate preparations as these Iced Froths will be in request. They are cool to eat without freezing the palate; they are perfectly wholesome and suited to the weakest digestion."--Jules Gouffe--1865. "Even if we do the same things as the ancients did, we do them in a different manner."--Savarin's Preface.