The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1892-11-20
APPETITE AND FOOD
Some Titbits of the Culinary and
GastrOnomic Arts.
TOOTHsOME FADs AND FANCIRs.
What Eve and Her Apple Have Brought Upon
Humanity = Noted Commands
and Their Tastes.

Humanity = Noted Commands
and Their Tastes.
People who nowadays have enough TO eat
frequently have not time enough TO eat
properly, and even those who in dignified
ease make way with viands in such leisurely
manner as to be said to discuss them, sell
dom bother their heads about the use of
those viands centuries ago. The average
gourmand cares little about his food, save
that it be well cooked, well seasoned. and
last, but not least, we'll digested. But down
the ages have come floating many dainty
morceaus of the culinary art, and these
have been gathered by the st. Louis Globe
Democrat in quite readable shape, as may be
seen from the following:
Columbus discovered turtle soup.
Over LOO kinds of soups are known.
Moore was the only English epicure poet
Locusts are still eaten in Africa and
Arabia.
John Baptist ate locusts and wild honey.
Cream ices were first made in Paris in
1774.
Calves head soup is first mentioned IN
S27.
Dumas attributed Eve's sin to love Of
eating.
Napoleon's favorite dainty was blood
pudding.
The Danes were accustomed to eat six
times a day.
In 1900 the French made five kinds of
wheat bread.
The Middle Ages were famous for their
soups.
Bread was first made in England with
yeast in 1884.
Animals were granted to Noah as food B.
G. 2,34S.
Ices were unknown before the seven
teenth century.
Oliver Cromwell loved veal seasoned
with oranges.
In 1913 the price of an OK was s12; if corn
fed, S1S.
In 1913 lamb was worth SIS, two dozen
eggs, Sd.
Salmon was formerly believed to promote
drunkenness.
The peacock and swan were famous old
German daintles.
In Iceland Goldfish beaten to powder are
used as bread.
The fashion of serving the fish before
meats began in 1862.
Ching Noung, B. c. 1898. taught the
Chinese to make bread.
Pork was the most highly esteemed flesh
at Roman table.
Good COOKING was introduced into Eng
land by the Normsns.
Snails, called escargots, are in France
considered q dainty.
In 1880 oranges were first imported into
England from Italy.
For five centuries France has furnished
the world with cooks.
Hippocras mentions waters, fruit, cream
and cheese as desserts.
The Egyptians cooked meat as soon as
the animal was killed.
In b. G. 1898 Abraham cooked a calf to
entertain his friends.
Leo X was a most notable patron of
cooking and famous eater.
At Roman feasts all viands were served
in hot chaing dishes.
MarmalRde, made from ounces, was
known in England 10 1900.
Marie de Medcil introduced Italian cooks
and cookery in France.
Thomas Cosgate introduced the fork into
England about lG40
Vitellius had one dish which cost 1000
sesterocs, over $40, 000
The booksellers lists contain the titles of
over 800 cook books.
In the seventeenth century chickens
The Egyptians cooked fish whole, remov-
ing only the tail and tins.
Holland, Chatham, North and Addington
were Ia BILE statesmen.
Pigs for the Roman table were fattened
on whey, figs and honey.
The Roman Apicius invented q cake
which was called an Apician.
The oldest modern cook book was writ
ten by LIE Sage about 1850.
Blood buildings were favorite dainty of
the ancient Egyptians.
Heliogsbalus generally supped on the
brains of 600 thrushes.
Vegetables in Egypt were eaten raw
boiled or roasted in hot ashes.
PIutarch says no Egyptian save the Ly-
copolltes would eat mutton.
At Roman feasts all sorts of meat were
mixed and pounded into pulp.
Frog pies were invented by the Italians
in the fourteenth century.
The Roman supper was in three courses
soups, meats and fruits.
Talleyrand was regarded as the most
eminent gourmet IN Europe.
At the marriage of Hermione, Menalaus
served the half of an OK.
The roasts Of Homer's heroes were gar
nished with the entrails of oxen.
In Russia INDECENT or careless cooks are
still occasionally logged.
Lord Lytton and Thackeray were CASTRO
nomers Of the highest order
In 1900 cattle were worried by dogs before
killing TO tender the flesh
Montaigne's cook, so droly mentioned in
his essay, was an Italian.
Most of the Greek roasts were favored
With asaf9tida, rue, and garlic.
Scappi, cook of Plus v published the
first Italian cook book in 1870.
Some OF Lucullus feasts cost $4,000
denarii. each, about $4,000.
Roman epicures kept oysters till putrid
then ate them with honey.
The Romans began every banquet with
eggs. ended 1t with apples.
The poet Archestratus travelled over all
lands to find new eatables
The ancient spices were mint saffron,
garlic, oxyonel, and asa:etiaa
Supper, eaten in q recum bent position,
was the principal Roman meal.
The .'Gastrology'' of Archestratus was
the standard Greek cook book
Rose. cook of Charles Ii, gives twenty
six ways of folding the napkin.
Baking bread, cakes and pies became 8
profession in Greece b. C~14S
AT the feast of Achilles. shoulders OF
lambs, doe, and a pig were served.
In Paris, Berlin and Vienna there are
butchers who sell only horsetiesh.
In Egypt beef and goose constituted the
food of the people.
The Egyptians kneaded their bread in q
wooden bowl with their feet
Since 1874 cooking schools have become
general in the United States.
Orange peel, as cOndiment was known
in France and England in 1850.
Seneca saws the Romans had cooking