Lexington gazette. [volume] (Lexington, Va.) 1871-1962, 1906-07-18
ART OF COOKING.
Progress Of Human Race Closely Al.
lied TO II.

Progress Of Human Race Closely Al.
lied TO II.
1t may well be said that the devel-
opment of the art of cooking is
closely connected with the onward
progress of the human race. As
the prehistoric cave jewellers knew
nothing of the use to which fire
might be put, their gastronomic
abilities were probably on a par
with those of the beast of prey with
which they competed for their daily
supply Of food. The earliest ma
tions Of whom we possess historic
records recognized the value Of
foods properly prepared, and we
find that the science of cooking
gradually attained the height of its
development during the reign of the
great Roman emperors Of the Au-
gustinian period. We are apt to
look upon the banquets of the old
Romans as orgies, and in some de-
gree they undoubtedly were, and yet
we have abundant evidence that the
Romans were cognizant Of the fact
that the proper preparation and sea-
soning Of the food contributed in a
large measure to an improved appe-
tite and better digestion. We
must, therefore, credit them with a
knowledge of these physiological ne
cessities even while condemning
them for their luxurious repasts.
They also realized that a pleasant
frame of mind had a great and i'm
portant influence on the digestive
processes and therefore provided
amusements of various kinds dur
ing the meal. The inroads of the
northern barbarians caused the
highly developed arts and sciences
of the Romans-and culinary per
lection must be included among
them-to be plunged into the long
period of darkness which marked
the middle ages.
Whatever knowledge we possess
of their civilization we owe to the
many monastic orders of Europe,
whose members preserved and cult
waited, among other things, the ira
ditions of the culinary art until the
renaissance, in the reign Of Louis
XIV. of France and his successors
The influence of France on the me
nus of the world has continued un,
interruptedly down to the present
day. The principles Of cooking
speaking of the latter in genera
sense, were developed by the early
Romans in a purely empirical fash
ion. Now they have been made the
subject of scientific investigation
and found to rest on a firm and
sound basis. The Russian physiol
ogist, Pavlov, has clearly demon
strated in his researches on diges
ton that the ingestion of substances
with a purely nutrient value does
not sufficiently satisfy the demands
of the body. Taste and appetite
must also be taken into considera
ton. These are satisfied only b.
the addition to the food of spices
and salt, and it is largely due to thu
influence of these condiments tina
the proper amount Of gastric juice
is liberated by the mucous mem
brane of the stomach. The actor
upon the stomach of reflex stimuli
is shown by the favorable effect OF
the flow Of the gastric secretion'
made by mental impressions In
duced by the mere sight and colol
of a we'll prepared dish. In thu
manner Eppien (Reichs Medicinal
Anzeiger) leads up to the broad
claim that the proper preparation
of all food, as demanded by the es
sential requirements Of the culinary
art, is not luxury, but a phySlolog
icai necessity, and to develop ant
disseminate this knowledge is an ac'
beneficial to the public welfare
There is happily an increasing inter
est taken by physicians to dietetic
and cooking, for those two subject
go hand in hand, and this interes
t should be the aim of the medica
man to transmit to his patients o
to those who have care of them
Medical Record.