Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1911-06-29
~ T.. in ROME CULINARY ARTIST
n a X G ek WAS APPRECIATED ABOVE
-

| formed the food of all Every mea
resented it's own natural aroma-ev
cry vegetable it's ewn shade of YER
| dure; the mayonnaise was fried in ic.
Qike Ninon's description 81 Sevigne's
hearD, and the tempered chill of the
plombiere (Which held the place of the
| eterna fondu and soufIes of our Eng.
| lish tables) anticipated the stronger
! shock. and broke It of the exquisite
Avalanche which. with the hue and
odor of fresh gathered nectarines, sat
ishod every sense an6 dissipated every
coarser flavor. With less genius than
went TO the composition OF this dinner
men have written epic poems"
Surely such a cook as this Careme
was well able To write that without
the culinary art there would be no Eu-
roptan diplomacy" He knew.
! From the early nineteenth hack II
the second century is Il long jump. but
there is practically little literature OF
merit on the subject between the two
periods The history of TIE interim
i would show that hut when we are
| back IN Rome where the price of a
cook Was four taleHts-about the price
Of dozen philosophers and GRAMMAR
ans--we realize we are once more
, am 1ns civilized and cultured people
| 1t is curious mistake that Livy
makes tNXxix, 81 when, lamenting the
| appearance of luxury among the
| Romans, he evidences the high value
! placed on cooks and declares that THE
ancieHts considered them the lneanest
~, ,1r.,z,f.,,, a. iii'"S'
49, ;, -. 80 ""o
49,, -. ''e III 81
i, ,bo [l,.,s,.,' - -" 'ieu dS N',''
III, 80. - ~ '''9 'nS
-, an" 1"Piiitiii' tii'
/ .,o'.,l.. '''', :" ee',u' y. -
-" N'o"9 |iti ul'll SPECIAL
~. - :, :. '''e iiNdlS u
Aaeis of pha.,e. m ~ ~
A fish in due nerfectian' Ncro'rs - ta W "''
OF Chios. for slowed congers had no
r. f,luai'
the gods DDS ''''''''S II was oiSn lot
''o' c1 loi "'ii'e '''i 'o" no one eoaia eN-
Chariadas of Athens: for black broth.
IN invention ana peffection's justly due
was held IInrivaied for 6is ss,,esrss
For lentils, too, Euthvnus beat the
World
Knew how ia s"Jit earb eIIest Win ,ho
same dish
served up IN various FORMS at those re-
Where zach man maid his sbara to dao,,
the board
After the ancient Sophists. these alone
If Greece VIC ''' '''e'
" i'ii'"' a 'i'e iioi "tS VI
re stuiiil't "ou.u pe iiicoiilpi III
ueeu' i'i ''iae ihuus'i ious sciloiai anu
e''' oiioiiie Pi piy hie" mot dpou'
GUMS anu coohlI!s' lood anu leeuihs'
VI Nm anu VI anu tiie iitei d '"ie
tuei ei'ah any o'iief man VINO ever
liNNu, NM aiohe we are ii'oeo'eu
~ - tiasiileilts u 'i'e "llahs vi
Atei'e'iatf US tlle oHfacusah, WAC
apou. tiie iouftll century - :. wan
dereo over the known Worid st9dylne'
eoiecthis anu oosefEihs' ana put the
itsui'S VI me eApeai.ioh III poem
A''len"eus' iIhe AieAdiiuer dumas
ire eiuer, was lold 81 taking 'hihss
'Nei dl ulliler VIII ms iaNoiite cooN'
anu ne add one COOK whose pleasure
II was = seei''S' 10 dl'p'ai VIII d ne"
u'SH ana apr"pos oi MS latest culinary
ii,Ne,''ioii nitaN ii''o ioiis anu "at
ca u'SiulSl'ioii Oh tSohlils anu '"ohS
'"a' "oaid sti'ip'N ieaNe MS elila"Sei
anu 'iie SEMINARY quests sdSpilis io'
al oi't u i.lS Ii'oS' am using tApioi'S
u .'iS Niiiu Is ieP.i te' To Tue extent
o' '''ite fdseS ON AiiiefldcuS' VINO 90
dish uy,la. which the cook used as
an excuse for his long harangne AZ
ter quoting as much poetry as he evl-
IDENTITY thought safe. the cook got down
t. business and explained to Athen-
aeus and his guests that Art,plidorius
the pupil of Aristophanes. smoke of
tie dish in his Dictionary of COOKERY.
and that Epaenetus. in his Treatise
on Cookery. describes how TO make
the dish. a description that in3smuch
as il shows the dish to have been
something Of a Rouillabaisse is worth
while repeating:
ms mus ii"he hiu",a :" every
hii'! VI amman anu oiro' cutting up
'''e 'eiiuei p'i.s ot 'iie meat into sinai
p'e,e'' anu tile po"eis ana sh'rails