The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1923-05-04
H., TO EAT WELL
AND TO LIVE WELL

! Chapters from the sensational new
book by the famous french physi-
clan, dfetftfan. epicure and cook.
| whose theories of gastronomy have
set all Europe to talking about him.
| translated by Arthur Bennington)
To live we'll we must eat well.
| mat does not mean that we must eat
| a lot, but that what we eat must be
CHOSEN with care and prepared with
skill and artistic taste. TO do this.
cook must know what he is doing
and why. Cookery involves knowI-
edge of physiology and chemistry
the substance that is being boiled or
| roasted. and still greater changes
take place in the bread or meat the
moment it is eaten. The human body
needs a regular supply of certain
| chemical compounds, and the art of
cookery consists in supplying these
| In the form that will make them
| most easily assimilated and at the
same time give the greatest pleasure
to the senses of the eater.
Gastronomy can be explained best
by man who combines in himself
the, physician. the chemist, the cook
and the athlete. Few there are of
them. DR.. Edouard- de Pomiane of
Paris, however, Is all of these. and
In his book. "Bien Manager Pour Bien
| }
which has just been published, he
| puts the mature fruits of his life
| long study of the human body in
health and in sickness. of the chem
| ical makeup of foods of all sorts
| both before and after cooking, of his
mastery skill in practical cooking
and of his renowned taste as gour-
| met.
The following series are transla
lions of few of the chapters of DR.
de Pomiane's book.
Cheese Before Dessert.
Cheese is the food par excellence;
the PSYCHOLOGISTS have proved that
but this is not the question which
interests US for the moment. At the
| end of meal we don't want to eat
| anything substantial; we seek only
to blend In vague happiness all the
| sensations we have enjoyed 1t
would be impossible to pass gradual
ly from the highly seasoned roasts to
| the sweetness of the entremets and
| desserts. so We precipitate events by
means of the cheese, making a clear
| demarkation between the meal and
| the sugared preparations.
Cheese lends itself admirably to
! this role, for it's flavor resembles no
| other; 1t Is completely artificial
| preparation. representing the very
height of gastronomic research.
NhecSc 10 eic IeSuit VI Lie Ter
mentation and digestive action or
certain microbes which act upon
| coagulated milk. The work done in
the cheese is considerable. Man has
| learned how to acclimatize and do
mesticate many kinds of microbes
| and to classify them according to
| the products of decomposition which
they make in acting upon milk. 1t is
| from these various decompositions
that the score of doors and flavors
which characterize the different
! cheese depends.
Refined. cultured. civilized man
alone has tried to find varieties of
sensations in a phenomenon which is
| a close approach to that of putrefac-
tons which have had an artistic Re
his taste with the decomposition of
albumens which are on the point of
returning to the condition of primi-
| derives pleasure out of eating in the
last stage of it's life the matter of
which it is made.
| Only ultra-civilized nations, ma
lions which have had an artistic Rem
naissance. have a gamut OF cheeses.
| France has her Camembert, Rrie,
| Roquefort. ETC., Italy her Gorgonzola,
Cacciacavallo, Parmesan. The SWISS.
English and Germans have cheeses
| that are more complex, perhaps, in
their fabrication. but very inferior
| from the microbian and artistic point
of view. They are the cheeses of
Protestant countries.
Let us. then. be proud. we French
men. of our taste for cheese. Let us
eat it, but at the right moment. Let