The Physiology of Taste Part 23

Turbot plain.

A Turkey Truffee.

Pet.i.ts pois.

EXCLAMATION. "My dear sir, this is pleasant indeed!"

THIRD SERIES.--INCOME 30,000 FRANCS, OR MORE.

A fowl weighing seven pounds, stuffed with truffles, so that it has become a spheroid.

A patte perigord in the form of a bastion.

A cask a la Chambord richly dressed and decorated.

A pike stuffed with craw-fish secundum artum.

A pheasant dressed a la sainte alliance.

Asparagus, large as possible, served up in osmazome.

Two dozen ortolans a la provencale, as the dish is described in the Cook's Secretary.

A pyramid of sweet meats, flavored with rose and vanilla.

EXPRESSION. "Monsieur, or Monseigneur, your cook is a man of mind. Such dishes we eat only at your house."

MEDITATION XIV.

ON THE PLEASURES OF THE TABLE.

MAN of all the animals who live on the earth, is beyond doubt, the one who experiences most suffering.

Nature condemned him to suffering by robbing him of hair, by giving him such a peculiar formation of his feet, also by the instinct of destruction, and of war which has followed man every where.

Animals have never been stricken with this curse, and with the exception of a few contests, caused by the instinct of reproduction, harm would be absolutely unknown to the lower animals of creation. Man, though he cannot appreciate pleasure except by a small number of organs, may yet be liable to intense agony.

This decree of destiny was engraved by a crowd of maladies, which originated in the social system. The result is that the most intense pleasure one can imagine, cannot atone for certain pains, such as the gout, the tooth-ache, etc., acute rheumatisms, strictures, and many other diseases we might mention.

This practical fear of pain has had the effect, that without even perceiving it, man has rushed into an opposite direction, and has devoted himself to the small number of pleasures nature has placed at his disposal.

ORIGIN OF THE PLEASURES OF THE TABLE.

Meals, as we understand the word, began at the second stage of the history of humanity. That is to say as soon as we ceased to live on fruits alone. The preparation and distribution of food made the union of the family a necessity, at least once a day. The heads of families then distributed the produce of the chase, and grown children did as much for their parents.

These collections, limited at first to near relations, were ultimately extended to neighbors and friends.

At a later day when the human species was more widely extended, the weary traveler used to sit at such boards and tell what he had seen in foreign lands. Thus hospitality was produced, and its rights were recognized everywhere. There was never any one so ferocious as not to respect him who had partaken of his bread and salt.

DIFFERENCE BETWEEN THE PLEASURE OF EATING AND THE PLEASURES OF THE TABLE.

Such from the nature of things, should be the elements of the pleasures of the table which, where eating is a necessity, of course takes the precedence.

The pleasure of eating is a peculiar sensation directed to the satisfaction of a necessity. The pleasures of the table is a reflected sensation, originating in various facts, places, things and persons.

We share with animals in the pleasure of eating. They and we have hunger which must he satisfied.

It is peculiar to the human race, for it supposes a predisposition for food, for the place of meeting, and for guests.

The pleasures of the table exact, if not hunger, at least appet.i.te. The table is often independent of hoth the one and the other.

This we may see at every entertainment.

At the first course every one eats and pays no attention to conversation; all ranks and grades are forgotten together in the great manufacture of life. When, however, hunger begins to be satisfied, reflection begins, and conversation commences. The person who, hitherto, had been a mere consumer, becomes an amiable guest, in proportion as the master of all things provides him with the means of gratification.

EFFECTS.

The pleasures of the table afford neither ravishing pleasure, ecstasy, nor transport, but it gains in intensity what it loses in duration. It is the more valuable because it exposes us to all other gratifications and even consoles us for their loss.

After a good dinner body and soul enjoy a peculiar happiness.

Physically, as the brain becomes refreshed, the face lightens up, the colors become heightened, and a glow spreads over the whole system.

Morally, the mind becomes sharpened, witticisms circulate. If La Farre and Saint Aulaire descend to posterity with the reputation of spiritual authors, they owe it especially to the fact that they were pleasant guests.

Besides, there are often found collected around the same table, all the modifications of society which extreme sociability has introduced among us: love, friendship, business, speculation, power, ambition, and intrigue, all enhance conviviality. Thus it is that it produces fruits of all imaginable flavors.

ACCESSORIES.

An immediate consequence of all these antecedents is that human industry has toiled to augment the duration of the gratifications of the table.

Poets complain that the throat is too short for the uses of degustation, and others lament the want of capacity of the stomach. Some even regret that digestion is accomplished in a single act and not divided into two.

This was but an extreme effort to amplify the enjoyments of taste; in this respect, however, it is impossible to exceed the limits imposed by nature, and an appeal was made to accessories, which offered more lat.i.tude.

Vases and goblets were crowned with flowers; crowns were distributed to the guests, and dinners served beneath the vault of heaven, in groves, and amid all the wonders of nature.

Music and song were made to increase the pleasures of the table.

Thus while the king of the Pheacians ate, the singer Phemius sang the praises of the wars and warriors of other days.

Often dancers and pantomimists of both s.e.xes, in all possible costumes, occupied the attention without injuring the pleasure of the meal. The most exquisite perfumes were diffused in the air, and guests were often waited on by unveiled beauty, so that every sense was appealed to.

I might consume many pages in proving what I advance. The Greek authors and our old chroniclers only need to be copied. These researches, however, only need to be made to be evident, and my erudition would be of little value

THE 18TH AND 19TH CENTURY.

We have adopted to a greater or less degree various methods of enjoyment, and have, by new discoveries, somewhat enhanced the number.

The delicacy of our tastes would not permit the vomitoria of the Romans to remain. We did better, however, and accomplished the same object in a more pleasant manner.