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“Perhaps the most valuable, certainly the most pleasing, of the chapters are those on ‘Gastronomy,’ ‘The Love of Good Living,’ ‘People Fond of Good Living,’ ‘Gastronomic Tests,’ and ‘The Pleasures of the Table.’

“Gastronomy is defined as ‘the scientific knowledge of all that relates to man as an eater;’ being founded upon natural history, physics, chemistry, economics, and cookery, as well as on the sciences already touched upon; and affecting physically, mentally, and morally, every individual, of every class of society, every moment of his life. Some knowledge of it is therefore indispensable to all, and the more as one ascends the social scale; it being well known that the most momentous decisions of personal and of national life are made at table.

“‘The Love of Good Living’ is shown to be not merely a physical, but an intellectual and a moral quality as well, ‘almost deserving to rank as a virtue;’ opposing excess, developing discrimination, promoting physical health, and aiding moral resignation to the laws of nature. In addition, it is an easily and constantly available source of natural and innocent pleasure in a world of pain.