fishermen, huntsmen, and the immense family of cooks, whatever
title or qualification they bear, to the preparation of food.

Gastronomy is a chapter of natural history, for the fact that it
makes a classification of alimentary substances.

Of physics, for it examines their properties and qualities.

Of chemistry, from the various analysis and decomposition to which
it subjects them.

Of cookery, from the fact that it prepares food and makes it
agreeable.

Of commerce, from the fact that it purchases at as low a rate as
possible what it consumes, and displays to the greatest advantage
what it offers for sale.

Lastly it is a chapter of political economy, from the resources it
furnishes the taxing power, and the means of exchange it
substitutes between nations.

Gastronomy rules all life, for the tears of the infant cry for the
bosom of the nurse; the dying man receives with some degree of
pleasure the last cooling drink, which, alas! he is unable to
digest.

It has to do with all classes of society, for if it presides over
the banquets of assembled kings, it calculates the number of
minutes of ebullition which an egg requires.