substances.

Gastronomy classifies all of these substances according to their
qualities, and indicates those which will mingle, and measuring
the quantity of nourishment they contain, distinguishes those
which should make the basis of our repast, from those which are
only accessories, and others which, though not necessary, are an
agreeable relief, and become the obligato accompaniment of
convivial gossip.

It takes no less interest in the beverages intended for us,
according to time, place and climate. It teaches their preparation
and preservation, and especially presents them in an order so
exactly calculated, that the pleasure perpetually increases, until
gratification ends and abuse begins.

Gastronomy examines men and things for the purpose of
transporting, from one country to another, all that deserves to be
known, and which causes a well arranged entertainment, to be an
abridgement of the world in which each portion is represented.

UTILITY OF GASTRONOMICAL KNOWLEDGE.

Gastronomical knowledge is necessary to all men, for it tends to
augment the sum of happiness. This utility becomes the greater in
proportion as it is used by the more comfortable classes of
society; it is indispensable to those who have large incomes, and
entertain a great deal, either because in this respect they
discharge an obligation, follow their own inclination, or yield to
fashion.