In the eighteenth century the French took the lead in
cookery, although the number of works on the art published
in other countries was perhaps as large as that published in
France. In particular the number of cookery-books§ pub-
lished in Germany since the end of the seventeenth century
is legion ; most of them were called after the city in
which they were published. Of celebrated cooks in France
who also wrote works, the following are the most note-
worthy : Menon,|| A. Viard,1T and Antoine Beauvilliers.**
* Giegher, Martin, ‘ Li tre trattati di M. Giegher, bavaro di Mosburc,
Trinciante dell’ illustrissima nacione alemana in Padova, nel priino si
mostra il modo di piegase ogni sorte di panni lini, civ6 Salvietti e Touaglie,
e d’apparechiare una tavola, con altre galanterie ; nel secondb, intitulato
lo Scalco, s’insegna oltr’al conoscere le stagioni di tutte le cose che si
mangiano, la maniera di mettere in tavola le viande ; nel terzo detto il
Trinciante s’insegna il modo di trinciare ogni sorte di vivnnde’; Pad.,
1639, 4to. This is a curiosity, as the longest title of any book on the tab e
and carving. Layard, loc. eit., p. 327, ‘gives the author’s name as Mattia,
and the beginning of the title as ‘ I tre trattati.’
f Lancelotti, Vittorio, ‘Lo scalco prattico.’ Roma, 1627, 4to. He
gives the menus of a number of banquets, served for the most part in the
palace of Cardinal Ippolito Aldobrandino.
X Editio princeps, Rom., 1635.
§ See a list of these treatises in Pierer, ‘ Encyclopoed.,’ Bd. XL, p. 458
ct seq., I. Supplem , Bd. IV., p. 156.
II Menon, ‘Les soupers de la Cour ou Part de travailler toutes sortes
d’aliments’; Paris, 1768, iii. 12. (See the observations of Carome upon
this work, according to whom the menus were the result of pure imagina-
tion, and were never carried out.)
ir Viard, A., ‘Le Cuisinier.’ Paris, 1808, 8vo.
** Beauvilliers, Antoine, ‘ L’art du cuisinier.’ Paris, 1814, 2 vols.,
8 VO.
THE HISTORIC LITERATURE OF COOKERY 35
The latter was a Parisian restaurateur, and lived from 1754
to 1820. He had very great influence in purifying culinary
recipes, and shaping the practice by the introduction of
exactness and method in the main, as regards French
cookery such as we know it. Brillat-Savarin in his
‘ Physiologie du Gout,’ p. 289, has given an interesting
memoir of the character and career of Beauvilliers, which
we recommend’ our readers to peruse. The first edition of
Beauvilliers’ ‘ L’Art du Cuisinier ’ was published in 1814,
and the work was republished many times, but, though
altered and enlarged, not improved after the death of its
author.
Page 33
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In the eighteenth century the French took the lead in cookery, although the number of works on the art published in other countries was perhaps as large as that published in France. In particular the number of cookery-books§ published in Germany since the end of the seventeenth century is legion ; most of them were called after the city in which they were published. Of celebrated cooks in France who also wrote works, the following are the most noteworthy : Menon,|| A. Viard,1T and Antoine Beauvilliers.**
* Giegher, Martin, ‘ Li tre trattati di M. Giegher, bavaro di Mosburc, Trinciante dell’ illustrissima nacione alemana in Padova, nel priino si mostra il modo di piegase ogni sorte di panni lini, civ6 Salvietti e Touaglie, e d’apparechiare una tavola, con altre galanterie ; nel secondb, intitulato lo Scalco, s’insegna oltr’al conoscere le stagioni di tutte le cose che si mangiano, la maniera di mettere in tavola le viande ; nel terzo detto il Trinciante s’insegna il modo di trinciare ogni sorte di vivande’; Pad., 1639, 4to. This is a curiosity, as the longest title of any book on the tab e and carving. Layard, loc. eit., p. 327, ‘gives the author’s name as Mattia, and the beginning of the title as ‘ I tre trattati.’
f Lancelotti, Vittorio, ‘Lo scalco prattico.’ Roma, 1627, 4to. He gives the menus of a number of banquets, served for the most part in the palace of Cardinal Ippolito Aldobrandino.
X Editio princeps, Rom., 1635.
§ See a list of these treatises in Pierer, ‘ Encyclopoed.,’ Bd. XL, p. 458 ct seq., I. Supplem , Bd. IV., p. 156.
II Menon, ‘Les soupers de la Cour ou Part de travailler toutes sortes d’aliments’; Paris, 1768, iii. 12. (See the observations of Carome upon this work, according to whom the menus were the result of pure imagination, and were never carried out.)
ir Viard, A., ‘Le Cuisinier.’ Paris, 1808, 8vo.
** Beauvilliers, Antoine, ‘ L’art du cuisinier.’ Paris, 1814, 2 vols.,
8 VO.
The latter was a Parisian restaurateur, and lived from 1754 to 1820. He had very great influence in purifying culinary recipes, and shaping the practice by the introduction of exactness and method in the main, as regards French cookery such as we know it. Brillat-Savarin in his ‘ Physiologie du Gout,’ p. 289, has given an interesting memoir of the character and career of Beauvilliers, which we recommend’ our readers to peruse. The first edition of Beauvilliers’ ‘ L’Art du Cuisinier ’ was published in 1814, and the work was republished many times, but, though altered and enlarged, not improved after the death of its author.