Practical gastronomy and culinary dictionary

Pouard at all times took a lively interest in anything concerning the promotion of the art of cookery, especially in the various exhibitions which were held in London, and he never missed an opportunity of making himself useful. He was president of the first cookery exhibition, which took place in 1885 ; and the great success which this first venture obtained was mainly due to the indefatigable manner in which he carried out his duties, which were rewarded by a splendid gold cup, accompanied with an illuminated diploma. He was again nominated as chairman for the Universal Cookery Exhibition held in London in 1888, on which occasion he introduced the now famous demonstrations,'and lectured upon the delicate treatment of high-class entrees, &c., and showed the public how to prepare good things in the most practical way. His efforts in connection with this exhibi- tion, as well as with five more that followed, were duly appre- ciated, and in return for his honorary services he was presented with several illuminated addresses and medals ; also with the grand decoration of the " Cordon rouge," which the Society of that title bestowed upon him. M. Pouard died May 19, 1895. His loss is felt by many, for he was a good friend to all who sought his help ; beloved and respected by all who knew him, he leaves a gap in his professional career which is being much felt. r I •^^C* EUGENK POl'A^I) "Jf y FAMOUS CHEFS AND EPICURES 867 ANTOINE A. PARMENTIER. The birthplace of Antoine Augustin Parmentier is Mondidier in France, wJaere he was born in 1737. France owes much to the exertions of Parmentier in introducing the potato as an article of diet — one of the most interesting chapters in the history of the human race. Parmentier not only introduced this edible root into his fatherland, but he also induced his countrymen to accept it as a food, and at the same time taught them more than twenty different ways of preparing it for the table. At first people believed all manner of evil things of the tuber. Some alleged that it contained poison, whilst others would have it that it produced skin-disease ; and the general verdict was that the plant was only fit for pigs' food. The prejudice against it even became so strong that in some of the French provinces the cultivation of the potato was forbidden under the threat of heavy penalties. Parmentier, however, would not be dis- couraged by the opposition of his detractors; but, had it not been for his great and untiring energy and the protection of the king, his efforts to produce and popularise this edible root might probably have been in vain. The king, Louis XVI., who professed much esteem for the great philanthropist, had an interview with him. Parmentier lauded the virtues of the potato, explaining that it was a most nutritious food, and an excellent and economical substitute for bread. As it happened, this was the period of the great famine in France, and the king was so impressed and pleased by Par- mentier's earnestness, that he there and then conferred upon him a title, the recipient appropriately choosing for his crest a potato flower. Furthermore, the royal order went forth that fifty acres of uncultivated land, called the Plaine des Sablons, should be devoted to the cultivation of potatoes. It is on this land that the town of Neuilly now stands.