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The Cook's Decameron: a Study in Taste
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"Montaigne in one of his essays* mentions the high excellence Italian cookery had attained in his day. "I have entered into this Discourse upon the Occasion of an Italian I lately receiv'd into my Service, and who was Clerk of the Kitchen to the late Cardinal Caraffa till his Death. I put this Fellow upon an Account of his office: Where he fell to Discourse of this Palate-Science, with
such a settled Countenance and Magisterial Gravity, as if he had been handling some profound Point of Divin...
such a settled Countenance and Magisterial Gravity, as if he had been handling some profound Point of Divin...