Summary

Portrait of Thomas Browne Thomas Browne Notes on Cookery of the ancients

If the vilest glutton laid before us cocks’ combs, parrots’ heads, mules’ hooves, not even a starving man would taste them. What is madder than appetite? Aesop hungered for a hundred small birds compacted in one dish, Epicurus was satisfied with cabbage and cheese. Bring food to soothe appetite and satisfy nature; we are fools to await what the Trojan hog produces.
We are impatient today of the boned chicken Apicius praises and think it food for the toothless. For us a baron of beef is the crown of the feast, as was regular with Homer’s heroes.
Source: Wikisource

Portrait of Thomas Browne Thomas Browne Notes on Cookery of the ancients

Absurd are all things suited to the wanton mind more greedy for victuals than for the pleasure of the senses, as is told of Philoxenus and Melanthius and the crane’s neck, tongues and toes, covered in cases and boxes, which they devoured as the hottest victuals. Worthless beyond doubt and utterly abandoned was the greed of Apicius which brought the largest most far-sought lobsters at the highest price. The ordinary kind is more edible and more easily cooked.
Source: Wikisource

Portrait of Thomas Browne Thomas Browne Notes on Cookery of the ancients

Those who take away vinegar, refuse the chief of seasonings. That is what those stern persons do, who say that Noah discovered wine. At the same time it could hardly have been made from apples, dates, grapes, and sour juices without vinegar becoming known even by chance. Yet who that knows the various drinks of the Americans will deny that some sort of intoxicants were made of old from fruits, berries or corn to warm their primitive sternness?
Source: Wikisource

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