Summary

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A revolution like the French, which presented to their eyes such terrible spectacles, must have left some traces in their physical or intellectual constitution. At the end of this bloody drama, the mind, bewildered by the late dreadful scenes, was unable to feel those sweet and peaceable emotions, in which it had formerly delighted; as the palate, having long been at rest, and now become blunted, must require high-seasoned dishes, to excite an appetite. The reign of the Directory, therefore is that of Romances à la Radcliffe, as well as of Sauces à la Provençale.
Source: Gutenberg

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Though we acknowledge the immense influence this monarch had over cookery, we must not conceal that he brought in fashion aromatic sauces, tough macaroni, cullises, and brown sauces calcined by a process like that of roasted coffee. These sauces gave the dishes a corrosive acidity, and as Jourdan le Cointe remarks, far from nourishing the body, communicated to it a feverish sensation, which baffled all the skill of physicians, in their attempts to cure it. They were positive poisons which the Italians had introduced into France, a taste for which spread through every class of society.
Source: Gutenberg

Various The Mirror of Literature, Amusement…

Philippe le Bel was hardly half an hour at table, and Francis I. thought more of women than of eating and drinking; nevertheless, it was under this gallant monarch that the science of gastronomy took rise in France.
Few have heard the name of Gonthier d'Andernach. What Bacon was to philosophy, Dante and Petrarch to poetry, Michael Angelo and Raphael to painting, Columbus and Gama to geography, Copernicus and Galileo to astronomy, Gonthier was in France to the art of cookery.
Source: Gutenberg

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