Gastronomy is a chapter of natural history, for the fact that it makes a classification of alimentary substances.

Of physics, for it examines their properties and qualities.

Of chemistry, from the various analysis and decomposition to which it subjects them.

Of cookery, from the fact that it prepares food and makes it agreeable.

Of commerce, from the fact that it purchases at as low a rate as possible what it consumes, and displays to the greatest advantage what it offers for sale.

Lastly it is a chapter of political economy, from the resources it furnishes the taxing power, and the means of exchange it substitutes between nations.

Gastronomy rules all life, for the tears of the infant cry for the bosom of the nurse; the dying man receives with some degree of pleasure the last cooling drink, which, alas! he is unable to digest.

It has to do with all classes of society, for if it presides over the banquets of assembled kings, it calculates the number of minutes of ebullition which an egg requires.

The material of gastronomy is all that may be eaten; its object is direct, the preservation of individuals.  Its means of execution are cultivation, which produces; commerce, which exchanges; industry, which prepares; and experience, which teaches us to put them to the best use.

Different objects of gastronomy.

Gastronomy considers taste in its pleasures and in its pains.  It has discovered the gradual excitements of which it is susceptible; it regularizes its action, and has fixed limits, which a man who respects himself will never pass.

It also considers the action of food or aliments on the moral of man, on his imagination, his mind, his judgment, his courage, and his perceptions, whether he is awake, sleeps, acts, or reposes.

Gastronomy determines the degree of esculence of every alimentary subject; all are not presentable under the same circumstances.

Some can be eaten until they are entirely developed.  Such like as capres, asparagus, sucking pigs, squabs, and other animals eaten only when they are young.

Others, as soon as they have reached all the perfection to which they are destined, like melons, fruit, mutton, beef, and grown animals.  Others when they begin to decompose, such as snipe, wood-cock and pheasant.  Others not until cooking has destroyed all their injurious properties, such as the potato, manioc, and other substances.

Gastronomy classifies all of these substances according to their qualities, and indicates those which will mingle, and measuring the quantity of nourishment they contain, distinguishes those which should make the basis of our repast, from those which are only accessories, and others which, though not necessary, are an agreeable relief, and become the obligato accompaniment of convivial gossip.

It takes no less interest in the beverages intended for us, according to time, place and climate.  It teaches their preparation and preservation, and especially presents them in an order so exactly calculated, that the pleasure perpetually increases, until gratification ends and abuse begins.