Dons de Comus, 1750: The science of the cook today is to break down, digest and distill meats into their quintessence, to take their light and nourishing juices, mix and cofound them together, in such a way that none dominates and all can be tasted; finally, to give them that unity which painters give their colours, and render them homogeneous enough that their different flavours result only in a fine and piquant taste; in, if I may say it, a harmony of all tastes joined together...