"In the hands of an expert cook," says Majendie, "alimentary
substances are made almost entirely to change their nature, their
form, consistence, odour, savour, colour, chemical composition, &c.;
everything is so modified, that it is often impossible for the most
exquisite sense of taste to recognise the substance which makes up
the basis of certain dishes. The greatest utility of the kitchen
consists in making the food agreeable to the senses, and rendering
it easy of digestion."