EATIXG AS ANART.

Hokitika Guardian, 13 September 1921, Page 3

EATIXG AS AN ART.

By "The Diner-iiiit." Inin' 11*111- gourmet is neither a greedy mu' a gl'u-s feeder. He has a Junior ol excess <u any kind, lint only because il destroys the palate, hi t ••Iso because it is an ofleiiee against his fasliiiiuus taste. In brief, he is all artist in food. I The pleasure's of the table aiy dependent upon o nice discrimination ■md a proper self-restraint. lie "ill mil overeat of a dish just because he like? it. The piled up plate and too great prolusion are horrible to his sight. It. is the taste that he is i «»- ed'iic.,l with, and to e«l greedily or | l; ,st i|v is to lose the subtle and fugitive nuances of flavour. Must gourmets—and the term, as 1 hold, is often misapplied are sparse outers. And it is a. mistake to think that vour true gourmet revels always m ri Ii and highly seasoned dishes, that he appreciates only rare. elaborate iiuikiim. delicacies out of season, and food -erred wiili piquant sauces. Till* exact I'wry. is filM|Uolillv the II" often prefers the utmost simplicity. What he doe- ahlmr with all his heart is the pretentious and i non* l rici“Hs. While I do not, assert, t.liot lie woald choose to dine oil' a dish of herbs, lie would certainly prefer to have a. diun„r of bread and dux'*' Im ‘ l , ' IMT mod olives,, -and good beer—rather Than partake of a had or indilT"ront j .,1,1c d’hote and inferior wine. All he "-mis Is the best of its kind. m> matter what it may he. I Now simplicity in food mid cooking. „ si,, woman's dress, is generally fi i istL' affair. Boor cooks often se ~ hid,.' their mistake-'liy sauces ami seasoning. To obtain good, |dmn food „f the fittest ([Utility ami l u ’ rfl ' < ' l '. v <f ' : ' k ed is neither easy nor eltuap. ••It ~,,-ts me £7.(10 a year." \ a certain gourmet to me. g>' l ;1 d>'- ~,.„[ chop and potatoes.” Wlmt he meant was that he had to pay a very 1.,,.,,,, wage to a really lirst-elass *' t'„obtain the plain faro he desired. "Mv first question to a cook. „n old stagefr. "is: Ta.n you boil a potato'!’ ” . \U cooks think they can. but W'iy ■ f,. w do Thev won't he bothered over wl„ t . thev consider such a simple mnl-

' A rich man confided to me that bis ( eln-f would imt stay. I “1 don’t give him enough opportunity of showing oil.’ he i-aid- ' simple food- He wants me to have frills.” . | While one .an sympathise with the creative artist who seeks an opportunity to display Ids skill and invent i.t'v triumphs.' it is the sign of the greatest artist of all to he content to do simple things superlatively well. If T won* a. woman T would p» ( Tot as husband (unless 1 meant to feed him badly) a man who was somctnmg of a gourmet. Why ? Because 1 should know tlmt lie would be splendidly appreciative of any effort T made on his behalf. lh'"' galling it must be for a woman who designs a perfect little dinner for her husband when he consumes it or gobbles it down without any realisation ol the care, thought, and artistry she has bestowed upon it! The gourmet, can he as enthusiastic om r a fresh cabbage perfectly boiled, as over the rarest and most expensive dish. He is. in fact, usually the most contented and satisfactory of husband* if he is lucky enough to have a wife who appreciates his point, ol view.