Show meas like books A meal should be constructed somewhat like a book that is witha with a foreword or introduction to begin with then the story the really important part and lastly the epilogue or conclusion to bring it to a happy end translated into the language of gastronomy this means that we should begin our meals with hors doeu or soup by way of preface then pass on to the meal proper the most important part short or long as the case may be but the part of the meal from which we are to derive the nourishment which we need lastly we finish with cheese or dessert intended to help us inwardly digest the story andre simon in atlantic monthly |