Gastronomy is a scientific definition of all that relates to man as a feeding animal.
Its object is to watch over the preservation of man by means of the best possible food.
It does so by directing, according to certain principles, all those who procure, search for, or prepare things which may be converted into food.
To tell the truth this is what moves cultivators, vine-dressers, fishermen, huntsmen, and the immense family of cooks, whatever title or qualification they bear, to the preparation of food.
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.