Cookery is become an art, a noble science; cooks are gentlemen

Cookery is become an art, a noble science; cooks are gentlemen

In his famous work "The Anatomy of Melancholy," Robert Burton discusses the idea that cookery has evolved into an art and a noble science, elevating cooks to the status of gentlemen. This concept reflects the changing attitudes towards food and cooking during Burton's time in the 17th century.

During this period, the culinary arts were undergoing a transformation, with new ingredients being introduced from around the world and new techniques being developed. Cooks were no longer seen as mere servants who prepared meals, but as skilled artisans who could create delicious and visually appealing dishes. The rise of the aristocratic class also contributed to the elevation of cookery, as wealthy families sought out the best chefs to cater to their lavish banquets and feasts.

Burton's assertion that cooks are gentlemen suggests that he believed that those who excelled in the culinary arts deserved to be respected and admired. He saw cooking as a noble pursuit that required creativity, skill, and dedication. In a society where social status was often determined by birthright, Burton's idea that cooks could be considered gentlemen challenged traditional notions of class and privilege.

Furthermore, Burton's statement highlights the importance of food in society and culture. Cooking is not just about nourishment, but also about pleasure, creativity, and self-expression. The art of cooking allows individuals to showcase their talents and share their cultural heritage through the dishes they create. By recognizing cooks as gentlemen, Burton was acknowledging the value of their contributions to society and the arts.

Overall, Burton's assertion that cookery is an art and a noble science reflects the changing attitudes towards food and cooking during the 17th century. Cooks were no longer seen as mere servants, but as skilled artisans who deserved respect and admiration for their talents. This idea continues to resonate today, as chefs and cooks around the world are celebrated for their creativity and skill in the culinary arts.