ABSTRACT
Interest begins with knowledge. And this is true of all works of art (I take it for granted, of course, that Cooking is recognized, as it should be, as the Ninth Art). We may admire, we may be thrilled, and that spontaneously, but the moment we see the relation between the finished article and the raw material, the minute we understand the changes made by genius or by talent, the transpositions, the deformations, the harmonizations, the dissonances—then we are interested; we appreciate not only the work, but also the technique employed; we know.
