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Medicine: Food & Wisdom

2 minute read

To 50 eminent British physicians and surgeons gathered at the Dorchester in swank Mayfair last week, its earnest French Chef Maitre Emile Aymoz delivered himself weightily—in French. Most of the grave doctors later checked up on his discourse in a handsomely printed English translation headed The Chef’s Work for Humanity.

Boomed Humanity’s Emile Aymoz in part:

“Wellington used to say that Napoleon lost his Waterloo on the playing fields of Eton, but Napoleon’s victors have been losing theirs ever since, on their own dining-room tables!”

With rising passion, Maitre Aymoz got into his stride: “As the late Lord Dewar once facetiously remarked : ‘In the old days a meal was opened with prayer; nowadays in many homes it is opened with a can-opener!’ ” But Aymoz was not above paying tribute to “one of the finest and most succulent, and nutritive dishes in the world” — the U. S. hamburger.

“Where is this shortening of meals going to end?” cried dramatic Emile Aymoz and cast his eyes hopefully toward the revival Atlantic, will come answered, from “My belief America! . is . .” that a revival will come from America! . . . ”

After this there was no holding Emile Aymoz, who not only had the 50 British doctors eating right out of his high-hat, but sent them away with this vital question for their influential ruling-class patients to answer:

“When has a chef or a cook ever ap peared on a British Honours list? Yet the man who cooks your food … is as important as … a dozen great painters, literateurs, or musicians.

“I am going to be so bold,” concluded Chef Aymoz, “as to suggest that Oxford or Cambridge should found a chair in gastronomy for the study of the cuisine [and] research in nutrition.”

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