Note 5 — Chapter II
Aylmer Maude translation
And yet it is certainly an æsthetic achievement when the art of cooking succeeds in making of an animal’s corpse an object in all respects tasteful. The principle of the Art of Taste (which goes beyond the so-called Art of Cookery) is therefore this: All that is eatable should be treated as the symbol of some Idea, and always in harmony with the Idea to be expressed.