megs, Cassabas, and Honeydews—are varieties of the muskmelon. But people have the notion, d' ye see, that cantaloup is a generic term. Philadelphians call all melons cantaloups; whereas this type of muskmelon was first cultivated in Cantalupo, Italy. . . ."
"Very interesting," said Markham, with only partly disguised impatience. "Did you intend by your remark last night"
"And after the melon, Currie has prepared a special dish for you. It's my own gustat'ry chef-d'œuvre—with Currie's collaboration, of course. I've spent months on its conception—composing and organizing it, so to speak. I haven't named it yet,—perhaps you can suggest a fitting appellation. . . . To achieve this dish, one first chops up a hard-boiled egg and mixes it with grated Port du Salut cheese, adding a soupçon of tarragon. This paste is then enclosed in a filet of white perch—like a French pancake. It is tied with silk, rolled in a specially prepared almond batter, and cooked in sweet butter.—That, of course, is the barest outline of its manufacture, with all the truly exquisite details omitted."
"It sounds appetizing." Markham's tone was devoid of enthusiasm. "But I didn't come here for a cooking lesson."
"Y' know, you underestimate the importance of your ventral pleasures," pursued Vance. "Eating is the one infallible guide to a people's intellectual advancement, as well as the inev'table gauge of the individual's temp'rament. The savage cooked and ate like a savage. In the early days of the human race, mankind was cursed with one vast epidemic of
