The Art of Cookery, by William King, published in 1708, offers a fascinating glimpse into the culinary and literary tastes of the early 18th century. Subtitled "In Imitation of Horace's Art of Poetry," this work cleverly uses the framework of Horace's poetic treatise to satirize contemporary society and manners through the lens of food and dining. King's poem is accompanied by letters to Dr. Lister and others, prompted by Lister's publication of Apicius Coelius's works on soups and sauces. More than just a collection of recipes, "The Art of Cookery" is a witty commentary on the social rituals surrounding food, reflecting the era's preoccupation with classical learning and its application to everyday life. King's skillful imitation of Horace, combined with his sharp observations on culinary trends, makes this a valuable and entertaining read for anyone interested in the history of food writing and the literature of the Enlightenment.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.