"Cookery, or the art of preparing good and wholesome food, and of preserving all sorts of alimentary substances in a state fit for human sustenance, or rendering that agreeable to the taste which is essential to the support of life, and of pleasing the palate without injury to the system, is, strictly speaking, a branch of chemistry; but, important as it is both to our enjoyments and our health, it is also one of the latest cultivated branches of the science."

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The theory of medicine, therefore, presents what is useful in thought, but does not indicate how it is to be applied in practice-the mode of operation of these principles. The theory, when mastered, gives us a certain kind of knowledge. Thus we say, for example, there are three forms of fevers and nine constitutions. The practice of medicine is not the work which the physician carries out, but is that branch of medical knowledge which, when acquired, enables one to form an opinion upon which to base the proper plan of treatment.

— Avicenna