Jean Anthelme Brillat-Savarin

The centuries last passed have also given the taste important extension; the discovery of sugar, and its different preparations, of alcoholic liquors, of wine, ices, vanilla, tea and coffee, have given us flavors hitherto unknown.

The first half of the 1960s was the apogee of what might be termed the Age of Cool - as defined by that quality of being simultaneously with-it and disengaged, in control but nonchalant, knowing but ironically self-aware, and above all inscrutably undemonstrative.