often referred to by his title, Baron von Rumohr, one of the most unusual and impressive figures in the history of gastronomic writing.
His book Geist der Kochkunst (The Essence of Cookery) was first published in Germany in 1822, attributed to Rumohr’s personal cook (Mundkoch) Joseph Kïnig. The profession of Mundkoch dated back to times when persons in high positions found it necessary to have a trusted employee to cook and taste (for fear of poisoning) all their food. Kïnig had accompanied Rumohr on two extensive trips to Italy, whither he went in his capacity as art historian, but taking a keen interest in the food. In the second edition, published in 1832, after the book had been established as a success, Rumohr acknowledged that it was his own work.
