Has the artist ever considered the history of the "chop" which is brought so elegantly to his studio? ... He has first employed a slaughterman ... to convert a beautiful living creature into a hideous carcase, to be displayed with other carcases in that ugliest product of civilisation, a butcher's shop, and then he has employed a cook to conceal, as far as may be, the work of the slaughterman. This is what the Spectator calls being "humanised" by schools of cookery; I should call it being de-humanised.