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In those times, however, culinary matters were considered trivial and unbecoming of a scientist. For this reason, Pożerski, who always signed his academic papers with his Polish name, decided, not unlike Babiński, to use a pen name when writing about gastronomy and gastrotechnique. Unlike Babiński, though, he chose a ''nom de plume'' which wasn't as fairy-talish as ``Ali-Bab". He forged his pseudonym from the French version of his first name and a Frenchified form the French spelling of ``Pomian", the name of his nobility clan, ending up with ``Edouard de Pomiane".{{czyt|Edouard de Pomiane}}