Gastronomy as a Fine Art: Or, The Science of Good Living. A Translation of the "Physiologie Du Goût" of Brillat-Savarin

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Scribner and Welford, 1879 - Gastronomy - 280 pages
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Page 113 - ... he did. The moment appetite was felt, it was necessary that it should be satisfied, and his establishment was so arranged that in all places and at all hours, chicken, cutlets, and coffee, might be forthcoming at a word.
Page 109 - ... of old age. It gives more brilliancy to the eyes, more freshness to the skin, more support to the muscles; and as it is certain in physiology that it is the depression of the muscles which causes wrinkles, those formidable enemies of beauty, it is equally true to say that, "cœteris paribus," those who understand eating are comparatively ten years younger than those who are strangers to this science.
Page xxxiii - There are a sort of men, whose visages Do cream and mantle like a standing pond; And do a wilful stillness entertain, With purpose to be dress'd in an opinion Of wisdom, gravity, profound conceit; As who should say, ' I am Sir Oracle, And, when I ope my lips, let no dog bark!
Page 113 - N'est pas Gourmand qui veut, and begins as follows : — " There are individuals to whom nature has denied a refinement of organs, or a continuity of attention, without which the most succulent dishes pass unobserved. Physiology has already recognised the first of these varieties, by showing us the tongue of these unfortunates, badly provided with nerves for inhaling and appreciating flavours. These excite in them but an obtuse sentiment ; such persons are, with regard to objects of taste, what the...
Page 103 - also comprises a love for dainties or titbits, which is merely an analogous preference, limited to light, delicate, or small dishes, to pastry and so forth. It is a modification allowed in favor of the women, or men of feminine tastes. Regarded from any point of view, the love of good living deserves nothing but praise and encouragement.
Page 272 - I regard the discovery of a dish as a far more interesting event than the discovery of a star, for we have always stars enough, but we can never have too many dishes ; and I shall not regard the sciences as sufficiently honoured or adequately represented amongst us, until I see a cook in the first class of the Institute.
Page 107 - V&ry made his fortune; Achard laid the foundation of his; Beauvilliers made a third; and Madame Sullot, whose shop in the Palais Royal was a mere box of a place, sold as many as twelve thousand tarts a day. The effect still lasts. Foreigners flow in from all quarters of Europe to renew during peace the delightful habits which they contracted during the war. They must come to Paris, and when they are there, they must be regaled at any price. If our funds are in favor, it is due not so much to the...
Page xxxvi - The discovery of a new dish does more for the happiness of the human race than the discovery of a new constellation.
Page 103 - ... classed with those good fellows amongst learned men who can put away gracefully a wing of partridge and then, by raising the little finger, wash it down with a glass of Lafitte or Clos-Vougeot. They have utterly forgot that social love of good eating which combines in one Athenian elegance, Roman luxury, and Parisian refinement. It implies discretion to arrange, skill to prepare : it appreciates energetically, and judges profoundly. It is a precious quality, almost deserving to rank as a virtue,...
Page 109 - ... as misers or anchorites, they always give them the pallor of disease, the leanness of misery, and the wrinkles of decrepitude. Good living is one of the main links of society, by gradually extending that spirit of conviviality by which different classes are daily brought closer together and welded into one whole, by animating the conversation, and rounding off the angles of conventional inequality. To the same cause we can also ascribe all the efforts a host makes to receive his guests properly,...

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