The Physiology of Taste: Or Meditations on Transcendental Gastronomy with RecipesA culinary classic on the joys of the table—written by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”—in a handsome new edition of M. F. K. Fisher’s distinguished translation and with a new introduction by Bill Buford. First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility. |
From inside the book
Results 1-5 of 55
Page viii
... meal without cheese is as incomplete as a woman without an eye , a startling compari- son to contemplate . We also learn that a dinner is never boring at least for the first hour ; that a new dish matters more to human happiness than ...
... meal without cheese is as incomplete as a woman without an eye , a startling compari- son to contemplate . We also learn that a dinner is never boring at least for the first hour ; that a new dish matters more to human happiness than ...
Page xii
... meal that strangers share with him when he is hungry and destitute ( in the mountains , at an inn , huddled around a fire , unable to determine if he is with friend or foe ) ; the more formal dinner endured to secure a crossing into ...
... meal that strangers share with him when he is hungry and destitute ( in the mountains , at an inn , huddled around a fire , unable to determine if he is with friend or foe ) ; the more formal dinner endured to secure a crossing into ...
Page 30
... replied . " Let us dine twice ! " Thus it was , and the meal with the men of letters was notably subtler and more delicate . ( See " Meditation 10 . " ) 3 of curiosity run through the audience . The students had THE AUTHOR'S PREFACE.
... replied . " Let us dine twice ! " Thus it was , and the meal with the men of letters was notably subtler and more delicate . ( See " Meditation 10 . " ) 3 of curiosity run through the audience . The students had THE AUTHOR'S PREFACE.
Page 42
... meal , in a room decorated with mirrors and paintings , sculptures and flowers , a room drenched with per- fumes , enriched with lovely women , filled with the strains of soft music ... that man , we say , will not need to make too ...
... meal , in a room decorated with mirrors and paintings , sculptures and flowers , a room drenched with per- fumes , enriched with lovely women , filled with the strains of soft music ... that man , we say , will not need to make too ...
Page 62
... meals from those which are no more than accessories ; that is , those which , without being really necessary , are nonetheless a pleasant distraction , and which become the obligatory accompaniment of any convivial celebration ...
... meals from those which are no more than accessories ; that is , those which , without being really necessary , are nonetheless a pleasant distraction , and which become the obligatory accompaniment of any convivial celebration ...
Contents
Anecdote | 247 |
Inconveniences of Obesity | 248 |
Examples of Obesity | 249 |
Further Outline of Diet | 256 |
III | 260 |
ON THINNESS | 264 |
115 | 266 |
How We Used to Fast | 270 |
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| 49 | |
| 50 | |
| 51 | |
| 52 | |
| 53 | |
| 54 | |
| 55 | |
| 57 | |
| 59 | |
ON APPETITE | 67 |
ON FOOD IN GENERAL | 74 |
28 | 75 |
30 | 79 |
Turkey Lovers | 88 |
The Erotic Properties of Truffles | 103 |
Sugar | 109 |
Chocolate and Its Origins | 118 |
8 | 127 |
THEORY OF FRYING | 136 |
Gourmands | 167 |
Admonition | 173 |
ON GASTRONOMICAL TESTS | 182 |
ON THE PLEASURES | 188 |
ON HUNTINGLUNCHEONS | 203 |
The Function of the Stomach | 209 |
ON REST | 216 |
ON SLEEP 84 Sleep | 220 |
THE TRANSLATORS GLOSSES | 222 |
ON DREAMS 86 Dreams | 223 |
Research Necessary | 224 |
Nature of Dreams | 225 |
First Observation | 226 |
Conclusion | 228 |
Phenomena of Dreams | 229 |
Third Observation | 230 |
THE TRANSLATORS GLOSSES | 232 |
ON THE INFLUENCE OF DIET 94 The Influence of Diet upon Repose Sleep and Dreams | 235 |
About Dreams | 236 |
Continuation | 237 |
THE TRANSLATORS GLOSSES | 239 |
ON OBESITY 99 Obesity | 241 |
Causes of Obesity | 244 |
Continuation | 245 |
Continuation | 246 |
118 | 272 |
122 | 279 |
PHILOSOPHICAL HISTORY OF COOKING 123 Philosophical History of Cooking | 283 |
125 | 285 |
Feasts of the Orientalsof the Greeks | 288 |
Roman Banqueting | 290 |
The Second Coming of Lucullus | 293 |
Lectisternium et Incubitatium | 294 |
Poetry | 296 |
Periods of Louis XIV and Louis XV | 300 |
Louis XVI | 303 |
138 | 305 |
THE TRANSLATORS GLOSSES | 306 |
137 | 313 |
Advantages of Restaurants | 314 |
Examination of a Restaurant | 315 |
Inconveniences | 316 |
Competition | 317 |
Beauvilliers | 319 |
The Gastronomer in a Good Restaurant | 320 |
THE TRANSLATORS GLOSSES | 321 |
CLASSICAL GOURMANDISM IN ACTION 146 The Story of M de Borose | 325 |
Retinue of an Heiress | 335 |
Water | 337 |
THE TRANSLATORS GLOSSES PART II | 342 |
Transition | 347 |
THE TRANSLATORS GLOSSES | 349 |
The Cures Omelet | 350 |
Preparation of a Tuna Omelet | 352 |
Theoretical Notes on the Preparation of This Dish II Eggs in Meat Juice | 353 |
National Victory | 354 |
Ablutions | 359 |
Mystification of the Professor and Defeat of a General | 360 |
The Dish of | 364 |
The Asparagus | 365 |
The Trap | 366 |
The Turbot | 369 |
Some Restorative Remedies by the Professor Improvised for the Case Described in Meditation 25 | 374 |
Gastronomical Industry of the Exiles XI The Pullet of Bresse | 377 |
The Pheasant | 378 |
35 | 383 |
More Memories of Exile The Weaver | 384 |
39 | 385 |
The Famished Glutton | 386 |
42 | 387 |
37 | 400 |
38 | 431 |
44 | 433 |
45 | 434 |
49 | 435 |
51 | 436 |
52 | 437 |
9 0 59335 | 438 |
Other editions - View all
The Physiology of Taste: Or Meditations on Transcendental Gastronomy Jean Anthelme Brillat-Savarin No preview available - 2011 |
Common terms and phrases
animals appetite banquet beef believe Belley bird body boiled Borose bread Brillat-Savarin Bugey butter cacao called cause century Charles Monselet charming chocolate chyle coffee cook delicious delightful diet digestion dining dinner dishes doctor dreams drink eaten enjoy everything eyes feast feel felt finally fish flavor forcemeat France French friends gastronomical Girondists give glass gourmandism guests human hunger juice kind ladies least less liqueurs living look Louis Louis XIV Louis XVI meal meat MEDITATION Molière Monsieur mouth nature never nourishing obesity observed once osmazome oysters Paris pâté pheasant PHYSIOLOGY PHYSIOLOGY OF TASTE pleasant pleasure pot-au-feu Professor quinine recipe restaurant result roasted seems sensation sense served sleep soon soup stomach sugar taste things thirst tion TRANSLATOR'S GLOSSES truffles turkey various whole wild turkey wine word wrote