Skirting the line between recipe-book, memoir, history and philosophy, this collection of dishes, experiences, reflections, history and philosophy raises gastronomy to an art form. It reflects an era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation.
Skirting the line between recipe-book, memoir, history and philosophy, this collection of dishes, experiences, reflections, history and philosophy raises gastronomy to an art form. It reflects an era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation.
Jean Anthelme Brillat-Savarin (1755-1826) was a French lawyer and politician, whose book, The Physiology of Taste, published in 1825, is still inspiring chefs and food enthusiasts alike, particularly through his essay 'On Gourmandism'. It contains some of the most famous dinner table witticisms and aphorisms in history, including 'Tell me what you eat, and I will tell you what you are.'
Inhaltsangabe
The Physiology of Taste Introduction by Anne Drayton Aphorisms by the Professor to serve as a prologue to his work and an eternal foundation for his Science Dialogue between the author and his friend Preface Part One: Gastronomical Meditations 1. On the senses 2. On taste 3. On gastronomy 4. On appetite 5. On food in general 6. Specialities 7. The theory of frying 8. On thirst 9. On drinks 10. On the end of the world 11. On gourmandism 12. On gourmands 13. On gastronomical tests 14. On the pleasures of the table 15. On shooting-luncheons 16. On digestion 17. On rest 18. On sleep 19. On dreams 20. On the influence of diet on rest, sleep, and dreams 21. On obesity 22. Prevention and cure of obesity 23. On thinness 24. On fasting 25. On exhaustion 26. On death 27. Philosophical history of cooking 28. On restaurateurs 29. A model gourmand 30. Bouquet Part Two Transition Miscellanea Envoy to the Gastronomes of the Two Worlds
The Physiology of Taste Introduction by Anne Drayton Aphorisms by the Professor to serve as a prologue to his work and an eternal foundation for his Science Dialogue between the author and his friend Preface Part One: Gastronomical Meditations 1. On the senses 2. On taste 3. On gastronomy 4. On appetite 5. On food in general 6. Specialities 7. The theory of frying 8. On thirst 9. On drinks 10. On the end of the world 11. On gourmandism 12. On gourmands 13. On gastronomical tests 14. On the pleasures of the table 15. On shooting-luncheons 16. On digestion 17. On rest 18. On sleep 19. On dreams 20. On the influence of diet on rest, sleep, and dreams 21. On obesity 22. Prevention and cure of obesity 23. On thinness 24. On fasting 25. On exhaustion 26. On death 27. Philosophical history of cooking 28. On restaurateurs 29. A model gourmand 30. Bouquet Part Two Transition Miscellanea Envoy to the Gastronomes of the Two Worlds
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