Jean-Anthelme Brillat-Savarin

The Physiology of Taste

Übersetzer: Drayton, Anne

• Broschiertes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: Penguin Books Ltd
• Revised edition
• Seitenzahl: 384
• Erscheinungstermin: 1. November 1994
• Englisch
• Abmessung: 198mm x 130mm x 19mm
• Gewicht: 286g
• ISBN-13: 9780140446142
• ISBN-10: 0140446141
• Artikelnr.: 21280268

Autorenporträt

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