The Physiology of Taste

Jean Anthelme Brillat-Savarin

Description

Originally published in 1825, Physiology of Taste is a culinary masterpiece that gives insight into the history and practice of eating, both together and alone. The author uses a unique storytelling style to detail the sensual art of fine dining.

Jean Anthelme Brillat-Savarin believes that what you eat is a reflection of who you are. Through years of observation and study, he created a book detailing the art and science of food. He takes a philosophical approach that applies common epicurean ideas. He discusses the influence of taste and smell, as well as the power of flavor. Through anecdotes and essays, the author explores the principles of gastronomy and the hierarchy of foods within a diet. Many of the book’s musings are still relevant and maintain their value in the modern world.

Jean Anthelme Brillat-Savarin understood the critical impact of food on the body and mind. With Physiology of Taste, he illustrates the effects of cooking and consuming a meal. Eating is a social convention that’s also essential to survival. It’s an artform and science that can resonate with all.

With an eye-catching new cover, and professionally typeset manuscript, this edition of Physiology of Taste is both modern and readable.

Sujets

• Cuisine
• Cuisine par méthode
• La cuisine et son histoire
• Cooking

Informations

• Publié par: Mint Editions
• Date de parution: 01 décembre 2020
• Nombre de lectures: 0
• EAN13: 9781513273587
• Langue: English

Extrait

The Physiology of Taste
Jean Anthelme Brillat-Savarin
 
The Physiology of Taste was first published in 1825.
This edition published by Mint Editions 2021.
ISBN 9781513268583 | E-ISBN 9781513273587
Published by Mint Editions®
minteditionbooks.com
Publishing Director: Jennifer Newens
Design & Production: Rachel Lopez Metzger
Translation: Fayette Robinson
Typesetting: Westchester Publishing Services
 
C ONTENTS P REFACE M EDITATION I. T HE S ENSES Number of the Senses Action of the Senses Perfectness of the Senses Powers of the Taste Object of the Action of the Senses M EDITATION II. T ASTE Definition of Taste Mechanism of Taste Sensation of Taste Flavors Influence of Smelling on the Taste Analyses of the Sensation of Taste Order of the Impressions of Taste Enjoyments due to the Taste Supremacy of Man Method of the Author M EDITATION III. G ASTRONOMY Origin of Sciences Origin of Gastronomy Definition of Gastronomy Different Objects of Gastronomy Utility of Gastronomical Knowledge Influence of Gastronomy in Business Gastronomical Academy M EDITATION IV. A PPETITE Definition of Appetite Anecdote Great Appetites M EDITATION V. F OOD IN G ERMS —S ECTION F IRST Definitions Analysis Osmazome Principle of Aliments Vegetable Kingdom Difference Between Fat and Lean Individual Instance M EDITATION VI. F OOD IN G ERMS —S ECTION S ECOND Specialities I. Pot-au-feu, Potage, etc. II. Bouilli III. Fowls IV. The Turkey Dindonophiles Financial Influence of the Turkey Exploit of the Professor V. Game VI. Fish Anecdote Muria-Garum Philosophical Reflection VII. Truffles Eratic Virtue of Truffles Are Truffles Indigestibles? VIII. Sugar Indigenous Sugar Uses of Sugar IX. Origin of Coffee Different Modes of Preparing Coffee Effects of Coffee X. Chocolate—Its Origin Properties of Chocolate True Method of Preparing Chocolate M EDITATION VII. T HEORY OF F RYING Allocution I. Chemistry II. Application M EDITATION VIII. O N T HIRST Varieties of Thirst Causes of Thirst Example M EDITATION IX. O N D RINKS Water Quick Effect of drinks Strong Drinks M EDITATION X. A N E PISODE ON THE E ND OF THE W ORLD M EDITATION XI. O N G OURMANDISE Definitions Advantages of Gourmandise Sequel Power of Gourmandise A Lady Gourmand Anecdote Are Women Gourmands? The Effects of Gourmandise of Sociability Influence of Gourmandise on Conjugal Happiness Note of a Patriot Gastronomer M EDITATION XII. G OURMANDS All Who Wish to Be Are Not Gourmands Napoleon Gourmands by Destiny Sensual Predestination Gourmands by Profession Financiers Physicians Objugation Men of Letters Devotees Chevaliers and Abbes Longevity of Gourmands M EDITATION XIII. G ASTRONOMICAL T ESTS First Series—Income of 5,000 francs Second Series—Income of 15,000 francs Third Series—Income of 30,000 francs, or more M EDITATION XIV. O N THE P LEASURES OF THE T ABLE Origin of the Pleasures of the Table Difference Between the Pleasure of Eating and the Pleasures of the Table Effects Accessories The 18th and 19th Century Summary M EDITATION XV. H ALTES DE C HASSE Ladies M EDITATION XVI. O N D IGESTION Ingestion Duty of the Stomach Influence of Digestion M EDITATION XVII. R EPOSE Time of Rest M EDITATION XVIII. S LEEP Definition M EDITATION XIX. D REAMS Nature of Dreams System of Dr. Gall First Observation Second Observation Result Age Phenomena of Dreams First Observation Second Observation Third Observation Do as you will be done by M EDITATION XX. I NFLUENCE OF D IET ON R EST , S LEEP AND D REAMS Effects of Diet on Labor Dreams Consequence Result M EDITATION XXI. O BESITY Causes of Obesity Sequel Sequel Anecdote Inconvenience of Obesity Examples of Obesity M EDITATION XXII. P RESERVATIVE T REATMENT AND C URE OF O BESITY Generalities Sequel of the Regimen Dangers of Acids Antiobesic Belt Quinquina M EDITATION XXIII. T HINNESS Definition Varieties Effects of Thinness Natural Predestination Fattening Regimen M EDITATION XXIV. F ASTING Definition Origin How people used to Fast Origin of the removal of Restriction in Fasting M EDITATION XXV. E XHAUSTION Treatment Cure by the Professor M EDITATION XXVI. D EATH M EDITATION XXVII. P HILOSOPHICAL H ISTORY OF THE K ITCHEN Order of Alimentation Discovery of Fire Baking Oriental Entertainments—Grecian Roman Festivals Resurrection of Lucullus Poetry Irruption of the Barbarians M EDITATION XXVIII. R ESTAURATEURS Establishment P HYSIOLOGY OF T ASTE —P ART S ECOND Transition V ARIETIES I. L’omelette du Cure Omelette au Thon Observations II. A National Victory III. Mystification of the Professor and Defeat of a General IV. The Snare V. The Turbot VI. Pheasants VII. Gastronomical Industry of the Emigres VIII. Recollections of the Emigration The Weaver The Starving Sojourn in America Asparagus Fondue Recipe for Fondue, Copied from the Papers of M. Trollet, Bailli of Mondon in Berne Disappointment Wonderful Effects of a Classical Dinner Effects and Danger of Strong Drinks Chevaliers and Abbes Miscellany—Wine Strawberries Judgment Raisins A Day with the Bernardines Prosperity en route H… de P… Conclusion
 
P REFACE
In offering to the public the work I now produce, I have undertaken no great labor. I have only put in order materials I had collected long ago. The occupation was an amusing one, which I reserved for my old age.
When I thought of the pleasures of the table, under every point of view, I saw that something better than a common cookery book could be made out of it, and that much might be said about essential and continuous things, which have a direct influence on health, happiness, and even on business.
When I had once gotten hold of the idea, all the rest came naturally. I looked around, took notes, and amidst the most sumptuous festivals looked at the guests. Thus I escaped many of the dangers of conviviality.
To do what I have undertaken, one need not be a physician, chemist, physiologist, or even a savant. All I learned, I learned without the least idea that I would ever be an author. I was impressed by a laudable curiosity, by the fear of remaining behind my century, and by an anxiety to be able to sit at table on equal terms with the savants I used to meet.
I am essentially an amateur medecin, and this to me is almost a mania. Among the happiest days of my life, when with the Professors, I went to hear the thesis of Doctor Cloquet; I was delighted when I heard the murmur of the students’ voices, each of whom asked who was the foreign professor who honored the College with his presence.
One other day is, I think, almost as dear to me. I refer to the meeting of the society for the encouragement of national industry, when I presented the irrorator, an instrument of my own invention, which is neither more nor less than a forcing pump filled with perfumes.
I had an apparatus fully charged in my pocket. I turned the cock, and thence pressed out a perfume which filled the whole room.
Then I saw, with inexpressible pleasure, the wisest heads of the capital bend beneath my irrigation, and I was glad to see that those who received most, were the happiest.
Thinking sometimes of the grave lucubrations to which I was attracted by my subject, I really as afraid that I would be troublesome. I have often read very stupid books.
I did all that I could to escape this reproach. I have merely hovered over subjects which presented themselves to me; I have filled my book with anecdotes, some of which to a degree are personal. I have omitted to mention many strange and singular things, which critical judgment induced me to reject, and I recalled popular attention to certain things which savants seemed to have reserved to themselves. If, in spite of all these efforts, I have not presented to my readers a science rarely understood, I shall sleep just as calmly, being certain that the majority will acquit me of all evil intention.
It may perhaps be said that sometimes I wrote too rapidly, and that sometimes I became garrulous. Is it my fault that I am old? Is it my fault that, like Ulysses, I have seen the manners and customs of many cities? Am I therefore blamable for writing a little bit of autobiography? Let the reader, however, remember that I do not inflict my political memoirs on him, which he would have to read, as he has many others, since during the last thirty years I have been exactly in the position to see great men and great things.
Let no one assign me a place among compilers; had I been reduced thus low, I would have laid down my pen, and would not have lived less happily.
I said, like Juvenal:
“Semper ego auditor tantum! nunquamne reponam!”
and those who know me will easily see that used to the tumult of society and to the silence of the study I had to take advantage of both one and the other of these positions.
I did too many things which pleased me particularly; I was able to mention many friends who did not expect me to do so, and recalled some pleasant memories; I seized on others which would have escaped, and, as we say familiarly, took my coffee.
It may be a single reader may in some category exclaim, ______ “I wished to know if ______ .” “What was he thinking of,” etc., etc. I am sure, though, the others will make him be silent and receive with kindness the effusions of a praiseworthy sentiment.
I have something to say about my style, which, as Buffon says, is all the man.
Let none think I come to ask for a favor which is never granted to those who need it. I wish merely to make an explanation.
I should write well, for Voltaire, Jean Jacques, Fenelon, Buffon, and Cochin and Aguesseau were my favorite authors. I knew them by heart.
It may be though, that the gods ordered otherwise; if so, this is the cause of the will of the gods.
I know five languages which now are spoken, which gives me an immense refectory of words.
When I need a word and do not find it in French, I select it from other tongues, and the reader has either to understand or translate me. Such is my fate.
I could have acted otherwise, but was prevente