The Physiology of Taste, Or, Meditations on Transcendental GastronomyOriginally published in 1825, The Physiology of Taste is the most famous book ever written about food. Witty and elegant, it is a classic in the grandest sense. Brillat-Savarin set out to write about food and cookery, but his interests and enthusiasms ranged so widely over matters of the human spirit that they could hardly be contained, and his work -- here in its greatest translation -- sits on the shelf of masterpieces of world literature. |
Contents
Aphorisms of the Professor | 3 |
THE TRANSLATORS GLOSSES | 11 |
THE TRANSLATORS GLOSSES | 18 |
Copyright | |
103 other sections not shown
Other editions - View all
The Physiology of Taste, Or, Meditations on Transcendental Gastronomy Brillat-Savarin No preview available - 1999 |
Common terms and phrases
agreeable animals appetite astonished banquet beautiful beef believe Belley bird body boiling bouquet garni Brillat-Savarin butter cacao called cause century Charles Monselet charming chocolate chyle coffee cook delicious delight diet digestion dining dinner dishes doctor dreams drink eaten enjoy everything eyes feast feel felt finally fish flavor forcemeat France French friends gastronomical give glass gourmandism guests heat hunger juice kind known ladies least less liqueurs living look Louis XIV meal meat MEDITATION Monsieur mouth nature never nourishing obesity observed once osmazome oysters Paris pâté Périgord pheasant PHYSIOLOGY OF TASTE pleasant pleasure pot-au-feu Professor recipe result roasted seemed sensation sense served sleep soon soup stomach sugar Suresnes taste things thirst tion tongue TRANSLATOR'S GLOSSES truffles turkey various whole wild turkey wine word wrote