Physiology of Taste
eBook - PDF

Physiology of Taste

Or Transcendental Gastronomy

,
  1. 280 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Physiology of Taste

Or Transcendental Gastronomy

,
Book details
Table of contents
Citations

About This Book

Jean Anthelme Brillat-Savarin (1755 - 1826) has been credited with founding the genre of the gastronomic essay, together with Grimod. A French lawyer and politician, Brillat-Savarin believed that all food, no matter how simple, should be prepared and consumed with great artistry. Though prosaic, his meditations on food are still considered important, and should be read in the leisurely, artistic way he approached food: "e;Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking."e;

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Information

Publisher
The Floating Press
Year
2009
ISBN
9781775412175
Topic
Art
Subtopic
Culinary Arts

Table of contents

  1. Title
  2. Contents
  3. Biographical Sketch
  4. Aphorisms of the Professor
  5. Biography
  6. Preface
  7. PART FIRST
  8. Meditation I The Senses
  9. Meditation II Taste
  10. Meditation III Gastronomy
  11. Meditation IV Appetite
  12. Meditation V Food in Germs
  13. Meditation VI Food in Germs
  14. Meditation VII Theory of Frying
  15. Meditation VIII On Thirst
  16. Meditation IX On Drinks
  17. Meditation X An Episode on the End of the World
  18. Meditation XI On Gourmandise
  19. Meditation XII Gourmands
  20. Meditation XIII Gastronomical Tests
  21. Meditation XIV On the Pleasures of the Table
  22. Meditation XV Haltes De Chasse
  23. Meditation XVI On Digestion
  24. Meditation XVII Repose
  25. Meditation XVIII Sleep
  26. Meditation XIX Dreams
  27. Meditation XX Influence of Diet on Rest, Sleep and Dreams
  28. Meditation XXI Obesity
  29. Meditation XXII Preservative Treatment and Cure of Obesity
  30. Meditation XXIII Thinness
  31. Meditation XXIV Fasting
  32. Meditation XXV Exhaustion
  33. Meditation XXVI Death
  34. Meditation XXVII Philosophical History of the Kitchen
  35. Meditation XXVIII Restaurateurs
  36. PART SECOND
  37. Varieties
  38. I L'omelette Du Cure
  39. II A National Victory
  40. III Mystification of the Professor and Defeat of a General
  41. IV The Snare
  42. V The Turbot
  43. VI Pheasants
  44. VII Gastronomical Industry of the Emigres
  45. VIII Recollections of the Emigration
  46. Miscellany
  47. Conclusion
  48. Endnotes