The Physiology of Taste: or Meditations on Transcendental Gastronomy (Everyman's Library)

The Physiology of Taste: or Meditations on Transcendental Gastronomy (Everyman's Library)

Jean Anthelme Brillat-Savarin

Language: English

Pages: 504

ISBN: 0307269728

Format: PDF / Kindle (mobi) / ePub

A culinary classic on the joys of the table—written by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”—in a handsome new edition of M. F. K. Fisher’s distinguished translation and with a new introduction by Bill Buford.

First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility.

The Moosewood Cookbook (40th Anniversary Edition)

The Christmas Cookie Deck: 50 Delicious Holiday Confections

Carrément Spéculoos : 50 recettes à la mode de Dandoy et des Grands Chefs

Praise the Pig: Loin to Belly, Shoulder to Ham — Pork-Inspired Recipes for Every Meal





















Death itself is not without enjoyment when it comes naturally, that is to say when the human body has passed through all its preordained phases of growth, maturity, old age, and decrepitude. If I had not determined to make this a very short chapter, I would call to my aid the doctors who have watched the almost imperceptible changes which take place when living bodies change to inert matter. I would quote philosophers and kings and writers who, from the very fringes of eternity, far from being.

That steamed under the big metal bell. It was a lively scene, all hisses and white vapors. A hundred dishes must have come to perfection under that pressure in not many more minutes, and none of them stayed there more than ten or so. I ate steamed chicken, fixed into a strange beautiful mixture with datemeat, ginger, cabbage, a dozen other things. Each stood alone strongly, and the whole was mysteriously fragile. 25. The Professor’s good friend Dr. Richerand, in his introduction to the second.

Feel that “Meditation 12” is more connected with this footnote than the tenth one. Certainly a discussion of the various kinds of gourmands seems more linked with this little anecdote of the two dinner parties than does one which details with such quirkish dispassion as Number 10 the possible last days of our planet and ourselves! 4. Here is the first of uncounted (at least by me) inventions in language, by the lively-minded old Professor. Some of them are “barbaric,” as one translator has.

Which does not wholly resemble any other. Tastes are modified, moreover, by their combinations with one, two, or a dozen others, so that it is impossible to draw up a correct chart, listing them from the most attractive to the most repellent, from the strawberry to the griping bitter apple. Anyone who has ever attempted this has of course failed. This is not astonishing, for given the fact that there exists an indefinite series of simple tastes which can change according to the number and.

Fruit of long experience, which I hope will be new to the great part of my readers. I. Pot-au-feu, Soup, etc. 32: A piece of beef destined to being treated with lightly salted boiling water, in order to draw out its soluble parts, is called pot-au-feu. Bouillon is the liquid which is left after this operation. The meat which has thus been drained of its solubles is called the bouilli. The water first of all dissolves part of the osmazome; then the albumen, which coagulates at about 104.

Download sample