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The Physiology of Taste

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The Physiology of Taste Cover

 

Synopses & Reviews

Publisher Comments:

A masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Brillat-Savarin's charmingly personal and anecdotal style endears him to readers, and along with his recipes for pheasant, Swiss fondue, and other dishes, he offers witty meditations on the senses, the erotic virtue of truffles, the hunting of wild turkeys, Parisian restaurants, the history of cooking, diets, and a hundred other engaging topics. 41 illustrations.

Synopsis:

A masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Includes recipes for pheasant, Swiss fondue, and other dishes. 41 illustrations.

Table of Contents

The First Part

APHORISMS

DIALOGUE between the Author and his friend

PREFACE

GASTRONOMICAL MEDITATIONS'

I. ON THE SENSES

    Their Number

    Action of the Senses

    Gradual Perfection of the Senses

    Powers of Taste

    Ends accomplished by the Senses

II. ON TASTE

    Definition

    Operation of Taste

    Sensation of Taste

    Of Savours

    Influence of Smell upon Taste

    Analysis of the Sensation of Taste

    Order of the Different Impressions of Taste

    Pleasure occasioned by Taste

    Supremacy of Man

    Method adopted by the Author

III. ON GASTRONOMY

    Origin of the Sciences

    Origin of Gastronomy

    Definition of Gastronomy

    Various Concerns of Gastronomy

    Advantages of Gastronomical Knowledge

    Influence of Gastronomy on Affairs

    Academy of Gastronomes

IV. ON APPETITE

    Definition of Appetite

    Anecdote

    Mighty Appetites

V. ON FOOD IN GENERAL

    Definitions

    Work of Analysis

    Osmazome

    Elements of Food

    Vegetable World

    Difference between Fasting and Feasting

    Practical Observation

VI. SPECIALTIES

  � I. "Pot-au-feu, Potage, etc."

  � 2. On Bouilli

  � 3. On Poultry

  � 4. On the Turkey

      Lovers of the Turkey

      Influence of the Turkey on Finance

      Exploit of the Professor

  � 5. On Game

  � 6. On Fish

      Ancedote

      Muria and Garum

      Philosophical Reflection

  � 7. Truffles

      Erotic Virtue of Truffles

      Are Truffles Indigestible?

  � 8. On Sugar

      Indigenous Sugar

      Different Uses of Sugar

  � 9. Coffee

      Origin of Coffee

      Different Ways of Making Coffee

      Effects of Coffee

  � 10. Chocolate

      Origin of Chocolate

      Properties of Chocolate

      Difficulty of Making Good Chocolate

      Official Method of Preparing Chocolate

      Chocolate

VII. THEORY OF FRYING

    Address

    � I. Chemical

    � 2. Theory Applied

VIII. ON THIRST

    Different Kinds of Thirst

    Causes of Thirst

    Example

IX. ON DRINKS

    Water

    Rapid Effect of Drinks

    Strong Drinks

X. ON THE END OF THE WORLD

XI. ON GOURMANDISM

    Definitions

    Advantages of Gourmandism

    More Advantages

    Power of Gourmandism

    Portrait of a Fair Gourmand

    Ancedote

    Women are Gourmands

    Social Effects of Gourmandism

    Influence of Gourmandism upon Conjugal Happiness

XII. ON GOURMANDS

    "Not all who would be, can be Gourmands"

    Napoleon

    Born Gourmands

    Sensual Predestination

    Gourmand Professions

    Finance

    Medicine

    Objurgatory

    Letters

    The Cloth

    The Chevaliers and Abb�s

    Gourmands live long

XIII. GASTRONOMICAL TESTS

    General Survey

XIV. ON THE PLEASURES OF THE TABLE

    Origin of the Pleasures of theTable

    Difference between the Pleasures of the Table and the Pleasure of Eating

    Effects

    Industrial Accessories

    Eighteenth and Nineteenth Centuries

    Ancedote

XV. ON SHOOTING-LUNCHEONS

    The Ladies

XVI. ON DIGESTION

    Ingestion

    Office of the Stomach

    Influence of Digestion

XVII. ON REST

    Time of Rest

XVIII. ON SLEEP

    Definition

XIX. ON DREAMS

    Research necessary

    Nature of Dreams

    Dr. Gall's System

    First Example

    Second Example

    Conclusion

    Effects of Age

    Dream Phenomena

    First Example

    Second Example

    Third Example

XX. "ON THE INFLUENCE OF DIRT ON REST, SLEEP, AND DREAMS"

    Effect of Diet on Work

    Effect on Dreams

    The same continued

    Conclusions

XXI. ON OBESITY

    Causes of Obesity

    Causes of Obesity continued

    The same continued

    Ancedote

    Inconveniences of Obesity

    Examples of Obesity

XXII. PREVENTION AND CURE OF OBESITY

    Generalities

    Diet continued

    Danger of Acids

    Anti-obesical Belt

    Quinne

XXIII. ON THINNESS

    Definition

    Different Kinds

    Effect of Thinness

    Natural Predisposition

    Fattening R�gime

XXIV. ON FASTING

    Definition

    Origin of Fasting

    Fasting Described

    Origin of Relaxation

XXV. ON EXHAUSTION

    Treeatment

    Cure worked by the Professor

XXVI. ON DEATH

XXVII. PHILOSOPHICAL HISTORY OF COOKING

    Alimentary Progress

    Discovery of Fire

    Cooking

    Banquets of the Orientals: of the Greeks

    Banquets of the Romans

    Resurrection of Lucullus

    Lectisternium et Incubitatium

    Poetical

    Invasion of the Barbarians

    Age of Louis XIV and XV

    Louis XVI

    Improvements in the Art

    Last Perfections

XXVIII. ON RESTAURATEURS

    Origin

    Advantages of the Restaurant

    A Restaurant described

    Inconveniences

    Rivalry

    Fixed-Price Restaurants

    Beauvilliers

    The Gastronome in the Restaurant

XXIX. A MODEL GOURMAND

    The History of M. de Borose

    An Heiress's Train

XXX. BOUQUET

    Gastronomical Mythology

The Second Part

TRANSITION

VARIETIES

I. THE CUR�'S OMELETTE

    To make a Tunny Omelette

II. EGGS IN GRAVY

III. NATIONAL VICTORY

IV. ABLUTIONS

V. "MYSTIFICATION OF THE PROFESSOR, AND DEFEAT OF A GENERAL"

VI. THE SAVOURY EEL

VII. THE ASPARAGUS

VIII. THE TRAP

IX. THE TURBOT

X. "THREE STRENGTHENING PRESCRIPTIONS, DEVISED BY THE PROFESSOR TO MEET THE CASE OF MEDITATION XXV"

XI. THE BRESSE CHICKEN

XII. PHEASANT

XIII. GASTRONOMICAL INDUSTRY OOF THE �MIGR�S

XIV. MORE MEMORIES OF EXILE

    The Weaver

    The Faster

    The Lion d'Argent

Product Details

ISBN:
9780486422534
Author:
Brillat-Savarin, Jean Anthelme
Author:
Brillat-Savarin
Author:
Brillat-Savarin, Jean Anthelme
Publisher:
Dover Publications
Location:
Mineola, NY
Subject:
Essays
Subject:
History
Subject:
Gastronomy
Subject:
General Cooking
Subject:
Gourmet
Subject:
Jean Anthelme Brillat-Savarin
Subject:
French cooking
Subject:
Classic Cookbooks
Subject:
Cooking and Food-General
Edition Number:
Dover ed.
Edition Description:
Trade Paper
Series Volume:
no. 57
Publication Date:
20111131
Binding:
TRADE PAPER
Language:
English
Illustrations:
40 line + 1 h.t. frontis
Pages:
352
Dimensions:
8.5 x 5.38 in 0.88 lb

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Related Subjects

» Cooking and Food » Food Writing » Gastronomic Literature
» Cooking and Food » Food Writing » General
» Cooking and Food » General
» Cooking and Food » Reference and Etiquette » Historical Food and Cooking

The Physiology of Taste New Trade Paper
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Product details 352 pages Dover Publications - English 9780486422534 Reviews:
"Synopsis" by ,
A masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Includes recipes for pheasant, Swiss fondue, and other dishes. 41 illustrations.
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