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Q&A | May 20, 2013
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The Physiology of Taste (Penguin Classics)by Jean-Anthelme Brillat-Savarin and Anne Marie Drayton
Synopses & ReviewsPublisher 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.
Review:"Still the most civilized cookbook ever written." New Yorker
Review:"This is one of a handful of works that have earned reputations as defining, unique, and immortal." Baltimore Sun
Table of Contents Introduction by Anne Drayton Aphorisms by the Professor to serve as a prologue to his work and an eternal foundation for his Science Dialogue between the author and his friend Preface Part One: Gastronomical Meditations 1. On the senses 2. On taste 3. On gastronomy 4. On appetite 5. On food in general 6. Specialities 7. The theory of frying 8. On thirst 9. On drinks 10. On the end of the world 11. On gourmandism 12. On gourmands 13. On gastronomical tests 14. On the pleasures of the table 15. On shooting-luncheons 16. On digestion 17. On rest 18. On sleep 19. On dreams 20. On the influence of diet on rest, sleep, and dreams 21. On obesity 22. Prevention and cure of obesity 23. On thinness 24. On fasting 25. On exhaustion 26. On death 27. Philosophical history of cooking 28. On restaurateurs 29. A model gourmand 30. Bouquet Part Two Transition Miscellanea Envoy to the Gastronomes of the Two Worlds
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Cooking and Food » Food Writing » Gastronomic Literature
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