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.
The First Part
APHORISMS
DIALOGUE between the Author and his friend
PREFACE
GASTRONOMICAL MEDITATIONS'
I. ON THE SENSES
andnbsp;andnbsp;andnbsp; Their Number
andnbsp;andnbsp;andnbsp; Action of the Senses
andnbsp;andnbsp;andnbsp; Gradual Perfection of the Senses
andnbsp;andnbsp;andnbsp; Powers of Taste
andnbsp;andnbsp;andnbsp; Ends accomplished by the Senses
II. ON TASTE
andnbsp;andnbsp;andnbsp; Definition
andnbsp;andnbsp;andnbsp; Operation of Taste
andnbsp;andnbsp;andnbsp; Sensation of Taste
andnbsp;andnbsp;andnbsp; Of Savours
andnbsp;andnbsp;andnbsp; Influence of Smell upon Taste
andnbsp;andnbsp;andnbsp; Analysis of the Sensation of Taste
andnbsp;andnbsp;andnbsp; Order of the Different Impressions of Taste
andnbsp;andnbsp;andnbsp; Pleasure occasioned by Taste
andnbsp;andnbsp;andnbsp; Supremacy of Man
andnbsp;andnbsp;andnbsp; Method adopted by the Author
III. ON GASTRONOMY
andnbsp;andnbsp;andnbsp; Origin of the Sciences
andnbsp;andnbsp;andnbsp; Origin of Gastronomy
andnbsp;andnbsp;andnbsp; Definition of Gastronomy
andnbsp;andnbsp;andnbsp; Various Concerns of Gastronomy
andnbsp;andnbsp;andnbsp; Advantages of Gastronomical Knowledge
andnbsp;andnbsp;andnbsp; Influence of Gastronomy on Affairs
andnbsp;andnbsp;andnbsp; Academy of Gastronomes
IV. ON APPETITE
andnbsp;andnbsp;andnbsp; Definition of Appetite
andnbsp;andnbsp;andnbsp; Anecdote
andnbsp;andnbsp;andnbsp; Mighty Appetites
V. ON FOOD IN GENERAL
andnbsp;andnbsp;andnbsp; Definitions
andnbsp;andnbsp;andnbsp; Work of Analysis
andnbsp;andnbsp;andnbsp; Osmazome
andnbsp;andnbsp;andnbsp; Elements of Food
andnbsp;andnbsp;andnbsp; Vegetable World
andnbsp;andnbsp;andnbsp; Difference between Fasting and Feasting
andnbsp;andnbsp;andnbsp; Practical Observation
VI. SPECIALTIES
andnbsp; § I. "Pot-au-feu, Potage, etc."
andnbsp; § 2. On Bouilli
andnbsp; § 3. On Poultry
andnbsp; § 4. On the Turkey
andnbsp;andnbsp;andnbsp;andnbsp;andnbsp; Lovers of the Turkey
andnbsp;andnbsp;andnbsp;andnbsp;andnbsp; Influence of the Turkey on Finance
andnbsp;andnbsp;andnbsp;andnbsp;andnbsp; Exploit of the Professor
andnbsp; § 5. On Game
andnbsp; § 6. On Fish
andnbsp;andnbsp;andnbsp;andnbsp;andnbsp; Ancedote
andnbsp;andnbsp;andnbsp;andnbsp;andnbsp; Muria and Garum
andnbsp;andnbsp;andnbsp;andnbsp;andnbsp; Philosophical Reflection
andnbsp; § 7. Truffles
andnbsp;andnbsp;andnbsp;andnbsp;andnbsp; Erotic Virtue of Truffles
andnbsp;andnbsp;andnbsp;andnbsp;andnbsp; Are Truffles Indigestible?
andnbsp; § 8. On Sugar
andnbsp;andnbsp;andnbsp;andnbsp;andnbsp; Indigenous Sugar
andnbsp;andnbsp;andnbsp;andnbsp;andnbsp; Different Uses of Sugar
andnbsp; § 9. Coffee
andnbsp;andnbsp;andnbsp;andnbsp;andnbsp; Origin of Coffee
andnbsp;andnbsp;andnbsp;andnbsp;andnbsp; Different Ways of Making Coffee
andnbsp;andnbsp;andnbsp;andnbsp;andnbsp; Effects of Coffee
andnbsp; § 10. Chocolate
andnbsp;andnbsp;andnbsp;andnbsp;andnbsp; Origin of Chocolate
andnbsp;andnbsp;andnbsp;andnbsp;andnbsp; Properties of Chocolate
andnbsp;andnbsp;andnbsp;andnbsp;andnbsp; Difficulty of Making Good Chocolate
andnbsp;andnbsp;andnbsp;andnbsp;andnbsp; Official Method of Preparing Chocolate
andnbsp;andnbsp;andnbsp;andnbsp;andnbsp; Chocolate
VII. THEORY OF FRYING
andnbsp;andnbsp;andnbsp; Address
andnbsp;andnbsp;andnbsp; § I. Chemical
andnbsp;andnbsp;andnbsp; § 2. Theory Applied
VIII. ON THIRST
andnbsp;andnbsp;andnbsp; Different Kinds of Thirst
andnbsp;andnbsp;andnbsp; Causes of Thirst
andnbsp;andnbsp;andnbsp; Example
IX. ON DRINKS
andnbsp;andnbsp;andnbsp; Water
andnbsp;andnbsp;andnbsp; Rapid Effect of Drinks
andnbsp;andnbsp;andnbsp; Strong Drinks
X. ON THE END OF THE WORLD
XI. ON GOURMANDISM
andnbsp;andnbsp;andnbsp; Definitions
andnbsp;andnbsp;andnbsp; Advantages of Gourmandism
andnbsp;andnbsp;andnbsp; More Advantages
andnbsp;andnbsp;andnbsp; Power of Gourmandism
andnbsp;andnbsp;andnbsp; Portrait of a Fair Gourmand
andnbsp;andnbsp;andnbsp; Ancedote
andnbsp;andnbsp;andnbsp; Women are Gourmands
andnbsp;andnbsp;andnbsp; Social Effects of Gourmandism
andnbsp;andnbsp;andnbsp; Influence of Gourmandism upon Conjugal Happiness
XII. ON GOURMANDS
andnbsp;andnbsp;andnbsp; "Not all who would be, can be Gourmands"
andnbsp;andnbsp;andnbsp; Napoleon
andnbsp;andnbsp;andnbsp; Born Gourmands
andnbsp;andnbsp;andnbsp; Sensual Predestination
andnbsp;andnbsp;andnbsp; Gourmand Professions
andnbsp;andnbsp;andnbsp; Finance
andnbsp;andnbsp;andnbsp; Medicine
andnbsp;andnbsp;andnbsp; Objurgatory
andnbsp;andnbsp;andnbsp; Letters
andnbsp;andnbsp;andnbsp; The Cloth
andnbsp;andnbsp;andnbsp; The Chevaliers and Abbés
andnbsp;andnbsp;andnbsp; Gourmands live long
XIII. GASTRONOMICAL TESTS
andnbsp;andnbsp;andnbsp; General Survey
XIV. ON THE PLEASURES OF THE TABLE
andnbsp;andnbsp;andnbsp; Origin of the Pleasures of theTable
andnbsp;andnbsp;andnbsp; Difference between the Pleasures of the Table and the Pleasure of Eating
andnbsp;andnbsp;andnbsp; Effects
andnbsp;andnbsp;andnbsp; Industrial Accessories
andnbsp;andnbsp;andnbsp; Eighteenth and Nineteenth Centuries
andnbsp;andnbsp;andnbsp; Ancedote
XV. ON SHOOTING-LUNCHEONS
andnbsp;andnbsp;andnbsp; The Ladies
XVI. ON DIGESTION
andnbsp;andnbsp;andnbsp; Ingestion
andnbsp;andnbsp;andnbsp; Office of the Stomach
andnbsp;andnbsp;andnbsp; Influence of Digestion
XVII. ON REST
andnbsp;andnbsp;andnbsp; Time of Rest
XVIII. ON SLEEP
andnbsp;andnbsp;andnbsp; Definition
XIX. ON DREAMS
andnbsp;andnbsp;andnbsp; Research necessary
andnbsp;andnbsp;andnbsp; Nature of Dreams
andnbsp;andnbsp;andnbsp; Dr. Gall's System
andnbsp;andnbsp;andnbsp; First Example
andnbsp;andnbsp;andnbsp; Second Example
andnbsp;andnbsp;andnbsp; Conclusion
andnbsp;andnbsp;andnbsp; Effects of Age
andnbsp;andnbsp;andnbsp; Dream Phenomena
andnbsp;andnbsp;andnbsp; First Example
andnbsp;andnbsp;andnbsp; Second Example
andnbsp;andnbsp;andnbsp; Third Example
XX. "ON THE INFLUENCE OF DIRT ON REST, SLEEP, AND DREAMS"
andnbsp;andnbsp;andnbsp; Effect of Diet on Work
andnbsp;andnbsp;andnbsp; Effect on Dreams
andnbsp;andnbsp;andnbsp; The same continued
andnbsp;andnbsp;andnbsp; Conclusions
XXI. ON OBESITY
andnbsp;andnbsp;andnbsp; Causes of Obesity
andnbsp;andnbsp;andnbsp; Causes of Obesity continued
andnbsp;andnbsp;andnbsp; The same continued
andnbsp;andnbsp;andnbsp; Ancedote
andnbsp;andnbsp;andnbsp; Inconveniences of Obesity
andnbsp;andnbsp;andnbsp; Examples of Obesity
XXII. PREVENTION AND CURE OF OBESITY
andnbsp;andnbsp;andnbsp; Generalities
andnbsp;andnbsp;andnbsp; Diet continued
andnbsp;andnbsp;andnbsp; Danger of Acids
andnbsp;andnbsp;andnbsp; Anti-obesical Belt
andnbsp;andnbsp;andnbsp; Quinne
XXIII. ON THINNESS
andnbsp;andnbsp;andnbsp; Definition
andnbsp;andnbsp;andnbsp; Different Kinds
andnbsp;andnbsp;andnbsp; Effect of Thinness
andnbsp;andnbsp;andnbsp; Natural Predisposition
andnbsp;andnbsp;andnbsp; Fattening Régime
XXIV. ON FASTING
andnbsp;andnbsp;andnbsp; Definition
andnbsp;andnbsp;andnbsp; Origin of Fasting
andnbsp;andnbsp;andnbsp; Fasting Described
andnbsp;andnbsp;andnbsp; Origin of Relaxation
XXV. ON EXHAUSTION
andnbsp;andnbsp;andnbsp; Treeatment
andnbsp;andnbsp;andnbsp; Cure worked by the Professor
XXVI. ON DEATH
XXVII. PHILOSOPHICAL HISTORY OF COOKING
andnbsp;andnbsp;andnbsp; Alimentary Progress
andnbsp;andnbsp;andnbsp; Discovery of Fire
andnbsp;andnbsp;andnbsp; Cooking
andnbsp;andnbsp;andnbsp; Banquets of the Orientals: of the Greeks
andnbsp;andnbsp;andnbsp; Banquets of the Romans
andnbsp;andnbsp;andnbsp; Resurrection of Lucullus
andnbsp;andnbsp;andnbsp; Lectisternium et Incubitatium
andnbsp;andnbsp;andnbsp; Poetical
andnbsp;andnbsp;andnbsp; Invasion of the Barbarians
andnbsp;andnbsp;andnbsp; Age of Louis XIV and XV
andnbsp;andnbsp;andnbsp; Louis XVI
andnbsp;andnbsp;andnbsp; Improvements in the Art
andnbsp;andnbsp;andnbsp; Last Perfections
XXVIII. ON RESTAURATEURS
andnbsp;andnbsp;andnbsp; Origin
andnbsp;andnbsp;andnbsp; Advantages of the Restaurant
andnbsp;andnbsp;andnbsp; A Restaurant described
andnbsp;andnbsp;andnbsp; Inconveniences
andnbsp;andnbsp;andnbsp; Rivalry
andnbsp;andnbsp;andnbsp; Fixed-Price Restaurants
andnbsp;andnbsp;andnbsp; Beauvilliers
andnbsp;andnbsp;andnbsp; The Gastronome in the Restaurant
XXIX. A MODEL GOURMAND
andnbsp;andnbsp;andnbsp; The History of M. de Borose
andnbsp;andnbsp;andnbsp; An Heiress's Train
XXX. BOUQUET
andnbsp;andnbsp;andnbsp; Gastronomical Mythology
The Second Part
TRANSITION
VARIETIES
I. THE CURÉ'S OMELETTE
andnbsp;andnbsp;andnbsp; 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 ÉMIGRÉS
XIV. MORE MEMORIES OF EXILE
andnbsp;andnbsp;andnbsp; The Weaver
andnbsp;andnbsp;andnbsp; The Faster
andnbsp;andnbsp;andnbsp; The Lion d'Argent<>