The Physiology of Taste; Or, Transcendental Gastronomy by Brillat-Savarin. No cover available. Download; Bibrec. Brillat Savarin (Anthelme) Counsel of the Court of Cassation, member of the Legion of Honor, member of the Society for the Encouragement of National Industry. Finished reading [The Physiology of Taste] by Jean Anthelme Brillat-Savarin. What a delightful book! I feel like I’ve been enjoying the company of the character .

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Herbivorous animals do not grow fat easily, at least until age has reduced them to a state of inactivity; but they fatten very quickly as soon as they begin to be fed on potatoes, grain, or any kind of flour. Decisamente divertente da leggere, specie a partire dalla seconda meditazione. Vatel in and the 1 at Relais de Porquerolles, inafter losing stars in the Michelin Guide.

And while some of his theories seem absurd now– a universal conveyance of flavor called osmazone, the skull structure of the probable glutton– they absolutely reflect the spirit of the era, and its passion for categorization and classification. Many time people will refer to “The Letter of Corpulence” as the first low-carb diet but that would be a mistake in my mind as that is exactly what is advocated in this book.

He the archetypal French philosophe: I registered a book at BookCrossing.

I found myself reading the glosses with greater oof than the body of the work, which, whatever you might think of its author, is a product of its age and subject matter.


This is a very entertaining book.

The Physiology of Taste

Return to Book Page. About Jean Anthelme Brillat-Savarin. This wonderful book is about the love of food and I am so thankful for all it has done for us. Goodreads helps you keep track of books you want to read. Retrieved from ” https: This is an incredibly engaging and humorous book that introduced the concept of the gourmand to the world.

I like a legendary unrelated story of the dining guest who was horrified to learn that tongue was being served. These readers may continue to come to “The Savarih of Taste” out of interest in Brillot-Savarin himself. From Wikipedia, the free encyclopedia.

At my age a man no longer dares interrogate his heart. There were many times that I laughed out loud at some of Brillat-Savarin’s characterizations, but there are also some cautionary tales like the young girl on the vinegar diet that are disturbing and educational. Refresh and try again. The last eighth is, I feel, the real core of the book, where Brillat-Savarin assembles a series of little stories from his life that act almost like parables of gourmandism.

A remarkable character, Monsieur Brillat-Savarin. Just started, got through the 25 or so pp of prelim material – plan on hitting a chapter or so a night. Belongs on every cooks bookshelf.

Jean Anthelme Brillat-Savarin – Wikipedia

My library Help Advanced Book Search. Please try again later. As we have said already, all animals that live on farinaceous food grow fat willy-nilly; and man is no exception to savafin universal law. Beware that this book contains many unsubstantiated assumptions about people. Inat the opening of the French Revolutionhe was sent as a deputy to the Estates-General that soon became the National Constituent Assemblywhere he acquired some limited fame, particularly for a public speech in defense of capital punishment.

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His father Marc Anthelme adopted his second surname in upon the death of an aunt named Savarin who left him her entire fortune on the condition that he adopt her name. Here, you might think, is a book about food, but to say that is to miss the point entirely.

It’s a classic, and so ingrained in our culture that it would be silly to do so, almost phsiology critiquing “Hamlet” by Billy S. Fisher, who translated this edition.

In a series of meditations that owe something to Montaigne ‘s Essays, and have the discursive rhythm of an age of leisured reading and a confident pursuit of educated pleasures, Brillat-Savarin discourses on the pleasures of the table, which he considers a science.

Aside from Latinhe knew five modern languages well, and when the occasion suited, wasn’t shy of parading them: He was exiled during the Revolution, spending some years in the United States, where he was exposed to new and interesting culinary delights.

The philosophy of Epicurus lies at the back of every page; the simplest meal satisfied Brillat-Savarin, as long as it was executed with artistry:. View all 3 comments.

From the Hardcover edition.