The Physiology of Taste, or Meditations on Transcendental Gastronomy - Brossura

Brillat-Savarin

Brossura

ISBN 10: 0486422534 ISBN 13: 9780486422534

Casa editrice: Dover Pubns, 2011

Riassunto

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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Contenuti:

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 Abbés 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 Régime 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 CURÉ'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 ÉMIGRÉS XIV. MORE MEMORIES OF EXILE The Weaver The Faster The Lion d'Argent

Product Description:

Book by BrillatSavarin Jean Anthelme Machen Arthur

Su questa edizione

• Editore: Dover Pubns
• Data di pubblicazione: 2011
• ISBN 10: 0486422534
• ISBN 13: 9780486422534
• Rilegatura: Copertina flessibile
• Numero di pagine: 326