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The physiology of taste / Jean-Anthelme Brillat-Savarin ; translated with an introduction by Anne Drayton.

By: Brillat-Savarin, 1755-1826.
Material type: materialTypeLabelBookSeries: Penguin classics.Publisher: London: Penguin Books Ltd, 1994Description: 379 p. ; 20 cm. + pbk.ISBN: 0140446141.Subject(s): GastronomyDDC classification: 641.013
Contents:
Part One: Gastronomical Meditations -- On the senses -- On taste -- On gastronomy -- On appetite -- On food in general -- Specialities -- The theory of frying -- On thirst -- On drinks -- On the end of the world -- On gourmandism -- On gourmands -- On gastronomical tests -- On the pleasures of the table -- On shooting-luncheons -- On digestion -- On rest -- On sleep -- On dreams -- On the influence of diet on rest, sleep and dreams -- On obesity -- Prevention and cure of obesity -- On thinness -- On fasting -- On exhaustion -- On death -- Philosophical history of cooking -- On restaurateurs -- A model gourmand -- Bouquet -- Part Two -- Transition -- Miscellanea -- Envoy to the gastronomes of the two worlds.
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Enhanced descriptions from Syndetics:

Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand. Witty, shrewd and anecdotal, The Physiology of Taste not only contains some remarkable recipes, it an elegant argument for the pleasures of good food and a hearty appetite.

This translation originally published: as The philosopher in the kitchen. Harmondsworth: Penguin, 1970.

Part One: Gastronomical Meditations -- On the senses -- On taste -- On gastronomy -- On appetite -- On food in general -- Specialities -- The theory of frying -- On thirst -- On drinks -- On the end of the world -- On gourmandism -- On gourmands -- On gastronomical tests -- On the pleasures of the table -- On shooting-luncheons -- On digestion -- On rest -- On sleep -- On dreams -- On the influence of diet on rest, sleep and dreams -- On obesity -- Prevention and cure of obesity -- On thinness -- On fasting -- On exhaustion -- On death -- Philosophical history of cooking -- On restaurateurs -- A model gourmand -- Bouquet -- Part Two -- Transition -- Miscellanea -- Envoy to the gastronomes of the two worlds.

Table of contents provided by Syndetics

  • Aphorisms of the Professor (p. 3)
  • The Translator's Glosses (p. 4)
  • Dialogue Between the Author and His Friend (p. 6)
  • The Translator's Glosses (p. 11)
  • A Biography of Dr. Richerand (p. 14)
  • The Translator's Glosses (p. 18)
  • The Author's Preface (p. 20)
  • The Translator's Glosses (p. 25)
  • Meditation 1 On the Senses
  • 1. Number of Senses (p. 27)
  • 2. The Use of the Senses (p. 28)
  • 3. The Improvement of the Senses (p. 29)
  • 4. The Power of Taste (p. 32)
  • 5. Reasons for the Action of the Senses (p. 32)
  • 6. Definition of Taste (p. 34)
  • 7. The Operation of Taste (p. 35)
  • 8. The Sensation of Taste (p. 37)
  • 9. The Tastes (p. 38)
  • 10. Influence of Smell on Taste (p. 39)
  • 11. Analysis of the Sensation of Tasting (p. 40)
  • 12. Order of the Various Impressions of Taste (p. 41)
  • 13. Pleasures Caused by Taste (p. 42)
  • 14. The Supremacy of Man (p. 43)
  • 15. Plan Adopted by the Author (p. 45)
  • The Translator's Glosses (p. 47)
  • Meditation 3 On Gastronomy
  • 16. The Origin of Sciences (p. 49)
  • 17. Origin of Gastronomy (p. 50)
  • 18. Definition of Gastronomy (p. 51)
  • 19. Various Concerns of Gastronomy (p. 52)
  • 20. Advantages of Gastronomical Knowledge (p. 53)
  • 21. Influence of Gastronomy on Business (p. 54)
  • 22. An Academy of Gastronomers (p. 54)
  • The Translator's Glosses (p. 55)
  • Meditation 4 On Appetite
  • 23. Definition of Appetite (p. 57)
  • 24. Anecdote (p. 58)
  • 25. Mighty Appetites (p. 60)
  • The Translator's Glosses (p. 63)
  • Meditation 5 On Food in General
  • 26. Definitions (p. 65)
  • 27. Analytical Process (p. 65)
  • 28. Osmazome (p. 66)
  • Elements of Food (p. 67)
  • 29. Vegetable World (p. 68)
  • 30. Difference Between Fasting and Feasting (p. 70)
  • Specific Instance (p. 70)
  • The Translator's Glosses (p. 72)
  • Meditation 6 On Food in General
  • 31. Special Foods (p. 75)
  • 32. Pot-au-feu, Soup, etc. (p. 76)
  • 33. Bouilli (p. 76)
  • 34. Poultry (p. 77)
  • 35. Turkeys (p. 78)
  • 36. Turkey Lovers (p. 79)
  • 37. Financial Influence of the Turkey (p. 80)
  • 38. Exploit of the Professor (p. 81)
  • 39. Game (p. 85)
  • 40. Fish (p. 88)
  • Anecdote (p. 89)
  • 41. Muria--Garum (p. 90)
  • 42. Philosophical Reflection (p. 93)
  • 43. Truffles (p. 93)
  • 44. The Erotic Properties of Truffles (p. 94)
  • Are Truffles Indigestible? (p. 97)
  • 45. Sugar (p. 99)
  • Indigenous Sugar (p. 100)
  • Various Uses of Sugar (p. 102)
  • 46. Origin of Coffee (p. 104)
  • Different Ways of Making Coffee (p. 105)
  • Effects of Coffee (p. 106)
  • 47. Chocolate and Its Origins (p. 108)
  • Properties of Chocolate (p. 110)
  • Difficulties in Making Good Chocolate (p. 112)
  • Official Way of Making Chocolate (p. 114)
  • The Translator's Glosses (p. 115)
  • Meditation 7 Theory of Frying
  • 48. Theory of Frying (p. 127)
  • Sermon (p. 128)
  • Chemistry (p. 128)
  • Application of Theory (p. 129)
  • The Translator's Glosses (p. 131)
  • Meditation 8 On Thirst
  • 49. Thirst (p. 133)
  • Differing Kinds of Thirst (p. 134)
  • 50. Causes of Thirst (p. 136)
  • 51. Example (p. 137)
  • Meditation 9 On Drinks
  • 52. Water (p. 140)
  • Prompt Effect of Drinks (p. 140)
  • 53. Strong Drinks (p. 141)
  • Meditation 10 The End of the World
  • 54. The End of the World (p. 144)
  • The Translator's Glosses (p. 146)
  • Meditation 11 On Gourmandism
  • 55. Definitions (p. 147)
  • Advantages of Gourmandism (p. 148)
  • 56. More Advantages (p. 149)
  • 57. Powers of Gourmandism (p. 149)
  • 58. Portrait of a Pretty Gourmande (p. 151)
  • Anecdote (p. 152)
  • Women Are Gourmandes (p. 152)
  • 59. Effects of Gourmandism on Sociability (p. 153)
  • Influence of Gourmandism on Wedded Happiness (p. 153)
  • Note of a Patriotic Gastronomer (p. 156)
  • The Translator's Glosses (p. 156)
  • Meditation 12 On Gourmands
  • 60. Gourmands (p. 159)
  • Napoleon (p. 159)
  • Predestined Gourmands (p. 160)
  • 61. Sensual Predestination (p. 160)
  • Anecdote (p. 162)
  • 62. Gourmands by Profession (p. 163)
  • The Bankers (p. 163)
  • 63. The Doctors (p. 164)
  • 64. Admonition (p. 165)
  • 65. The Writers (p. 167)
  • 66. The Devout (p. 168)
  • 67. Chevaliers and Abbes (p. 169)
  • 68. Inevitable Longevity of Gourmands (p. 170)
  • The Translator's Glosses (p. 172)
  • Meditation 13 On Gastronomical Tests
  • 69. Gastronomical Tests (p. 173)
  • First Series (p. 175)
  • Second Series (p. 176)
  • Third Series (p. 176)
  • General Survey (p. 177)
  • The Translator's Glosses (p. 178)
  • Meditation 14 On the Pleasures of the Table
  • 70. The Pleasures of the Table (p. 180)
  • 71. Origin of the Pleasures of the Table (p. 181)
  • 72. Difference between the Pleasure of Eating and the Pleasures of the Table (p. 182)
  • 73. Effects (p. 182)
  • 74. Artificial Embellishments (p. 183)
  • 75. Eighteenth and Nineteenth Centuries (p. 184)
  • Sketch (p. 185)
  • The Translator's Glosses (p. 191)
  • Meditation 15 On Hunting-Luncheons
  • 76. Hunting-Luncheons (p. 195)
  • 77. The Ladies (p. 197)
  • The Translator's Glosses (p. 199)
  • Meditation 16 On Digestion
  • 78. Digestion (p. 200)
  • 79. Ingestion (p. 200)
  • 80. The Function of the Stomach (p. 202)
  • 81. Influence of Digestion (p. 204)
  • The Translator's Glosses (p. 207)
  • Meditation 17 On Rest
  • 82. Rest (p. 209)
  • 83. Time for Repose (p. 211)
  • Meditation 18 On Sleep
  • 84. Sleep (p. 213)
  • 85. Definition (p. 213)
  • The Translator's Glosses (p. 215)
  • Meditation 19 On Dreams
  • 86. Dreams (p. 217)
  • 87. Research Necessary (p. 218)
  • 88. Nature of Dreams (p. 219)
  • 89. Dr. Gall's System (p. 219)
  • First Observation (p. 220)
  • Second Observation (p. 221)
  • Conclusion (p. 222)
  • 90. Influence of Age (p. 222)
  • 91. Phenomena of Dreams (p. 223)
  • First Observation (p. 223)
  • 92. Second Observation (p. 223)
  • 93. Third Observation (p. 224)
  • The Translator's Glosses (p. 227)
  • Meditation 20 On the Influence of Diet
  • 94. The Influence of Diet upon Repose, Sleep, and Dreams (p. 229)
  • 95. Effects of Diet on Labor (p. 229)
  • 96. About Dreams (p. 231)
  • 97. Continuation (p. 231)
  • 98. Result (p. 232)
  • The Translator's Glosses (p. 233)
  • Meditation 21 On Obesity
  • 99. Obesity (p. 236)
  • 100. Causes of Obesity (p. 240)
  • 101. Continuation (p. 241)
  • 102. Continuation (p. 241)
  • 103. Anecdote (p. 242)
  • 104. Inconveniences of Obesity (p. 243)
  • 105. Examples of Obesity (p. 244)
  • The Translator's Glosses (p. 246)
  • Meditation 22 On the Treatment of Obesity
  • 106. Preventative or Curative Treatment of Obesity (p. 248)
  • 107. Generalities (p. 249)
  • 108. Further Outline of Diet (p. 252)
  • 109. Dangers of Acids (p. 253)
  • 110. The Antifat Belt (p. 255)
  • 111. About Quinine (p. 256)
  • The Translator's Glosses (p. 257)
  • Meditation 23 On Thinness
  • 112. Definition (p. 260)
  • Kinds (p. 260)
  • 113. Effects of Thinness (p. 260)
  • 114. Natural Predestination (p. 261)
  • 115. A Fattening Diet (p. 262)
  • The Translator's Glosses (p. 264)
  • Meditation 24 On Fasting
  • 116. Origin of Fasting (p. 265)
  • 117. How We Used to Fast (p. 266)
  • 118. The Beginnings of Laxness in Fasting (p. 268)
  • The Translator's Glosses (p. 270)
  • Meditation 25 On Exhaustion
  • 119. Exhaustion (p. 271)
  • 120. Treatment (p. 271)
  • 121. A Cure Performed by the Professor (p. 272)
  • The Translator's Glosses (p. 274)
  • Meditation 26 On Death
  • 122. Death (p. 275)
  • The Translator's Glosses (p. 278)
  • Meditation 27 On Cooking
  • 123. Philosophical History of Cooking (p. 279)
  • 124. Alimentary Progress (p. 280)
  • 125. Discovery of Fire (p. 281)
  • 126. Cooking (p. 282)
  • 127. Feasts of the Orientals--of the Greeks (p. 284)
  • 128. Roman Banqueting (p. 286)
  • 129. The Second Coming of Lucullus (p. 289)
  • 130. Lectisternium et Incubitatium (p. 290)
  • 131. Poetry (p. 292)
  • 132. Barbarian Invasion (p. 293)
  • 133. Periods of Louis XIV and Louis XV (p. 296)
  • 134. Louis XVI (p. 299)
  • 135. Ameliorations from the Point of View of Art (p. 299)
  • 136. Final Refinements (p. 301)
  • The Translator's Glosses (p. 302)
  • Meditation 28 On Restaurateurs
  • 137. Restaurateurs (p. 309)
  • 138. Origin (p. 309)
  • 139. Advantages of Restaurants (p. 311)
  • 140. Examination of a Restaurant (p. 311)
  • 141. Inconveniences (p. 313)
  • 142. Competition (p. 313)
  • 143. Prix-Fixe Restaurants (p. 314)
  • 144. Beauvilliers (p. 315)
  • 145. The Gastronomer in a Good Restaurant (p. 316)
  • The Translator's Glosses (p. 317)
  • Meditation 29 Classical Gourmandism in Action
  • 146. The Story of M. De Borose (p. 321)
  • 147. Retinue of an Heiress (p. 331)
  • The Translator's Glosses (p. 331)
  • Meditation 30 Bouquet
  • 148. Gastronomical Mythology (p. 333)
  • The Translator's Glosses (p. 338)
  • Transition (p. 343)
  • The Translator's Glosses (p. 345)
  • Varieties
  • I. The Cure's Omelet (p. 346)
  • Preparation of a Tuna Omelet (p. 349)
  • Theoretical Notes on the Preparation of This Dish (p. 349)
  • II. Eggs in Meat Juice (p. 350)
  • III. National Victory (p. 351)
  • IV. Ablutions (p. 355)
  • V. Mystification of the Professor and Defeat of a General (p. 356)
  • VI. The Dish of Eel (p. 359)
  • VII. The Asparagus (p. 361)
  • VIII. The Trap (p. 362)
  • IX. The Turbot (p. 365)
  • X. Some Restorative Remedies by the Professor Improvised for the Case Described in Meditation 25 (p. 369)
  • XI. The Pullet of Bresse (p. 372)
  • XII. The Pheasant (p. 374)
  • XIII. Gastronomical Industry of the Exiles (p. 377)
  • XIV. More Memories of Exile (p. 379)
  • The Weaver (p. 379)
  • The Famished Glutton (p. 381)
  • The Silver Lion (p. 382)
  • Stay in America (p. 382)
  • A Battle (p. 383)
  • XV. The Bundle of Asparagus (p. 386)
  • XVI. About Fondue (p. 387)
  • Recipe for Fondue (p. 388)
  • XVII. Disappointment (p. 388)
  • XVIII. Marvelous Effects of a Classical Dinner (p. 389)
  • XIX. Effects and Dangers of Strong Liquors (p. 390)
  • XX. The Chevaliers and the Abbots (p. 391)
  • XXI. Miscellanea (p. 393)
  • XXII. A Day with the Monks of Saint Bernard (p. 394)
  • XXIII. Traveler's Luck (p. 399)
  • XXIV. Songs
  • Song of Demochares at the Feast of Denias (p. 405)
  • Song (p. 406)
  • To Maynard (p. 407)
  • The Choice of Sciences (p. 409)
  • Impromptu (p. 410)
  • The Deathbed: Physiological Ballade (p. 410)
  • XXV. Monsieur H . . . de P . . . (p. 411)
  • XXVI. Useful Hints (p. 412)
  • XXVII. Privations: An Historical Elegy (p. 414)
  • The Translator's Glosses (p. 416)
  • Parting Salute to the Gastronomers of the Old and New Worlds (p. 439)
  • A Postscript from the Translator (p. 441)

Author notes provided by Syndetics

Jean Anthelme Brillat-Savarin was born in Belley, France, in 1755, becoming a lawyer and then mayor of his hometown. After fleeing the revolutionists in 1793, he was exiled briefly in the United States (where he continued his culinary investigations with equal zeal), until returning to Paris and being appointed judge in the court of appeals. He spent the last twenty-five years of his life living peacefully and writing The Physiology of Taste.
Mary Frances Kennedy Fisher transformed thoughts and observations about food into literature and is widely acknowledged as the creator of the genre we now call "food writing." In a career that extended over seven decades until her death in 1992, she wrote twenty-six books, inspiring three generations of readers.

Other editions of this work

Other editions
No cover image available The physiology of taste : by Brillat-Savarin, ©2009
No cover image available The physiology of taste : by Brillat-Savarin, ©2009