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The Physiology of Taste Book

The Physiology of Taste
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  • The Physiology of Taste
  • Written by author Jean-Anthelme Brillat-Savarin
  • Published by Penguin Group (USA), November 1994
  • 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, Swi
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Book Categories

Authors

A Note on this Edition11
The Translator's Preface12
Aphorisms of the Professor16
Dialogue Between the Author and His Friend18
A Biography of Dr. Richerand22
The Author's Preface27
On the Senses32
On Taste38
On Gastronomy49
On Appetite56
On Food in General, Section One61
On Food in General, Section Two69
Theory of Frying107
On Thirst111
On Drinks117
The End of the World119
On Gourmandism121
On Gourmands130
On Gastronomical Tests141
On the Pleasures of the Table147
On Hunting-Luncheons157
On Digestion160
On Rest167
On Sleep169
On Dreams171
On the Influence of Diet180
On Obesity186
On the Treatment of Obesity195
On Thinness202
On Fasting207
On Exhaustion211
The Cure's Omelet266
Eggs in Meat Juice270
On Death215
Philosophical History of Cooking217
On Restaurateurs239
Classical Gourmandism in Action248
Bouquet257
National Victory271
Ablutions277
Mystification of the Professor and Defeat of a General279
The Dish of Eel281
The Asparagus285
The Trap286
The Turbot289
Some Restorative Remedies by the Professor Improvised for the Case described in Meditation XXV295
The Pullet of Bresse298
The Pheasant300
Gastronomical Industry of the Exiles305
More Memories of Exile308
The Bundle of Asparagus316
About Fondue317
Disappointment319
Marvelous Effects of a Classical Dinner320
Effects and Dangers of Strong Liquors321
The Chevalier and the Abbots322
Miscellanea326
A Day with the Monks of Saint Bernard328
Traveler's Luck332
Songs339
Monsieur H ... de P ...347
Useful Hints348
Privations: An Historical Elegy350
Parting Salute to the Gastronomers of the Old and New Worlds352
Postscript, from the Translator355


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