Jean-Anthelme Brillat-Savarin Introduction by: Anne Drayton Translator: Anne Drayton
1 Nov 1994
First published in 1825, this book is a brilliant treatise on the pleasures of eating and the rich arts of food, wine, and philosophy, written by a famed French gastronome. This edition includes recipes.
Table of Contents
The Physiology of Taste Introduction by Anne Drayton Aphorisms by the Professor to serve as a prologue to his work and an eternal foundation for his Science Dialogue between the author and his friend Preface Part One: Gastronomical Meditations 1. On the senses 2. On taste 3. On gastronomy 4. On appetite 5. On food in general 6. Specialities 7. The theory of frying 8. On thirst 9. On drinks 10. On the end of the world 11. On gourmandism 12. On gourmands 13. On gastronomical tests 14. On the pleasures of the table 15. On shooting-luncheons 16. On digestion 17. On rest 18. On sleep 19. On dreams 20. On the influence of diet on rest, sleep, and dreams 21. On obesity 22. Prevention and cure of obesity 23. On thinness 24. On fasting 25. On exhaustion 26. On death 27. Philosophical history of cooking 28. On restaurateurs 29. A model gourmand 30. Bouquet Part Two Transition Miscellanea Envoy to the Gastronomes of the Two Worlds