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The Physiology of Taste or Meditations on Transcendental Gastronomy

Brillat-Savarin

1.135 valoraciones por Goodreads
ISBN 10: 0394473434 / ISBN 13: 9780394473437
Editorial: Knopf, New York, 1971
Condición: Near Fine Encuadernación de tapa dura
Librería: Jack Skylark's Books (West Covina, CA, Estados Unidos de America)

Librería en AbeBooks desde: 21 de mayo de 2015

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Descripción

M.F.K. Fisher's translation of the French author's 1825 work. Book is clean, square & tight with minimal fade to red top stain. Light soil marks to page ends. BroDart protected jacket has creases to end flaps and normal wear to the extremities. N° de ref. de la librería PC 79-6

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Detalles bibliográficos

Título: The Physiology of Taste or Meditations on ...

Editorial: Knopf, New York

Año de publicación: 1971

Encuadernación: Hardcover

Condición del libro:Near Fine

Condición de la sobrecubierta: Very Good

Edición: 1st Edition

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Sinopsis:

The Physiology of Taste or Transcendental Gastronomy by Jean Anthelme Brillat-Savarin Translated from the last Paris edition by Fayette Robinson. Jean Anthelme Brillat-Savarin; 1 April 1755, Belley, Ain – 2 February 1826, Paris, was a French lawyer and politician, and gained fame as an epicure and gastronome: "Grimod and Brillat-Savarin. Between them, two writers effectively founded the whole genre of the gastronomic essay." His famous work, Physiologie du goût (The Physiology of Taste), was published in December 1825, two months before his death. The full title is Physiologie du Goût, ou Méditations de Gastronomie Transcendante; ouvrage théorique, historique et à l'ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savantes. The book has not been out of print since it first appeared, shortly before Brillat-Savarin's death. Its most notable English translation was done by food writer and critic M. F. K. Fisher, who remarked "I hold myself blessed among translators." Her translation was first published in 1949. The body of his work, though often wordy or excessively - and sometimes dubiously - aphoristic and axiomatic, has remained extremely important and has repeatedly been re-analyzed through the years since his death. 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. His French models were the stylists of the Ancien Régime: Voltaire, Rousseau, Fénelon, Buffon, Cochin and d'Aguesseau.

Review:

You can't properly call yourself a gourmand (or even a minor foodie) until you've digested Jean Anthelme Brillat-Savarin's delectable 1825 treatise, The Physiology of Taste: Or, Meditations on Transcendental Gastronomy. Brilliantly and lovingly translated in 1949 by M.F.K. Fisher (herself the doyenne of 20th-century food writing), the book offers the Professor's meditations not just on matters of cooking and eating, but extends to sleep, dreams, exhaustion, and even death (which he defines as the "complete interruption of sensual relations"). Brillat-Savarin, whose genius is in the examination and discussion of food, cooking, and eating, proclaims that "the discovery of a new dish does more for human happiness than the discovery of a star."

Chocoholics will be satisfied to know that "carefully prepared chocolate is as healthful a food as it is pleasant ... that it is above all helpful to people who must do a great deal of mental work...." He examines the erotic properties of the truffle ("the truffle is not a positive aphrodisiac; but it can, in certain situations, make women tenderer and men more agreeable"), the financial influence of the turkey (apparently quite a prize in 19th-century Paris), and the level of gourmandise among the various professions (bankers, doctors, writers, and men of faith are all predestined to love food). Just as engrossing as the text itself are M.F.K. Fisher's lively, personal glosses at the end of every chapter, which make up almost a quarter of the book. These two are soulmates separated by centuries, and Fisher's fondness for the Professor comes through on every page. As she notes at the end, "I have yet to be bored or offended, which is more than most women can say of any relationship, either ghostly or corporeal." --Rebecca A. Staffel

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Antiquarian and general interest books and ephemera.

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