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About this book
The title describes the work as illustrated by anecdotes of distinguished artists and statesmen of both continents, and identifies a translation from the last Paris edition. The contents list meditations on the senses, taste and gastronomy, including the mechanism of taste, flavours and the influence of smelling on taste.
The dialogue gives the author’s fear that the title will invite ridicule, while the friend replies that gastronomy makes every ear attentive and is fashionable. A pheasant recipe calls for bread covered with liver and truffles, permits anchovy and fresh butter, and directs that the cooked bird be surrounded with Florida oranges. The recipe recommends burgundy after the dish, saying that long experience has taught the speaker that burgundy is the proper wine to drink.
About the author
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- S Soliloquies in England, and Later SoliloquiesSoliloquies in England, and Later Soliloquies
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Book facts
- Author
- Brillat-Savarin
- Reading time
- About 5 hours
- Pages
- 207
- Language
- English
- Genre
- Philosophy
- Formats
- PDF, EPUB, Read online