The physiology of taste, or, Meditations on transcendental gastronomy / by Brillat-Savarin ; with an introduction by Arthur Machen; and embellished with designs by Andrew Johnson.

A Note on this Edition -- The Translator's Preface -- Aphorisms of the Professor -- Dialogue Between the Author and His Friend -- A Biography of Dr. Richerand -- The Author's Preface -- On the Senses -- On Taste -- On Gastronomy -- On Appetite -- On Food in General, Section One -- On Food in General, Section Two -- Theory of Frying -- On Thirst -- On Drinks -- The End of the World -- On Gourmandism -- On Gourmands -- On Gastronomical Tests -- On the Pleasures of the Table -- On Hunting-Luncheons -- On Digestion -- On Rest -- On Sleep -- On Dreams -- On the Influence of Diet -- On Obesity -- On the Treatment of Obesity -- On Thinness -- On Fasting -- On Exhaustion -- The Cure's Omelet -- Eggs in Meat Juice -- On Death -- Philosophical History of Cooking -- On Restaurateurs -- Classical Gourmandism in Action -- Bouquet -- National Victory -- Ablutions -- Mystification of the Professor and Defeat of a General -- The Dish of Eel -- The Asparagus -- The Trap -- The Turbot -- Some Restorative Remedies by the Professor Improvised for the Case described in Meditation XXV -- The Pullet of Bresse -- The Pheasant -- Gastronomical Industry of the Exiles -- More Memories of Exile -- The Bundle of Asparagus -- About Fondue -- Disappointment -- Marvelous Effects of a Classical Dinner -- Effects and Dangers of Strong Liquors -- The Chevalier and the Abbots -- Miscellanea -- A Day with the Monks of Saint Bernard -- Traveler's Luck -- Songs -- Monsieur H... de P... -- Useful Hints -- Privations: An Historical Elegy -- Parting Salute to the Gastronomers of the Old and New Worlds -- Postscript, from the Translator.

"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. Brillat-Savarin's charmingly personal and anecdotal style endears him to readers, and along with his recipes for pheasant, Swiss fondue, and other dishes, he offers witty meditations on the senses, the erotic virtue of truffles, the hunting of wild turkeys, Parisian restaurants, the history of cooking, diets, and a hundred other engaging topics. 41 illustrations."--Publisher description.

Machine converted from AACR2 source record.