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035 _a(ATU)b10777623
035 _a(DLC) 2001047772
035 _a(OCoLC)48084000
040 _aDLC
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_erda
_dATU
041 1 _aeng
_hfre
042 _apcc
050 0 0 _aTX637
_b.B8613 2002
082 0 0 _a641.013
100 1 _aBrillat-Savarin,
_d1755-1826.
_9226459
240 1 0 _aPhysiologie du goût.
_lEnglish
245 1 4 _aThe physiology of taste, or, Meditations on transcendental gastronomy /
_cby Brillat-Savarin ; with an introduction by Arthur Machen; and embellished with designs by Andrew Johnson.
246 3 0 _aPhysiology of taste
246 3 0 _aMeditations on transcendental gastronomy
250 _aDover edition.
264 1 _aMineola, NY :
_bDover Publications,
_c2002.
300 _axx, 326 pages :
_billustrations ;
_c21 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
505 0 0 _tA Note on this Edition --
_tThe Translator's Preface --
_tAphorisms of the Professor --
_tDialogue Between the Author and His Friend --
_tA Biography of Dr. Richerand --
_tThe Author's Preface --
_tOn the Senses --
_tOn Taste --
_tOn Gastronomy --
_tOn Appetite --
_tOn Food in General, Section One --
_tOn Food in General, Section Two --
_tTheory of Frying --
_tOn Thirst --
_tOn Drinks --
_tThe End of the World --
_tOn Gourmandism --
_tOn Gourmands --
_tOn Gastronomical Tests --
_tOn the Pleasures of the Table --
_tOn Hunting-Luncheons --
_tOn Digestion --
_tOn Rest --
_tOn Sleep --
_tOn Dreams --
_tOn the Influence of Diet --
_tOn Obesity --
_tOn the Treatment of Obesity --
_tOn Thinness --
_tOn Fasting --
_tOn Exhaustion --
_tThe Cure's Omelet --
_tEggs in Meat Juice --
_tOn Death --
_tPhilosophical History of Cooking --
_tOn Restaurateurs --
_tClassical Gourmandism in Action --
_tBouquet --
_tNational Victory --
_tAblutions --
_tMystification of the Professor and Defeat of a General --
_tThe Dish of Eel --
_tThe Asparagus --
_tThe Trap --
_tThe Turbot --
_tSome Restorative Remedies by the Professor Improvised for the Case described in Meditation XXV --
_tThe Pullet of Bresse --
_tThe Pheasant --
_tGastronomical Industry of the Exiles --
_tMore Memories of Exile --
_tThe Bundle of Asparagus --
_tAbout Fondue --
_tDisappointment --
_tMarvelous Effects of a Classical Dinner --
_tEffects and Dangers of Strong Liquors --
_tThe Chevalier and the Abbots --
_tMiscellanea --
_tA Day with the Monks of Saint Bernard --
_tTraveler's Luck --
_tSongs --
_tMonsieur H... de P... --
_tUseful Hints --
_tPrivations: An Historical Elegy --
_tParting Salute to the Gastronomers of the Old and New Worlds --
_tPostscript, from the Translator.
520 _a"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.
588 _aMachine converted from AACR2 source record.
650 0 _aGastronomy
_9318299
907 _a.b10777623
_b23-11-20
_c27-10-15
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