The physiology of taste, or, Transcendental gastronomy : illustrated by anecdotes of distinguished artists and statesmen of both continents / by Brillat Savarin ; translated from the last Paris edition, by Fayette Robinson.

  • Brillat-Savarin, 1755-1826.
Date:
1854
Catalogue details

Licence: Public Domain Mark

Credit: The physiology of taste, or, Transcendental gastronomy : illustrated by anecdotes of distinguished artists and statesmen of both continents / by Brillat Savarin ; translated from the last Paris edition, by Fayette Robinson. Source: Wellcome Collection.

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    From the Romans to our own time, there was a long interregnum, and the résurrection of truffles is an event of recent occurrence. I hâve read many old books, in which there is no allusion to them. The génération for which I write may almost be said to witness its résurrection. • About 1780 truffles were very rare in Paris, and they were to be had only in small quantities at the Hôtel des Americans, and at the Hôtel de Province. A dindon truffée was a luxury only seen at the tables of great nobles and of kept women. We owe their abundance to dealers in comestibles, the number of whom has greatly increased, and who, seeing that their merchandise was popular, had it sought for throughout the kingdom. Sending for it by either the mail or by couriers, they made its search general. As truffles cannot be planted, careful search alone can obtain it. At the time I write (1825) the glory of the truffle is at its apogée. Let no one ever confess that he dined where truffles were not. ITowever good any entrée may be, it seems bad unless enriched by truffles. Who has not felt his mouth water when any allusion was made to truffles a la provinçale. A sauté of truffles is a dish the honors of which the mistress of the house reserves to herself ; in fine, the truffle is the diamond of the kitchen. I sought the reason of this preference ; it seemed to me that many other substances had an equal right