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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    a gourmand, and otners with the same tastes collects around him. PHYSICIANS. Causes of another nature, though far less baneful, act on physicians, who, from the nature of things, are gourmands. To resist the attractions set before them they must necessarily be made of bronze. One day I ventured to say, (Doctor Corvisart was at the end of the table—the time was about 1806) :— “ You are,” said I, with the air of an inspired puri- tan, “ the last remnant of a composition which once covered ail France. The members of it are either annihilated or dispersed. No longer do we see farmers general, abbes, chevaliers, &c. Bear the burden they hâve bequeathed to you, even if you take the three hundred Spartans who died at Thermopylæ ; such a fate should be yours.” Nobody contradicted me. At dinner I made a remark which was worthy of notice :— Doctor Corvisart was a very pleasant man when he pleased, and was very fond of iced champagne. For this reason, while ail the rest of the company were dull and idle, he dealt in anecdotes and stories. On the contrary, when the dessert was put on, and con- versation became animated, he became serious and almost morose. From this and other observations, I deduced the