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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    magnificently arranged table, but hâve no perception of the flavor of the dishes. This is a subject of enquiry worthy of the most distinguished science. We mean, to ascertain why certain senses are lost in sleep, while others preserve almost their full activity. No physiologist has ever taken care of this matter. Let us remark that the influences we are subject to when we sleep, are internai. Thus, sensual ideas are nothing after the anguish we sufier at a dream of the death of a loved child. At such moments we awake to find ourselves weeping bitterly. NATURE OE DREAMS. Whimsical as some of the ideas which visit us in dreams may be, we will on examination find they are either recollections, or combinations of memory. I am inclined to say that dreams are the memory of sensations. Their strangeness exists only in the oddity of asso- ciation which rejects ail idea of law and of chronology, of propriety and time. No one, however, ever dreamed of any thing absolutely unknown to him. No one will be amazed at the strangeness of our dreams, when we remembei’,, that, when awake, our senses are on the alert, and respectively rectify each other. When a man sleeps, however, every sensation is left to his own resources. I am inclined to compare these two conditions of the