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.

    252/358 (page 250)
    coverings ; he is careful, however, to keep his fcet warm. He eats with discrétion, and never refuses good and excellent cheer. He drinks prudently, even tke best wine. At dessert he talks of gallantry more than of politics, makes more madrigals than epigrams. He takes his colfee, if it suits his constitution, and after- wards swallows a spoonful of liquor, though it be only to perfume his breath. He is, in ail respects, a good guest, and yet never exceeds the limits of discrétion. In this State, satisfied with himself and others, he lies down and sinks to sleep. Mysterious dreams then give an agreeable life ; he sees those he loves, indulges in his favorite occupations, and visits places which please him. Then he feels his slumber gradually pass away, and does not regret the time he has lost, because even in his sleep, he has enjoyed unmixed pleasure and an activity without a particle of fatigue.