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.

    94/358 (page 92)
    These studies had a great analogy, for man is to a great degree composed both of the substances on which animais feed, and was also forced to look in the vegetable kingdom for affinities susceptible of animali- zation. In these two walks the most praiseworthy efforts hâve been made always as minute as possible, and the curious hâve followed either the human body or the food which invigorates it, first to their secondary prin- ciples, and then to their éléments, beyond which we hâve not been permitted to penetrate. Here I intended to hâve given a little treatise on ali- mentary chemistry, and to tell my readers, to how rnany thousands of hydrogen, carbon, etc., may be reduced the dishes that sustain us. I did not do .so, however, because I remembered I would only hâve to copy many excellent treatises on chemistry in the hands of every body. I feared, too, that I would relapse into very barren details, and liraited myself to a very rea- sonable nomenclature, which will only require the explanation of a small number of very usual terms. OSMAZÔME. The greatest service chemistry has rendered to ali- mentary science, is the discovery of osmazôme, or rather the détermination of what it was. Osmazôme is the purely sapid portion of flesh solu-