Handbook of dining : or corpulency and leanness scientifically considered / [Brillat-Savarin].

  • Brillat-Savarin, 1755-1826
Date:
1865
Catalogue details

Licence: Public Domain Mark

Credit: Handbook of dining : or corpulency and leanness scientifically considered / [Brillat-Savarin]. Source: Wellcome Collection.

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    OPINIONS OF THE PRESS ON THE SECOND EDITION OF THE HANDBOOK OF DINING. From Blackwood’s Magazine for November 1864. “ The system recommended by Savarin is, as our readers will ob. serve, in essentials the same as that which Mr. Banting has pro- claimed, with so much pomposity, to he an original discovery ; but how infinitely more elegant and refined is the carte sketched by the Parisian gastronome! “ As there are many persons whose health and appearance would be materially improved by putting on a little more of that garb of flesh which has proved so intolerable a burden to Mr. Banting, we confidently recommend to them study the treatise of M. Savarin, wherein the means of attaining a becoming degree of pinguitude are elaborately explained.” From the Obseever. “ Tlie full title of this book should be in itself a strong recom- mendation to purchase it, always assuming, of course, that the contents are borne out by the title-page. It is described as ‘ Cor- pulency and Leanness Scientifically Considered, comprising the art of dining on correct principles, consistent with easy digestion, the avoidance of corpulency, and the cure of leanness, together with ■ special remarks on these subjects.” When we say that the title is I by no means an exaggerated one, English readers will agree with us in the opinion that good service has been done by placing this little work of M. Brillat-Savarin in their hands in its present form. I The so-called Banting system is here treated by the author in a most scientific manner.”