The handbook of dining, or, How to dine, theoretically, philosophically and historically considered : based chiefly on the Physiologie du goût of Brillat-Savarin / by Leonard Francis Simpson.

  • Simpson, Leonard Francis.
Date:
1859
Catalogue details

Licence: Public Domain Mark

Credit: The handbook of dining, or, How to dine, theoretically, philosophically and historically considered : based chiefly on the Physiologie du goût of Brillat-Savarin / by Leonard Francis Simpson. Source: Wellcome Collection.

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    VI. Grood living is an act of our judgment, by which we give a preference to things agreeable to taste, to those which do not possess that quality. VII. The pleasures of the table are for all ages, all conditions, all countries, and of great variety; they are the concomitants of all other pleasures, and when all the rest are gone, they remain to console us for their loss. VIII. The dinner-table is the only place where men are not bored during the first hour. The discovery of a new dish does more for the happiness of mankind, than the discovery of a new planet. Men who eat hastily or get drunk do not know how to eat or drink. . I ] /■