Gastronomy as a fine art / translated by R.E. Anderson.

  • Jean Anthelme Brillat-Savarin
Date:
1876
Catalogue details

Licence: Public Domain Mark

Credit: Gastronomy as a fine art / translated by R.E. Anderson. Source: Wellcome Collection.

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    BRILL AT-S AYARIN AND THE AESTHETICS OE THE DIVING-TABLE. Cookery is not only an art, but a master-art. Saturday Review. Apxv lcaL f>‘Ca metros a-yaBov, ?; rr)s 7aarpos TjSovi}. A then. Deip. vii. 5. That charming student of humanity, Montaigne, who was the favourite author of Shakespeare, and who more than any other Frenchman has ‘coloured the universal thought of the world,’ might well at first sight appear as the strongest possible contrast to our modern Savarin. The one -retiring to his quaint old Gascon castle, in a wild country, still remote from towns and highways, to shut himself up for the latter half of his life with his books, and ponder on his great theme, Hamani nihil a me alienum puto ; the other, always a man of the world, h
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