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The physiology of taste; or, Meditations on…
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The physiology of taste; or, Meditations on transcendental gastronomy (1825 original; edició 1949)

de Brillat-Savarin,, M. F. K. Fisher (Traductor), Sylvain Sauvage (Il·lustrador)

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1,4011910,943 (3.95)45
 Perhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin's gastronomic essays are founding documents in the food-writing genre. This great classic of gastronomy is a witty and authoritative compendium on the art of dining, and it has never been out of print since first publication in 1825. The philosophy of Epicurus stands behind every page, and the simplest meal satisfied Brillat-Savarin, as long as it was executed with artistry.   The sometimes wordy text is filled with aphorisms and axioms, and it has been endlessly analyzed and quoted. In a series of meditations that have the rhythm of an age of leisured reading and the confident pursuit of educated pleasures. Brillant-Savarin expounds on the delights of eating, which he considers a science, with witty anecdotes and observations such as: "Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking." "A dessert without cheese is like a beautiful woman with only one eye." "Tell me what you eat and I will tell you what you are." "The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all eras; it mingles with all other pleasures, and remains at last to console us for their departure."   This edition of The Physiology of Taste was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.… (més)
Membre:MFK_Fisher_Library
Títol:The physiology of taste; or, Meditations on transcendental gastronomy
Autors:Brillat-Savarin,
Altres autors:M. F. K. Fisher (Traductor), Sylvain Sauvage (Il·lustrador)
Informació:New York, Knopf, 1971 [c1949]
Col·leccions:La teva biblioteca
Valoració:
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Informació de l'obra

The Physiology of Taste or Meditations on Transcendental Gastronomy de Jean Anthelme Brillat-Savarin (Author) (1825)

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» Mira també 45 mencions

Es mostren 1-5 de 19 (següent | mostra-les totes)
The publication of The physiology of taste in the Penguin Classics series is a translation of La physiologie du gout, first published in French in 1825. A few years back, I was interested in writing wine and fine dining reviews professionally and collected and read some books in that field. While other reviews described this book as a must read, I was rather disappointed. I can only say that is this is perhaps due to the early publication date. The book may be remarkable in this form for the genre, but both modern cookbooks as well as novels about gastronomy are much better. ( )
  edwinbcn | Dec 4, 2021 |
Hoy en día, cuando todo parece haber sido dicho ya sobre las delicias y secretos del arte de la cocina, la prosa de Brillat-Savarin vuelve a recordarnos que siempre queda algo nuevo por aprender y disfrutar. El alto magistrado de la Corte de París que sus contemporáneos describían como hombre serio, de mucho comer y poco hablar, nos sorprende en esta obra con un tratado gastronómico ya clásico, donde las más sabrosas recetas van acompañadas de amenos consejos sobre la forma de curar la obesidad o mejor aprovechar los placeres del lecho gracias a los cuidados de la mesa: un "Dime qué comes y te diré quién eres" indispensable para el buen vivir. ( )
  Eucalafio | Oct 10, 2020 |
Kulinaristisen kirjallisuuden klassikko on kokoelma herkullisia ranskalaisia kertomuksia pöydän iloista, ruoasta ja juomasta. Kirjasta voi lukea tryffelin eroottisista ominaisuuksista, suklaan sopivuudesta saarnaajille, kenraali Bissonista, joka joi päivittäin kahdeksan pulloa viiniä lounaalla ja lukuisista muista notkuvien ruokapöytien ihmeistä. (Kustantaja)
  Asko_Tolonen | Jun 13, 2020 |
It's impossible to read any book about French food culture without encountering the name Brillat-Savarin along with a myriad of quotes. ("A dessert without cheese is like a beautiful woman who has lost an eye" is oft repeated.) He published what could be the first foodie treatise in the early 19th century, praising the joys of fine food in orgasmic terms while also espousing on how food impacts sleep (as understood by his own observations) and overall day-to-day existence.

This book must obviously be looked at within the context of the time period. He's a man born in the 1700s, a survivor of the Revolution, and inspired--and limited--by the science of his time. Some of his observations made me roll my eyes, like his rants on obesity: "Obesity produced a distaste for dancing, walking, riding, and an inaptitude for those amusements which require skill or agility." However, after he describes his own recommended diet to reduce fatness, he goes to tell of how he lost an early love to a terrible eating disorder after she took drastic measures as a result of being bullied over her weight. His grief, and his counsel for moderation, rang as quite profound.

Most of the book is about the joy of food, though--and French food at that, still very much worthy of praise. He talks of regional cuisines, and of course things like cheese, truffles, salads, and how the senses are involved with the experience of the gourmandise. It's a shame that he died right as the book was published, as he could have done even more to boost French food in that era. As it is, his influence is still felt today. The man has a cheese named after him. In my judgment, that's one of the best forms of immortality available. ( )
1 vota ladycato | Mar 7, 2020 |
C'est Gasterea, c'est la plus jolie des muses qui m'inspire ; je serai plus clair qu'un oracle, et mes préceptes traverseront les siècles
Eh bien voilà une bonne découverte, cette physiologie du goût dont j'entends parler depuis si longtemps: "dis-moi ce que tu manges, je te dirai qui tu es".
Pourquoi j'aime ce livre? Parce que, avant tout, ça parle de BOUFFE, tout du long, c'est à peine pensable. Ce livre se boit comme du petit-lait, se déguste comme une crêpe à la crème de marrons, se goûte par petites touches, comme un assortiment de baklavas arrosé de thé à la menthe, ... Bref, vous aurez compris cette subtile métaphore.
Tout y passe, depuis des descriptions "scientifiques" (ou presque) d'aliments, jusqu'aux explications des plaisirs de la table, en y incluant des considérations sociologiques, comment dire, qui ont un peu vieilli:
la mortalité diminue dans la même proportion que les moyens qu'on a de se bien nourrir augmentent ; et qu'ainsi ceux que la fortune soumet au malheur de se mal nourrir peuvent du moins être sûrs que la mort les en délivrera plus vite.
(quoique...)
Sans oublier quelques considérations digestives:
La digestion est de toutes les opérations corporelles celle qui influe le plus sur l'état moral de l'individu. [...] On pourrait ranger, sous ce rapport, le genre humain civilisé en trois grandes catégories: les réguliers, les resserrés et les relâché.
Je n'ai aucune idée du niveau de second degré que Brillat-Savarin a voulu mettre dans ce livre, mais ce cher monsieur amateur de bonne bouffe et de bonne boisson ne manque ni d'humour ni d'une certaine mégalo, pour ne pas dire d'une mégalo certaine...
Je le laisse conclure:
le plaisir de la table peut s'associer à tous les autres plaisirs, et reste le dernier pour nous consoler de leur perte ( )
  elisala | Feb 16, 2018 |
Es mostren 1-5 de 19 (següent | mostra-les totes)
It remains, close to two hundred years after its debut, a marvel, made up of more moving parts than one might think it possible to fit into a single book.
afegit per Shortride | editaBookforum, Melanie Rehak (Dec 1, 2009)
 

» Afegeix-hi altres autors (43 possibles)

Nom de l'autorCàrrecTipus d'autorObra?Estat
Brillat-Savarin, Jean AnthelmeAutorautor primaritotes les edicionsconfirmat
Åhlin, PerAutor de la cobertaautor secundarialgunes edicionsconfirmat
BertallIl·lustradorautor secundarialgunes edicionsconfirmat
Bisenieks, ValdisTraductorautor secundarialgunes edicionsconfirmat
Carlheim-Gyllensköl… HaqvinPròlegautor secundarialgunes edicionsconfirmat
Dothard, Robert L.Book Designerautor secundarialgunes edicionsconfirmat
Drayton, AnneTraductorautor secundarialgunes edicionsconfirmat
Ferrara, RobertaTraductorautor secundarialgunes edicionsconfirmat
Fisher, M.F.K.Translator & Annotationsautor secundarialgunes edicionsconfirmat
Grīnberga, GitaTraductorautor secundarialgunes edicionsconfirmat
Guibert, MichelEditorautor secundarialgunes edicionsconfirmat
Ruhe, AlgotTraductorautor secundarialgunes edicionsconfirmat
Sauvage, SylvainIl·lustradorautor secundarialgunes edicionsconfirmat
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 Perhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin's gastronomic essays are founding documents in the food-writing genre. This great classic of gastronomy is a witty and authoritative compendium on the art of dining, and it has never been out of print since first publication in 1825. The philosophy of Epicurus stands behind every page, and the simplest meal satisfied Brillat-Savarin, as long as it was executed with artistry.   The sometimes wordy text is filled with aphorisms and axioms, and it has been endlessly analyzed and quoted. In a series of meditations that have the rhythm of an age of leisured reading and the confident pursuit of educated pleasures. Brillant-Savarin expounds on the delights of eating, which he considers a science, with witty anecdotes and observations such as: "Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking." "A dessert without cheese is like a beautiful woman with only one eye." "Tell me what you eat and I will tell you what you are." "The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all eras; it mingles with all other pleasures, and remains at last to console us for their departure."   This edition of The Physiology of Taste was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

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