Gastronomy as a Fine Art: Or, The Science of Good Living. A Translation of the "Physiologie Du Goût" of Brillat-SavarinChatto and Windus, 1877 - 280 páginas |
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Página ix
... passed through several phases ; the chief developments and refinements being under Louis XIV . , Louis XV . , and the Regent . During the first of those reigns , indeed , cookery was in honour , not only with princes , but with such ...
... passed through several phases ; the chief developments and refinements being under Louis XIV . , Louis XV . , and the Regent . During the first of those reigns , indeed , cookery was in honour , not only with princes , but with such ...
Página 18
... passed by the mind upon the impressions conveyed to it by the organ . For an application of this theory , let us consider what takes place during eating and drinking . He who eats a peach , for example , is first agreeably struck by the ...
... passed by the mind upon the impressions conveyed to it by the organ . For an application of this theory , let us consider what takes place during eating and drinking . He who eats a peach , for example , is first agreeably struck by the ...
Página 35
... passed . Influence It is well known that among nations of primitive habits , any business of importance is ac- companied by a feast , and that it is during of this banquets that savages decide upon war art upon business . or make peace ...
... passed . Influence It is well known that among nations of primitive habits , any business of importance is ac- companied by a feast , and that it is during of this banquets that savages decide upon war art upon business . or make peace ...
Página 48
... merit of good soups ; which , passing into a state resembling caramel , gives meat its red- dish tinge ; which forms the crisp brown on roasts ; and which yields a flavour to venison and game . 48 GASTRONOMY AS A FINE ART .
... merit of good soups ; which , passing into a state resembling caramel , gives meat its red- dish tinge ; which forms the crisp brown on roasts ; and which yields a flavour to venison and game . 48 GASTRONOMY AS A FINE ART .
Página 51
... passed under review are common to man and the animals on which he feeds . We need not wonder , then , that animal food has eminently restorative and strength- ening qualities ; for its particles , having already been assimilated , can ...
... passed under review are common to man and the animals on which he feeds . We need not wonder , then , that animal food has eminently restorative and strength- ening qualities ; for its particles , having already been assimilated , can ...
Outras edições - Ver tudo
Gastronomy as a Fine Art: Or, The Science of Good Living. A Translation of ... Brillat-Savarin,Robert E. Anderson Visualização integral - 1879 |
Gastronomy as a Fine Art: Or, The Science of Good Living, a Translation of ... Brillat-Savarin,Robert Edward Anderson Visualização integral - 1889 |
Gastronomy as a Fine Art: Or, the Science of Good Living. a Translation of ... Brillat-Savarin,R E Anderson Pré-visualização indisponível - 2015 |
Palavras e frases frequentes
ALFRED CONCANEN amongst amusing anecdotes animals appetite banquets beautiful better body boiling brought cause charming cheer cloth extra coffee Coloured cook cookery corpulence Crown 8vo delightful digestion dine dinner dish dreams drink Edited English Engravings enjoyment epicure especially eyes Facsimile favourite Fcap feeling fish flavour France friends garum gastronomic gilt edges give glass guests hand handsome HENRY KINGSLEY History honour JAMES PAYN juice King lady liqueurs living look Louis XV Madame maître d'hôtel means meat mouth nature never Notes observation organ original osmazome OUIDA papillæ Paris Parisian Patroclus Plates pleasant pleasure Poems Portrait present reader repast roast sapid Savarin seen sensation sense of taste Sir NOEL PATON sleep smell soon soup stomach substances sugar things thirst tion tongue truffles turkey Vols whilst WILKIE COLLINS wine
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