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 x
... tion . " Savarin's qualifications for this task are abundantly proved by his performance of it . His whole life was a preparation ; and throughout his work we find himself and his subject indissolubly welded together . All X BRILLAT ...
... tion . " Savarin's qualifications for this task are abundantly proved by his performance of it . His whole life was a preparation ; and throughout his work we find himself and his subject indissolubly welded together . All X BRILLAT ...
Página xxxii
... tion , and their decline ; and of those that have shone since the time of Sesostris to that of Philip Augus- tus , not one exists as a living tongue . The French language will have the same fate ; and in the year 2825 , I shall be read ...
... tion , and their decline ; and of those that have shone since the time of Sesostris to that of Philip Augus- tus , not one exists as a living tongue . The French language will have the same fate ; and in the year 2825 , I shall be read ...
Página 5
... tion . But we must not despair , remembering that the human race is still young , and that it is only after a long series of ages that the senses can enlarge their sphere of action . Thus , it is only about four centuries since men ...
... tion . But we must not despair , remembering that the human race is still young , and that it is only after a long series of ages that the senses can enlarge their sphere of action . Thus , it is only about four centuries since men ...
Página 6
... tion - just as two instruments which agree neither in time nor tune are incapable of together sounding harmoniously . During these last ages , the sense of taste has also largely extended its sphere of influence ; and by the discovery ...
... tion - just as two instruments which agree neither in time nor tune are incapable of together sounding harmoniously . During these last ages , the sense of taste has also largely extended its sphere of influence ; and by the discovery ...
Página 12
... tion of taste . He replied that what he found most difficult was to swallow ; that his sense of taste remained pretty well the same , and that he could tell , like other men , what had little taste and what was pleasant , but that ...
... tion of taste . He replied that what he found most difficult was to swallow ; that his sense of taste remained pretty well the same , and that he could tell , like other men , what had little taste and what was pleasant , but that ...
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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