Title | : | The Pleasures of the Table |
Author | : | |
Rating | : | |
ISBN | : | 0241950848 |
ISBN-10 | : | 9780241950845 |
Language | : | English |
Format Type | : | Paperback |
Number of Pages | : | 121 |
Publication | : | First published January 1, 1825 |
From discourses on the erotic properties of truffles and the origins of chocolate, to a defence of gourmandism and why 'a dessert without cheese is like a pretty woman with only one eye', the delightful writings in this selection are a hymn to the art of eating well.
This edition is part of the Great Food series designed by Coralie Bickford-Smith.
The Pleasures of the Table Reviews
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The Pleasures of the Table: or the ramblings of a pompous French food-snob. Wow what this guy must have enjoyed the sound of his own voice, and I could imagine if he had the wind in his sails, he could have made for dull company. However, that's just my point of view. I can certainly understand why this was included in a great food collection (and what a chilling thought that this is just an excerpt book - this is A LOT more of this out there) and I suppose for the food fans or food historians, this is 'interesting' and certainly an insight into the French foodie mind of the 1800s. But I grew tired of him.
There are no recipes in here. This is a Frenchman prattling on about various food related themes, from his opinions on obesity, the correct way to fry, various types of meat, restaurants, other ingredients, drink.... there's one bit that made me physically wince, when he was talking about the different types of birds you can eat and why they're great for various reasons; then he got on to eating tiny birds like warblers. I mean, they're so tiny there can't be anything on them. Who could want to eat a poor wee bird like that?
I think this little excerpt book has been enough of a taste of Brillat-Savarin for me. -
Such a cute little book by the popular gourmand, Brillat-Savarin. It is actually the condensed version of the Physiology of Taste. This little book contained his thoughts and anecdotes on food. Some might be outdated since he is from the 18th century after all, but it is still an interesting read. I recommend this book for anyone who want to be familiar with this famous gourmand or anyone who want to be a gourmand.
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A tour of gourmandie in Europe, from the classical times through to the modern times of Enlightenment. From the Middle Ages onward the book focuses on north-western Europe. The writing style is at times frivolous, and should not be mistaken for something scholarly, and the text as a whole is more of a primer on food preparation and eating habits than encyclopedic. Yet it forms an invaluable introductory text and the author is also known for other lifestyle books.
Though first published in 1825, the version on Project Gutenberg is from 1902 and expanded with some notes on American related facts, such as whether certain truffles are to be found on that continent. Illustrated with black-and-white copies of paintings or ink drawings. -
For those who enjoy their foie gras guilt free. This English translation of an 18th Century book, is notably politically incorrect by today's standards. Like savouring anything a little naughty, this book is amusing, refreshing and satisfying.
A fitting testimony to gastronomy! -
totally enjoyable condensed version of the seminal classic "pleasures of the table". brillat-savarin is witty, intelligent and insightful regarding the eating habits of his day. and let it be known that he called the whole "carbs cause obesity" theory first.