Gastronomy as a fine art, or, The science of good living : A translation of the "Physiologie du goût" of Brillat-Savarin / by R.E. Anderson, M.A.

  • Brillat-Savarin, 1755-1826.
Date:
1877
Catalogue details

Licence: Public Domain Mark

Credit: Gastronomy as a fine art, or, The science of good living : A translation of the "Physiologie du goût" of Brillat-Savarin / by R.E. Anderson, M.A. Source: Wellcome Collection.

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    have now a hold upon you, and you must come off to the publishers’. I may even tell you that the secret of your book has not been kept by all who knew it. A. Don’t be too rash, my dear boy, for I shall have something to say about yourself; and who knows what that may be ? F. What could you say on that topic? You needn’t think you can frighten me. A. I shall not tell how our common * native-place boasts of having given you birth; nor how, at twenty-four, you published a work which has since held a place in the foremost rank; nor how, by a well-deserved reputation, you now command the confidence of all; how your patients take courage from your manner, admire your skill, and are con- soled by your sympathy. I shall not tell what everybody knows, but I shall discover to all Paris {rising up), to all France {throwing his head back), to the w]aole world, the only fault in you which I know of! F. {seriously).. Which fault, if you please ? * ‘ Belley, the chief town of Bugey, a lovely country, with mountains and hillocks, rivers and limpid brooks, waterfalls and deep pools ; a regular jardin anglais of a hundred square leagues in size. In this country, before the Revolution, the constitution of society was such that the third estate was really the governing class.’ C