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.

  • Jean Anthelme Brillat-Savarin
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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    expected lunge, so well delivered that the chevalier was dead before he had time to fall. One of his friends, who had been looking on, carefully and silently examined the wound of such startling effect, and the direction which the sword had taken. “ A most artistic thrust,” said he, as he turned to go ; “that young fellow is a master of fence.” It was all the funeral oration the dead man got. Beside their common love for good living, there was this in common with the two categories, 'p]ie that many young men of good position aW,e's- assumed the title on coming to Paris. The title of abbe was very convenient—with a slight modification of the dress one seemed quite professional; then he could mix with all ranks in society ; he was invited everywhere, petted, sought after; and there was no family without their abbe. Chevaliers will be found again, if, as we trust, peace is long continued; but unless there be a mighty change in the ecclesiastical administration, the race of abbes is irretrievably lost. The day of “ sinecures ” is over, and we have now gone back to the principles of the primitive Church—lenejiciim 'propter qfficium.