
The Physiology of Taste; Or, Transcendental Gastronomy (Annotated)
Enriched Edition. Culinary Philosophy, Sensory Theory, and Food's Role in Human Nature and CultureBy Brillat-SavarinLength7h 44m
About this audiobook
Jean Anthelme Brillat-Savarin's *The Physiology of Taste; Or, Transcendental Gastronomy* is at once a meditation on eating, a cabinet of anecdotes, and an ambitious attempt to give gastronomy intellectual dignity. Arranged through reflections, maxims, dialogues, and memorable episodes, it examines appetite, digestion, culinary pleasure, hospitality, obesity, and the social meanings of the table. Its playful title invokes contemporary scientific discourse, yet the work's method is literary: wit, aphorism, anecdote, and elegant paradox replace systematic experiment. Published in 1825, it occupies a formative place in modern food writing, joining Enlightenment rationalism to Romantic fascination with sensation, individuality, and cultivated pleasure. Brillat-Savarin (1755–1826) was a French lawyer, politician, magistrate, and devoted amateur of gastronomy. Political upheaval forced him into exile during the Revolution, exposing him to different national customs and cuisines, while his legal and philosophical training encouraged his characteristic analytical tone. He wrote not as a professional chef but as an urbane observer of manners, seeking to understand how bodily pleasures could illuminate character, society, and civilization. His famous maxims—especially the claim that one's table reveals one's identity—condense this larger anthropological project. This book is especially rewarding for readers interested in food history, cultural criticism, sensory studies, and the development of the essay. It remains entertaining because its learning is inseparable from conviviality: Brillat-Savarin invites readers to think rigorously without surrendering pleasure. Even where his "physiology" reflects dated assumptions, its generosity, humor, and insight make it an indispensable classic of gastronomic literature.
This enriched edition has been carefully crafted to add value to your reading experience.
- A succinct Introduction situates the work's timeless appeal and themes.
- The Synopsis outlines the central plot, highlighting key developments without spoiling critical twists.
- A detailed Historical Context immerses you in the era's events and influences that shaped the writing.
- A thorough Analysis dissects symbols, motifs, and character arcs to unearth underlying meanings.
- Reflection questions prompt you to engage personally with the work's messages, connecting them to modern life.
- Hand‐picked Memorable Quotes shine a spotlight on moments of literary brilliance.
- Interactive footnotes clarify unusual references, historical allusions, and archaic phrases for an effortless, more informed read.
Audiobook details
Rating★★★★ 4.2 (4.6K)
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GenreOther
Length7 hrs 44 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateSep 16, 2022
LanguageEnglish
Table of contents
1The Physiology of Taste; Or, Transcendental Gastronomy (Annotated)
2Introduction
3Synopsis
4Historical Context
5BIOGRAPHICAL SKETCH.
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6BIOGRAPHY
7PHYSIOLOGY OF TASTE.
8Section 1. CHEMISTRY.
9EXAMPLE.
10MEDITATION IX.
11STRONG DRINKS.
12AN EPISODE ON THE END OF THE WORLD.
13ON GOURMANDISE.
14DEFINITIONS.
15ADVANTAGES OF GOURMANDISE.
16SEQUEL.
17POWER OF GOURMANDISE.
18A LADY GOURMAND.
19ANECDOTE.
20ARE WOMEN GOURMANDS?
21THE EFFECTS OF GOURMANDISE ON SOCIABILITY.
22INFLUENCE OF GOURMANDISE ON CONJUGAL HAPPINESS.
23NOTE OF A PATRIOT GASTRONOMER.
24ALL WHO WISH TO BE ARE NOT GOURMANDS.
25NAPOLEON.
26GOURMANDS BY DESTINY.
27SENSUAL PREDESTINATION.
28GOURMANDS BY PROFESSION.
29FINANCIERS.
30PHYSICIANS.
31OBJUGATION.
32DEVOTEES.
33CHEVALIERS AND ABBES.
34LONGEVITY OF GOURMANDS.
35GASTRONOMICAL TESTS.
36FIRST SERIES.—INCOME OF 5,000 FRANCS.
37SECOND SERIES.—INCOME 15,000 FRANCS.
38THIRD SERIES.—INCOME 30,000 FRANCS, OR MORE.
39ON THE PLEASURES OF THE TABLE.
40ORIGIN OF THE PLEASURES OF THE TABLE.
41DIFFERENCE BETWEEN THE PLEASURE OF EATING AND THE PLEASURES OF THE TABLE.
42EFFECTS.
43ACCESSORIES.
44THE 18TH AND 19TH CENTURY.
45SUMMARY.
46HALTES DE CHASSE.
47LADIES.
48ON DIGESTION.
49INGESTION.
50DUTY OF THE STOMACH.