The Physiology of Taste; Or, Transcendental GastronomyBrillat-Savarin
Philosophy
The Physiology of Taste; Or, Transcendental Gastronomy
Brillat-Savarin
Gastronomy
This young man, a member of a very good family, was passing
through Mondon, to join Condes army, and chanced to meet an old
man with one of the animated heads usually attributed by painters
to the companions of the famous Tell.
At their dessert, the officer did not conceal his situation, and
received much sympathy from his new friend. The latter complained
that at such an age, he had now to renounce all that was pleasant,
and that every man should, as Jean Jacques, says, have some trade
to support themselves in adversity.
The conversation paused there; and a short time after, he joined
the army of Conde. From what he saw there, however, he saw he
never could expect to enter France in that way.
Then he remembered the words of the weaver; and finally making up
his mind, left the army, returned to Mondon, and begged the weaver
to receive him as an apprentice.
On the next day the officer set to work, dining and sleeping with
the weaver, and was so assiduous, that after six months, his
master told him, he had nothing to teach him, thought himself
repaid for the care he had bestowed, and that all he earned
henceforth was his own profit.
When I was at Mondon, the new artisan had earned money enough to
purchase a shop and a bed. He worked with great assiduity, and
such interest was taken in him, that some of the first houses of
the city enquired after him every day.
On Sunday, he wore his uniform, and resumed his social rights. As
he was very well read, all took pleasure in his company, and he
did not seem discontented with his fate.
THE STARVING.
To this picture of the advantage of industry, I am about to add an
altogether different one.
I met at Lausanne, an emigre from Lyons, who to avoid work used to
eat but twice a week. He would have died beyond a doubt, if a
merchant in the city had not promised to pay for his dinner every
Sunday, and Wednesday of the week.
The emigre came always at the appointed time, and always took away
a large piece of bread.
He had been living in this manner some three months, when I met
him; he had not been sick, but he was so pale that it was sad to
see him.
I was amazed that he would suffer such pain rather than work. I
asked him once to dine with me, but did not repeat the invitation
because I believe in obeying that divine precept, "By the sweat of
thy brow shalt thou earn thy bread."
SOJOURN IN AMERICA.
From Switzerland I went to America.
* * * * * * *
ASPARAGUS.
Passing one day in February, by the Palais Royal, I paused before
the shop of Mme Chevet, the largest dealer in comestibles in
Paris, who always wished me well. Seeing a large box of asparagus,
the smallest of which was large as my finger, I asked the price.
"Forty francs," said she. "They are very fine, but only a king or
prince could eat at such a rate." "You are wrong sir," said she,
"such things never go to palaces, but I will sell the asparagus.
Public-domain text, read in full here on John Shaqi.
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