The Physiology of Taste; Or, Transcendental GastronomyBrillat-Savarin
Philosophy
The Physiology of Taste; Or, Transcendental Gastronomy
Brillat-Savarin
Gastronomy
The good old President was always delighted when he thought of his
labor. He always wished to furnish me an epigraph, not like that
which made Montesquieu a member of the academy. I therefore, wrote
several verses about it, but to be copied.
Dans ses doctes travaux il fut infatigable;
Il eut de grands emplois, qu'il remplit dignement:
Et quoiqu'il filt profond, erudit et savant,
Il ne se crut jamais dispense d'etre aimable.
CONCLUSION.
My work is now done, yet I am not a bit out of breath.
I could give my readers countless stories, but all is now over,
and as my book is for all time, those who will read it now will
know nothing of those for whom I write.
Let the Professor here end his work.
Public-domain text, read in full here on John Shaqi.
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