The Physiology of Taste; Or, Transcendental Gastronomy — John Shaqi
The Physiology of Taste; Or, Transcendental GastronomyBrillat-Savarin
Philosophy
The Physiology of Taste; Or, Transcendental Gastronomy
Brillat-Savarin
Gastronomy
The quantity of gelatine diminishes as we grow older. At seventy
the bones are but an imperfect marble, the reason why they are so
easily broken, and why old men should carefully avoid any fall.
Albumen is found both in the flesh and the blood. It coagulates at
a heat above 40 Reaumur, and causes the scum on the pot-au-feu.
Gelatine is also found in the bones, the soft and the
cartilaginous parts. Its distinctive quality is to coagulate at
the ordinary temperature of the atmosphere; to effect this only
two and a half per cent. are needed.
Gelatine is the basis of all jelleys, of blanc manges, and other
similar preparations.
Grease is a concrete oil formed in the interstices of the cellary
tissue. It sometimes agglomerates in animals whom art or nature
has so predisposed, such as pigs, fowls, ortolans and snipe. In
some of these animals it loses its insipidity and acquires a
slight and agreeable aroma.
Blood is composed of an albuminous serum and of fibrine, some
gelatine and a little osmazome. It coagulates in warm water and is
most nourishing, (e. g.) the blood pudding.
All the principles, we have passed in review, are common to man
and to animals which feed.
All the principles we pass in review are common both to man and
animals which he eats. It is not then surprising that animal food
is eminently restorative and invigorating. The particles of which
it is composed having a great similitude with those of which we
are formed may easily be animalized when they are subjected to the
vital action of our digestive organs.
VEGETABLE KINGDOM.
The vegetable kingdom however presents not less varied sources of
nutrition.
The fecula is especially nutritious, especially as it contains
fewer foreign principles.
By fecula we mean farina or flower obtained from cereals, from
legumes and various kinds of roots, among which the potato holds a
prominent place.
The fecula is the substance of bread, pastry and purees of all
kinds. It thus enters to a great degree into the nourishment of
almost all people.
Such food diminishes the fibres and even the courage. [Footnote:
The H. E. I. Co. Sepoys, however, fight well. It may be doubted
though if either Ireland or Italy will be free, until the one
gives up the potato and the other macaroni. The reason why
Irishmen fight better in other countries than their own, is
possibly that abroad they are better fed than at home.] We must,
to sustain this, refer to the Indians (East) who live on rice and
serve every one who chosea to command them.
Almost all domestic animals eat the fecula, and are made by it
extremely strong; for it is a more substantial nourishment than
the dry and green vegetables which are their habitual food.
Sugar is not less important, either as a remedy or as an aliment.
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