I enjoyed reading The Physiology of Taste. I believe that Brillat-Savarin gave me something that will make me a more intelligent person. His stories were not offensive to me, and they were entertaining. He disappointed me once by explaining that he manipulated someone to have food while he was hungry. The stories of Brillat-Savarin do not mention the gossip, fashions or lifestyles of worldly people. At first sight, I believe that his book documents the interests of a busy person that desired to have great experiences while nourishing and restoring his body.
Note: 1) physiology is the study of how the organs of the body function, 2) papillae on the tongue assist people to taste food, some animals may have fewer papillae on their tongues than people, this may be related to intelligence
My Critical Comments On Brillat-Savarin
Brillat-Savarin writes extensively on the polytheistic realities of Greeks and Romans. He only mentions the Biblical tradition by writing about his experience visiting a monastery. He glorifies polytheism by creating the goddess of gastronomy in the final part of the first part of the book (meditation 30). Her name is Gasterea. She has black hair and blue eyes. I am able to fantasize about her standing in the shell of a scallop (or in an au gratin).
Brillat-Savarin introduced me to the practice of idolatry by explain how some people worship Gasterea. She is their source of inspiration for living. They visit a sculpture of her every morning to put a crown of flowers on her head. The people live to have feasts to celebrate her presence in their lives. I would argue that she is a physical embodiment of their lusts, and a convenient diversion for manipulating people.
The problem with not mentioning the Biblical tradition or philosophy is that there are fewer opportunities to identify injustice. Appreciating polytheism while appreciating natural laws is an interesting position. God incarnate may be related to these ideas. I do not appreciate believing that God has a body. Believing in gods helps me to fulfill my desires. Brillat-Savarin would obviously want people to observe me wearing my miter with my crosier. Some might suggest that he and his friends ate most of the truffles in France, observed the morels in America, and that he published his memoirs.
All The Senses Should Be Stimulated Simultaneously While Gourmandizing
Brillat–Savarin (pronunciation) argues that sexual desire is one of six senses of a person that people should understand to appreciate gastronomy. He enjoyed celebrating life while nourishing himself with good company. Many cultures associate food with romance. When I studied biology, sexual selection and reproduction were interesting topics. People argued that reproduction was the meaning of life. Brillat–Savarin wrote the book The Physiology of Taste.
Important Parts Of French Culture Near The Time Of Napoleon (Definition Of Gastronomy)
According to Escoffier, cooking was originally a French art. The information published by Brillat–Savarin is better than the information published today. French culture from a student of Brillat–Savarin should probably believe that there are several important parts of French culture: 1) gourmandism, 2) coquetry, 3) (definition of gastronomy) using observations from natural laws to make the intellectual and physical experience of nourishing the body more exciting.
French cookbooks invite people to use science. There is no reason to be superstitious when learning the French art of cooking. I plan on using the ideas of gastronomy to make a recipe from Louisiana more French in the immediate future. Science is a powerful tool in the hands of a gourmand that can work. Brillat–Savarin argues that the root of the word gourmand is not gluttony in English or Latin. Jacque Pepin introduced me to Brillat–Savarin on his Facebook page.
Gourmandism is exciting people to be free and excited to gourmandize. Brillat-Savarin explains that the economy of France depended on gourmandism. People from the North of Europe, after having made war with France, and after stealing wine in cellars in France, returned to the North, and began to buy wine from France. In my opinion, gourmandism is a part of a good culture. Inviting people to eat may be a sign of less corruption in a population. The “promised land” is a place where people “can have all they can eat.” People say thank you to remind themselves of the liberation and miracles that God gave to the Israelites.
Osmazome Is A Theoretical Term For The Chemical Substance That Creates The Flavor In Meat [1 Translation]
There is a gastronomically significant conversation that people should have when examining a recipe for boudin balls. Brillat–Savarin uses the term osmazome to describe the chemicals that someone removes from meat when boiling meat. Boiled meat appears to have no flavor. The broth contains the flavor that was in the meat. I am shocked that I do not know an English word for this substance. Since the broth is returned to the filling of the Boudin balls, and since less than 2 cups of broth was required to make the filling. I am suggesting that people slowly roast the meat and make less than a quart of vegetable broth. Otherwise, someone must completely reduce the broth to put the osmazome in the filling. I became worried and upset when I thought that I might have to waste the broth and when I believed that my filling lacked flavor. If I had not been informed about cooking, I would have not enjoyed myself. I would have ignorantly wasted my osmazome and eaten a bland meal.
Brillat–Savarin suggests that he does not prefer eating boiled meat. Since boiling meat puts the osmazome in the water, boiled meat has less flavor. He calls boiled meat bouilli. I believe that someone making a French version of Boudin Balls should consider not boiling the meat. The meat should be roasted. The drippings in the roasting pan should be added to vegetable broth. This method would eliminate people from eating bouilli. The texture of the boudin balls may not change significantly. A finer flavor may be created by the caramelized edges of the roasted meat.
This creates problems because Brillat-Savarin would passover a brisket or a French dip sandwich. Maybe the scientific explanation is that tough meat does not releases juices in warm water. The Biblical tradition includes being cursed or vexed. Someone that appreciates Moses may enjoying steeping their curses to make a delightful tea.
History (Philosophy) Of Gastronomy From Literature
Using literature and his imagination, Brillat–Savarin gives a history of gastronomy. He introduces people to our ancestors that once ate raw flesh. He describes how people discovered fire. Using the Iliad and the Bible, Brillat–Savarin demonstrates that people in ancient Greece roasted meat, and that the people in the Bible had metal tools, brass bowls, and clay pots. Later in Greece, people laid on couches at banquets while eating and drinking wine. Romans originally had poor manners. Romans obtained their manners from Greece. He describes that the excitement at banquets was limited by not having alcohol. Romans did not have sugar but Brillat–Savarin explains that they enriched wine, which he believes suggests that the Romans were searching for the recipe for making alcohol.
In the Late 17th century, people in France had sugar and Louis XIV created brandy. Supposedly, Louis XIV originally made brandy using prickly pears. Long before the time of Louis XIV, Christianity discarded the manners of the Romans and the Greeks. Christianity put people at a table sitting upright. Great banquets were eliminated. During the time of Louis XIV, people ate something similar to a Thanksgiving dinner with alcohol, which is very different from eating at a banquet where people serve 5,000 tongues from ostriches, or fish preserved in jars of honey.
In the time of Brillat–Savarin, restaurants became fashionable. People had the option of visiting a place to pay cash to eat food. “A (restaurant is a) business (that) consists in offering to the public a repast which is always ready, and whose dishes are served in set portions at set prices, on the order of those people who wish to eat them.”
Turkeys appealed to Brillat-Savarin. He may have called them coq d’inde since people may have confused the New World with India. He may have told the story that explains why turkeys are named after Turkey. One explanation might suggest that settlers in America used the name given to a different bird called the guinea fowl from Africa. The guinea fowl was imported to Europe through the Ottoman Empire, or the land of the Turks. People called the guinea fowl the turkey-cock or turkey-hen. Since the birds had a similar appearance, settlers called the American bird a turkey.
Brillat-Savarin explains how people understood obesity during his life. There were many obese people. People generally believed that wheat caused people to be obese. People today are concerned about eating wheat. I have always eaten wheat by consuming bread and alcohol. Wheat is also supposedly a source of mental illness. I listened to a lecture by a doctor that wrote a book that may be called “Wheat Belly.” I considered what he said, and concluded that similarly to using medication, I would use wheat until I was normal or very functional. He explained that most wheat has been genetically modified by humans. There is very little wheat remaining that has not been altered by people. Brillat-Savarin suggest that people should lose weight by avoiding wheat, eating broth and vegetables, and by exercising. There were practical problems with exercising during the time of Brillat-Savarin. Once reason was that shoes were not as durable. His explanation for some things were much better than the explanations that people give today.
The translator M.F.K Fisher argues that Brillat-Savarin may not be a careful thinker since (he refers to oracles, and) since he cooks a fish without explaining why he is not concerned about losing the ozmasome. She was also disappointed after he laughed at British people for being rich but assumedly being ignorant of gastronomy. Brillat-Savarin ate minerals by crushing rocks (amber). He crushed poultry (whole birds) in a large mortar and pestle that he used for making stocks and broths to restore his health (that had restorative benefits). Brillat-Savarin traveled to buy a new perfume to excite his senses (not to smell good). Brillat-Savarin was threatened by his government, and he lived in exile in America. He was a lawyer. While in America, he went hunting in Connecticut. I believe that he lived in New York City. He may have been a violinist. He appreciated music and the science of harmony (possibly music theory). One critic said that he was a dull person because he probably did not excite people by reciting the gossip from the entertainment and fashion section from an important imaginary news paper; he was not interested in the world. His critics may not be busy people concerned with law or science.
Tell me what kind of food you eat, and I will tell you what kind of man you are.
The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all areas; it mingles with all other pleasures, and remains at last to console us for their departure.
The destiny of nations depends on the manner in which they are fed.
And any human being whose digestion is happy will, as the Professor has often remarked of certain gastronomical reactions, see miracles happen (Brillat-Savarin, M.F.K. Fisher, 199).
Here is a link to song sung by a person that was carried from a table by staff that competed with Brillat-Savarin at gourmandizing: Rule Britannia (With lyric annotations).
Company Punch Of Shelia Hibben For The Chatham Artillery Of Georgia From Her American Region Cookery (Brillat-Savarin, M.F.K. Fisher, 199)
1 1/2 gallons green tea
2 1/2 pounds light brown sugar
juice 3 dozen oranges and 1 1/2 dozen lemons
1 quart Gordon gin
1 quart Cognac
1/2 gallon St. Croix rum
1/2 pint Benedictine
1 1/2 quarts rye whiskey
1 case champagne
1. Jean Anthelme Brillat–Savarin (Author), M.F.K. Fisher (Translator), Bill Buford (Introduction): The Physiology of Taste: Or Meditations on Transcendental Gastronomy (New York: Vintage Classics, 2011).