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The senses are the organs through which man communicates with external objects. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
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Brillat-Savarin was a French judge who barely escaped with his life during the Reign of Terror; to be able to write such a light-hearted, witty, fun book after such an ordeal is in itself a miracle. But The Physiology of Taste is more than a romp; it's a trip into the past. From a detailed inventory of the senses (including the 'generative sense' -- there's no mistaking the author's nationality!) to a description of a turkey hunt in New England while in exile, Brillat-Savarin's love of food, good company and beautiful women is a reminder to us that life can be good.
I highly recommend this book.
Still, I stand behind the three stars. Brillat-Savarin is not a brilliant author, but his insights into at least a few well-chosen subjects shine across the nearly two centuries since these "meditations" were penned. Long before the Atkins craze gripped American nutrition, for example, one can find here (in Meditation #21: "On Obesity"): "... the principal cause of any fatty corpulence is always a diet overloaded with starchy and farinaceous elements ..." One wonders how our 20th century nutritional experts missed this--especially since the good author's book has been out nearly two hundred years and very popular across Europe for much of this time.
Other nuggets of wisdom are equally remarkable. His analysis of taste manages to turn the standard teeth-chew-the-food, stomach-takes-the-food scientific tract into a celebration of good flavors. A long meditation "on food in general" gives any reader new perspectives on coffee, chocolate, and especially truffles. But physiology is never far behind; the aforementioned tasting discussion includes a prophetic note about the contributions of smell. Fisher's contributions to--and obvious loving translation of--these bits bring the gastronomical poetry up to date.
Unfortunately, I've given you all the highlights. The remainder of this book is stuffed with essays either having little to do with gastronomy ("On Exhaustion?" Death? Hunting Luncheons?) or rambling on with little factual basis. Brillat-Savarin wrote this as a journal and it shows far too often; it's disorganized, didactic to the point of annoyance, and only occasionally stays true to the scientific promise of its title. And poor Ms. Fisher usually ends up as a bystander.
With these critiques in mind, I'd recommend 'The Physiology of Taste" as selective reading. A few of the essays are timeless and beautifully written. Most are turgid and make little sense to a 21st century food lover. Given Ms. Fisher's pedigree I'd hesitate to blame the translation; the author gets full credit and blame.
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