Smakens fysiologi : [den klassiska introduktionen till gastronomien]

An unabridged, digitally enhanced printing with updated layout and typeface. Chapters include, but are not limited to: THE SENSES - Number of the Senses - Action of the Senses - Perfectness of the Senses - Powers of the Taste - Object of the Action of the Senses - TASTE - Definition of Taste - Sensation of Taste - Flavors - Influence of Smelling on the Taste - Analyses of the Sensation of Taste - Order of the Impressions of Taste - Enjoyments due to the Taste - Supremacy of Man - Method of the Author - GASTRONOMY - Origin of Sciences - Origin of Gastronomy - Definition of Gastronomy - Different objects of Gastronomy - Utility of Gastronomical Knowledge - Influence of Gastronomy on Business - Gastronomical Academy - Definition of Appetite - Anecdote - Great Appetites - Definitions - Analyses - Osmazome - Principle of Aliments - Vegetable Kingdom - Difference between Fat and Lean - Individual Instance - FOOD IN GERMS - Specialties - Pot-au-feu, Potage, etc. - Bouilli - Fowls - The Turkey - Dindoniphiles - Financial Influence of the Turkey - Exploit of the Professor - Game - Fish - Truffles - Sugar - Origin of Coffee - Different Modes of preparing Coffee - Chocolate - True Method of preparing Chocolate - THEORY OF FRYING - ON THIRST - ON DRINKS - ON GOURMANDISE - Are Women Gourmands - GASTRONOMICAL TESTS - ON THE PLEASURES OF THE TABLE - HALTES DE CHASSE - ON DIGESTION - REPOSE - INFLUENCE OF DIET ON REST, SLEEP AND DREAMS - OBESITY - THINNESS - FASTING - EXHAUSTION - PHILOSOPHICAL HISTORY OF THE KITCHEN - RESTAURATEURS - TRANSITION - VARIETIES - L'omelette du Cure - Omelette au Thon - The Turbot - Pheasants - Asparagus - Fondue - Wonderful Effects of a Classical Dinner - Miscellany-Wine