Darryl Campbell
>Tell me what you eat, and I will tell you what you are
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Darryl Campbell @ The Millions considers the history of food writing.
“Tell me what you eat,” wrote Jean-Anthelme Brillat-Savarin, “and I will tell you what you are.” His magnum opus, The Physiology of Taste , was gastronomy’s answer to Diderot’s Encyclopedia or Kant’s Critique of Pure Reason: technique by technique, principle by principle, Brillat-Savarin relentlessly marches through the catalog of la gourmanidse and lays out, in his words, nothing less than the “eternal foundation” for “a new science”—the science of gastronomy—that would “nourish, restore, preserve, persuade, and console us; a science which, not content with strewing flowers in the path of the individual, also contributes in no small measure to the strength and prosperity of empires.”
In many ways, The Physiology of Taste applied the essence of Enlightenment thought to food, cooking, and eating. It is a massive and thorough discourse written by an author supremely confident in his ability to know himself and all of his faculties, from consumption to cognition, in perfect detail. Brillat-Savarin sought to train mankind’s collective palate and teach everyone the joys of cooking and dining through the science of gastronomy. But that science is strangely limited in scope as well. According to Brillat-Savarin, gourmandism is a science of pleasure-making, training in aesthetic judgment, the gifts of the muse Gasterea—and nothing else.
Read Full Post | Make a Comment ( None so far )Even though Brillat-Savarin used the language and structure of Enlightenment thought, he followed the dictum of the Greek philosopher Epictetus: “do not discourse how people ought to eat; but eat as you ought.”
altimoniere 