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The Physiology of Taste by Brillat-Savarin
page 34 of 327 (10%)

PREFACE.

In offering to the public the work I now produce, I have
undertaken no great labor. I have only put in order materials I
had collected long ago. The occupation was an amusing one, which I
reserved for my old age.

When I thought of the pleasures of the table, under every point of
view, I saw that something better than a common cookery book could
be made out of it, and that much might be said about essential and
continuous things, which have a direct influence on health,
happiness, and even on business.

When I had once gotten hold of the idea, all the rest came
naturally. I looked around, took notes, and amidst the most
sumptuous festivals looked at the guests. Thus I escaped many of
the dangers of conviviality.

To do what I have undertaken, one need not be a physician,
chemist, physiologist, or even a savant. All I learned, I learned
without the least idea that I would ever be an author. I was
impressed by a laudable curiosity, by the fear of remaining behind
my century, and by an anxiety to be able to sit at table on equal
terms with the savants I used to meet.

I am essentially an amateur medecin, and this to me is almost a
mania. Among the happiest days of my life, when with the
Professors, I went to hear the thesis of Doctor Cloquet; I was
delighted when I heard the murmur of the students' voices, each of
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