Introduction by Denise Gigante
Romanticism may be associated with gusto, but it has hardly been recognized—at least within literary circles—as the period that saw the invention of the restaurant and a unique, comic-philosophical genre of writing about food. But, in fact, Romanticism was coterminous with, and in many ways emblematic of, the culture of sophistication and social positioning we associate with modern gastronomy.
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Alexis Soyer and the Rise of the Celebrity Chef by Michael Garval
The short abstract would be added here to give more info on the front page.
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Tastes and Pleasures by Carolyn Korsemeyer
Despite the prominence of the metaphor of taste in the development of aesthetics, philosophers routinely exclude literal taste from aesthetic theory. This essay investigates the concepts of gustatory and aesthetic pleasure, looking especially at Brillat-Savarin's Physiology of Taste, to interrogate the commonalities and differences between the two sorts of taste.
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Economies of Excess in Brillag-Savarin, Balzac, and Baudelaire by Joshua Wilner
The article examines the relationship between Baudelaire's early essay, "On Wine and Hashish Compared as Means for the Multiplication of Individuality" and Brillat-Savarin's Physiology of Taste, and the role of Balzac's "Treatise on Modern Stimulants" in mediating this relationship. I argue that Brillat Savarin's "transcendental gastronomy" is a theory and practice of excess consumption, notwithstanding its denunciations of excess, and that Baudelaire's writing functions as a hyperbolic exposure of this underlying tendency.
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