The Physiology of Taste by Brillat Savarin (bearly read books txt) 📖
- Author: Brillat Savarin
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I went home at seven o’clock to get the papers which had been
promised me, but found a note telling me I would not get them
until the next day.
Thus in every respect disappointed, I returned to the house where
I had dined, and played a game of piquet, without any of the moody
fits to which I was ordinarily subject.
I did justice to the coffee, but I was not at ease as to how I
would pass the night.
I went to bed at my usual hour, thinking that if I did not get my
usual allowance, I would at least get four or five hours,
sufficient to carry me through the day.
I was mistaken. I had been two hours in bed and was wider awake
than ever; I was in intense mental agitation, and fancied my brain
a mill, the wheels of which revolved, grinding nothing.
The idea came to me to turn this fancy to account, and I did so,
amusing myself by putting into verse a story I had previously read
in an English paper.
I did so without difficulty, and as I did not sleep I undertook
another, but in vain. A dozen verses had exhausted my poetic
faculty, and I gave it up.
I passed the night without sleep, and without even being stupified
for a moment, I arose and passed the day in the same manner. When
on the next night I went to bed at my usual hour I made a
calculation, and found out that I had not slept for forty hours.
Section X. CHOCOLATE—ITS ORIGIN.
The first visiters of America were impelled by a thirst of gold.
At that time nothing was appreciated but the products of the
mines. Agriculture and commerce were in their infancy, and
political economy was as yet unborn. The Spaniards found then the
precious metals, an almost sterile discovery, for they decreased
in value as they became more abundant. We have other and better
ways to increase wealth.
In those regions, however, where a genial sun confers immense
fruitfulness on the soil, the cultivation of sugar and coffee was
found advantageous. The potato, indigo, vanilla, guano, cocoa,
were also discovered; these are its real treasures.
If these discoveries took place in spite of the barriers opposed
to curiosity by a jealous nation, we may reasonably hope that they
will be multiplied ten-fold in the course of the years to come;
and that the explorations of the savants of old Europe will enrich
the three kingdoms with a multitude of substances which will give
us new sensations, as vanilla has, or augment our alimentary
resources, as cocoa.
It has been determined to call chocolate the result of the paste
of cocoa burnt with sugar and the bark of the cinnamon. This is
the technical definition of chocolate. Sugar is the integral part,
for without sugar the compound is cocoa and, chocolate. To sugar,
cinnamon and cocoa is joined the delicious aroma of vanilla, and
thus is obtained the ne plus ultra to which this preparation can
be carried.
To this small number of ingredients has been reduced the number of
things sought to mingle with cocoa in the manufacture of
chocolate. Pepper, pimento, anise seed, ginger and others, have
necessarily been tried.
The cocoa tree is a native of South America, and is found both in
the islands and on the continent. It has been confessed, however,
that the best fruit is produced by the trees which grow on the
banks of Moracaibo, in the valleys of Caracas, and in the province
of Sokomusko. The fruit is larger, the sugar less bitter, and the
taste higher. Since these regions have become accessible, a
comparison may be made every day and the palate will never be
deceived.
The Spanish women of the new world are passionately fond of
chocolate; and not satisfied with taking it two or three times a
day, have it even sent after them to church. This sensuality has
often drawn down the censure of their bishops, who, however,
gradually closed their eyes to it. The reverend father Escobar,
the metaphysics of whom was subtle as his morals were
accommodating, used to declare that chocolate made with water did
not break a fast; thus for the use of his penitents reproducing
the old adage, “Liquidum non frangit jejunium.”
Chocolate was brought to Spain about the end of the seventeenth
century, and the use became at once common. Women especially
showed great fondness for it. Manners have not changed in this
particular as yet, and now throughout all the peninsula chocolate
is presented on all occasions when it is usual to offer any
refreshment.
Chocolate crossed the mountains with Anne of Austria, the daughter
of Philip II., and wife of Louis XIII. The Spanish monks also made
it known, by presents to their brethren in France. The Spanish
ambassadors also made it popular, and during the regency it was
more universally used than coffee, because it was taken as an
agreeable food, while coffee was esteemed a luxury.
Linnaeus calls the cocoa cacao theobroma, (cocoa, the drink of the
gods). A cause for this name has been sought. Some assign his
passionate fondness for it, and the other his desire to please his
confessor; there are those who attribute it to gallantry, a Queen
having first introduced it. (Incertum.)
PROPERTIES OF CHOCOLATE.
Chocolate has given occasion to profound dissertations, with the
object of determining its nature and properties, and to place it
in the category of warm, cold, or temperate drinks. We must own
all their lucubrations have contributed but slightly to the
elucidation of truth.
It was left for time and experience, those two great masters, to
show that chocolate prepared with care is as healthful as it is
agreeable. That it is nourishing, easily digested, and is not so
injurious to beauty as coffee said to be. It is very suitable to
persons who have much mental toil, to professors and lawyers,
especially to lawyers. It also suits certain feeble stomachs, and
has been thought most advantageous in chronic diseases. It is the
last resource in affections of the pylorus.
These various properties chocolate owes to nothing but an
eloesaccharum. Few substances contain in the same volume more
nutrition. It becomes almost entirely animalised.
During the war, cocoa was rare and very dear. Substitutes were
sought for, but all efforts were vain. One of the blessings of
peace was that it rid us of all those humbugs one was forced to
taste, but which were no more chocolate than chicory is mocha.
Some persons complain that they cannot digest chocolate. Others
say that it does not nourish them, and that it passes away too
quickly.
The probability is that the first have only to blame themselves,
and that the chocolate they use is of bad quality. Good and well
made chocolate can be digested even by the weakest stomach.
The others have an easy remedy, and they need only strengthen
their stomachs by a pate, a cotelette, or a jerked kidney. Then
let them take a bowl of sokomusko, and thank God for such a
powerful stomach.
Here I have an opportunity to give two examples, the correctness
of which may be relied on.
After a good breakfast one may drink a full bowl of chocolate, and
digestion in three hours will be perfect, so that one may dine at
any hour that is pleasant. … In zeal for the advancement of the
science, I tried this experiment on many ladies who assured me
they would die. They did not, though, and lived to glorify the
professor.
Those who use chocolate, ordinarily enjoy the most perfect health,
and are the least subject to the multitude of ailments which
destroy life; their embonpoint is stationary. These two examples
any one can verify in society by a scrutiny of those the regimen
of whom is known.
This is the true place to speak of the properties of chocolate,
which I have verified by many examples and experiments, which I am
delighted to exhibit to my readers. (See varieties at the end of
the volume.)
Now, then, let any man who has indulged too much in the cup of
volupte; let every man who has passed in toil too much of the time
when he should have slept; let every man of mind, who finds his
faculties temporarily decay; every man who finds the air humid and
the atmosphere painful to breathe; let every man who has a fixed
idea which would deprive him of the liberty of thought; let them
each take a demi litre of chocolate ambre, (sixty grains of amber
to the kilogramme), and they will see wonders.
In my way of distinguishing things, I have called this chocolate
des affliges; because in all the conditions I have referred to,
there is something very like affliction.
Very good chocolate is made in Spain; one is indisposed to send
thither for it, for all manufacturers are not equally skillful,
and when it comes it has to be used as it is.
Italian chocolates do not suit the French, for the cocoa is burned
too much. This makes the chocolate bitter, and deprives it of its
nourishment. A portion of the bean has been reduced to carbon.
Chocolate having become common in France, all sought to learn how
to make it. Few, however, approximated to perfection for the art
is not easy.
In the first place it was necessary to know good cocoa and to use
it in all its purity. There is no first quality case that has not
its inferiorities, and a mistaken interest often causes damaged
beans to be put in, which should have been rejected. The roasting
of the cocoa is also a delicate operation, and requires a tact
very like inspiration. Some have the faculty naturally, and are
never mistaken.
A peculiar talent is necessary to regulate the quantity of sugar
which enters into the composition. It is not invariable and a
matter of course, but varies in proportion to the aroma of the
bean and the degree of torrefaction.
The trituration and mixture do not demand less care, and on them
depends the greater or less digestibility of chocolate.
Other considerations should also preside over the choice and
quantity of aromas, which should not be the same with chocolate
made for food and those taken as luxuries. It should also be
varied according if the mass is intended to receive vanilla or
not. In fine, to make good chocolate a number of very subtle
equations must be resolved, and which we take advantage of without
suspecting that they ever took place.
For a long time machines have been employed for the manufacture of
chocolate. We think this does not add at all to its perfection,
but it diminishes manipulation very materially, so that those who
have adopted it should be able to sell chocolate at a very low
rate. [Footnote: One of those machines is now in operation in a
window in Broadway, New York. It is a model of mechanical
appropriateness.] They, however, usually sell it more dearly, and
this fact demonstrates that the true spirit of commerce has not
yet entered France; the use of machines should be as advantageous
to the consumer as to the producer.
TRUE METHOD OF PREPARING CHOCOLATE.
The Americans [Footnote: South Americans.—TRANSLATOR.] make their
chocolate without sugar. When they wish to take chocolate, they
send for chocolate. Every one throws into his cup as much cocoa as
it needs, pours warm water in, and adds the sugar and perfumes he
wishes.
This method neither suits our habits nor our tastes, for
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