Chong Gabriel Tse Feng
Singapore Armed Forces Medical Corps, Ministry of Health, College of Medicine Building, 16 College Road, Singapore 169854, Singapore.
Singapore Dent J. 2012 Dec;33(1):31-6. doi: 10.1016/j.sdj.2012.10.002. Epub 2012 Dec 25.
This article quotes and discusses Jean-Anthelme Brillat-Savarin's musings on the mouth and ingestion as described in his book The Physiology of Taste. The book was first published in France in December 1825, and is still widely read as a key work in Gastronomy today. The mouth is intimately related to the acts of chewing, swallowing and eating and it would be interesting to report an early 19th century epicurean's views on the mouth. Passages from Brillat-Savarin's book describing the functions of the teeth and tongue and the acts of tasting, chewing, and swallowing are quoted in full. Anecdotes also include one on the horrifying punishment of having one's tongue removed and another illustrating the poor oral health found among Europeans of that era. His work offers a unique glimpse into how a 19th century gastronome viewed the oral cavity and its gastronomical functions. While some of his writings may appear archaic and antediluvian to the modern reader; others relating to, for example chewing and swallowing, are surprisingly accurate by contemporary standards. Nonetheless, the gastronomic savant seemed to know a lot right about modern stomatology!
本文引用并讨论了让 - 安泰尔姆·布里亚 - 萨瓦兰在其《味觉生理学》一书中对口腔和进食的思考。该书于1825年12月在法国首次出版，至今仍作为美食学的一部关键著作被广泛阅读。口腔与咀嚼、吞咽和进食行为密切相关，报道一位19世纪美食家对口腔的看法会很有意思。布里亚 - 萨瓦兰书中描述牙齿和舌头的功能以及品尝、咀嚼和吞咽行为的段落被全文引用。轶事还包括一则关于割掉舌头这一可怕惩罚的故事，以及另一则说明那个时代欧洲人糟糕口腔健康状况的故事。他的作品提供了一个独特视角，让我们了解一位19世纪美食家如何看待口腔及其美食功能。虽然他的一些著作对现代读者来说可能显得古老过时；但其他一些内容，比如关于咀嚼和吞咽的，按照当代标准来看却惊人地准确。尽管如此，这位美食学专家似乎对现代口腔学了解颇多！
