The Physiology of Taste

First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything ...

The Physiology of Taste

The Physiology of Taste

A culinary classic on the joys of the table—written by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”—in a handsome new edition of M. F. K. Fisher’s distinguished translation and with a new introduction by Bill Buford. First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility.

More Books:

The Physiology of Taste
Language: en
Pages: 504
Authors: Jean Anthelme Brillat-Savarin
Categories: Cooking
Type: BOOK - Published: 2009-10-06 - Publisher: Vintage

A culinary classic on the joys of the table—written by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”—in a handsome new edition of M. F. K. Fisher’s distinguished translation and with a new introduction by Bill Buford. First published
The Physiology of Taste, Or, Meditations on Transcendental Gastronomy
Language: en
Pages: 446
Authors: Jean Anthelme Brillat-Savarin
Categories: Cooking
Type: BOOK - Published: 2009 - Publisher: Everyman's Library

First published in France in 1825 and continuously in print ever since, "The Physiology of Taste" is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical.
The Physiology of Taste
Language: en
Pages: 428
Authors: Brillat Savarin
Categories: Cooking
Type: BOOK - Published: 2009-01-01 - Publisher: The Floating Press

Jean Anthelme Brillat-Savarin (1755 – 1826) has been credited with founding the genre of the gastronomic essay, together with Grimod. A French lawyer and politician, Brillat-Savarin believed that all food, no matter how simple, should be prepared and consumed with great artistry. Though prosaic, his meditations on food are still
The Physiology of Taste, Or, Meditations on Transcendental Gastronomy
Language: en
Pages: 355
Authors: Brillat-Savarin
Categories: Gastronomy
Type: BOOK - Published: 1994 - Publisher:

Books about The Physiology of Taste, Or, Meditations on Transcendental Gastronomy
The Physiology of Taste
Language: en
Pages: 360
Authors: Jean Anthelme Brillat-Savarin
Categories: Cooking
Type: BOOK - Published: 2012-10-16 - Publisher: Andrews McMeel Publishing

Perhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin’s gastronomic essays are founding documents in the food-writing genre. This great classic of gastronomy is a witty and authoritative compendium on the art of dining, and it has never been out of print since first publication in 1825.

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