The Physiology of Taste

or Meditations on Transcendental Gastronomy

Nonfiction, Food & Drink, Food Writing, Social & Cultural Studies, Social Science, Anthropology
Cover of the book The Physiology of Taste by Jean Anthelme Brillat-Savarin, Knopf Doubleday Publishing Group
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Author: Jean Anthelme Brillat-Savarin ISBN: 9780307593832
Publisher: Knopf Doubleday Publishing Group Publication: October 6, 2009
Imprint: Vintage Language: English
Author: Jean Anthelme Brillat-Savarin
ISBN: 9780307593832
Publisher: Knopf Doubleday Publishing Group
Publication: October 6, 2009
Imprint: Vintage
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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